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 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

   While the potatoes boil, 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

   Transfer the potatoes to a large rimmed baking sheet. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick but still holds together.

6. 6

   Drizzle the smashed potatoes with olive oil and season generously with salt and black pepper. Flip them gently to coat both sides.

7. 7

   Roast the potatoes 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
8. 8

   In a small bowl, combine the melted butter, minced garlic, and chopped parsley.

9. 9

   Remove the potatoes from the oven and immediately pour the garlic butter mixture over them while they are still hot. Toss gently to coat.

10. 10

    Serve immediately while hot and crispy.