Crispy Smashed Potatoes with Garlic Butter

Ingredients

• 1.5 lb baby gold potatoes (or small red potatoes)
• 1 tbsp salt (for boiling water)
• 3 tbsp olive oil (for roasting)
• 3 tbsp unsalted butter (melted)
• 3 garlic (cloves, minced)
• 1 tbsp fresh parsley (finely chopped)
• black pepper (to taste)

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.

3. 3

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

4. 4

   Drain the potatoes and let them steam dry in the colander for a few minutes to remove excess moisture.

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, keeping it mostly in one piece.

6. 6

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

7. 7

   Roast in the 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, and chopped parsley in a small bowl.

9. 9

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

Notes

For extra crispiness, ensure the potatoes are very dry before smashing. You can also add grated parmesan cheese during the last 5 minutes of roasting for a cheesy crust.

Nutrition per serving

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