Crispy Smashed Potatoes with Garlic Butter

Steps

1. 1

   Place the baby potatoes in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of salt.

2. 2

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

   Start 15-minute timer
3. 3

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

4. 4

   Drain the potatoes and let them steam dry for 2-3 minutes to ensure maximum crispiness.

   Start 2-minute timer
5. 5

   Line a large baking sheet with parchment paper or lightly grease with olive oil. Arrange the potatoes on the sheet with plenty of space between them.

6. 6

   Using the bottom of a heavy glass or a potato masher, gently press down on each potato to flatten it until it is about 1/2 inch thick.

7. 7

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

8. 8

   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
9. 9

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

10. 10

    Remove the potatoes from the oven and immediately brush or drizzle the garlic butter over them while they are hot.

11. 11

    Garnish with fresh chopped parsley and serve immediately.