Crispy Smashed Potatoes with Garlic Herb Butter

Ingredients

• 1.5 lb baby potatoes (yellow or red baby potatoes)
• salt (for boiling water and seasoning)
• 2 tbsp olive oil (for roasting)
• 3 tbsp unsalted butter (melted)
• 3 garlic (cloves, minced)
• 1 tbsp fresh parsley (finely chopped)
• black pepper (to taste)

Steps

1. 1

   Place the baby potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt to the water.

2. 2

   Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.

3. 3

   Preheat your oven to 425°F (220°C). Drain the potatoes and let them steam dry for a few minutes.

4. 4

   Place the potatoes on a large rimmed baking sheet. Use the bottom of a sturdy glass or a potato masher to gently press down on each potato until it is about 1/2-inch thick.

5. 5

   Drizzle the smashed potatoes with olive oil and season with salt and black pepper.

6. 6

   Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are deep golden brown and very crispy.

7. 7

   While the potatoes roast, whisk together the melted butter, minced garlic, and chopped parsley in a small bowl.

8. 8

   Remove the potatoes from the oven and immediately drizzle or brush them with the garlic herb butter while they are still hot. Serve immediately.

Notes

For extra crispiness, ensure the potatoes are as dry as possible after boiling before you add the oil. You can also add grated Parmesan cheese during the last 5 minutes of roasting for a cheesy variation.

Nutrition per serving

• side dish
• appetizer
• vegetarian
• gluten-free
• roasted
• potatoes
• garlic butter