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 a generous pinch of salt.

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)).

4. 4

   Drain the potatoes and let them steam dry for a few minutes.

5. 5

   Place the potatoes on 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.

6. 6

   Drizzle the smashed potatoes with olive oil and season with salt and black pepper. Toss gently to coat, ensuring the bottoms are also oiled.

7. 7

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

   Start 25-minute timer
8. 8

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

9. 9

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