Crispy Smashed Potatoes with Garlic Butter

Ingredients

• 1.5 lb baby potatoes (yellow or red baby potatoes)
• 1 tbsp salt (for boiling water)
• 2 tbsp olive oil (for roasting)
• 3 tbsp unsalted butter (melted)
• 3 garlic (cloves, minced)
• 1 tbsp fresh parsley (finely chopped)
• salt and 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.

2. 2

   Add 1 tablespoon of salt.

3. 3

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

4. 4

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

5. 5

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

6. 6

   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 but still holds together.

7. 7

   Drizzle the smashed potatoes with olive oil and season generously with salt and pepper. Toss gently to coat.

8. 8

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

9. 9

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

10. 10

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

11. 11

    Serve immediately while hot and crispy.

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