Crispy Smashed Potatoes with Garlic Herb Butter

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.

   Start 15-minute timer
3. 3

   Preheat your oven to 425°F (220 °C) (220°C (425 °F)). 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.

   Start 25-minute timer
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.