Crispy Garlic Butter Smashed Potatoes

Steps

1. 1

   Preheat your oven to 425°F (220 °C) (220°C (425 °F)). Prepare a large rimmed baking sheet by lining it with parchment paper or lightly greasing it with oil.

2. 2

   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.

3. 3

   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
4. 4

   Drain the potatoes and let them sit in the colander for 2-3 minutes to allow excess steam to escape and the skins to dry slightly.

   Start 2-minute timer
5. 5

   In a small bowl, whisk together the melted butter, olive oil, minced garlic, dried thyme, 1/2 teaspoon salt, and black pepper.

6. 6

   Arrange the dried potatoes on the prepared 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

   Generously brush or drizzle the garlic butter mixture over each smashed potato, ensuring some of the garlic bits stay on top.

8. 8

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

   Start 25-minute timer
9. 9

   Remove from the oven and garnish with fresh chopped parsley before serving hot.