Crispy Smashed Potatoes with Garlic Herb Butter

Ingredients

• 1.5 lb Baby gold potatoes
• 1 tbsp Salt (for boiling water)
• 3 tbsp Olive oil (for roasting)
• 4 tbsp Unsalted butter (melted)
• 3 Garlic (cloves, minced)
• 1 tbsp Fresh parsley (finely chopped)
• Black pepper (to taste)

Steps

1. 1

   Place the baby gold 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.

3. 3

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

4. 4

   Drain the potatoes and let them steam dry for a few minutes in a colander to ensure maximum crispiness.

5. 5

   Transfer the potatoes to a large rimmed baking sheet. Drizzle with 3 tablespoons of olive oil and toss to coat.

6. 6

   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.

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.

8. 8

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

9. 9

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

10. 10

    Serve immediately while hot and crispy.

Notes

For the crispiest results, make sure the potatoes are very dry before smashing them. You can also add grated Parmesan cheese during the last 5 minutes of roasting for extra flavor.

Nutrition per serving

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