Crispy Garlic Butter Smashed Potatoes

Ingredients

• 1.5 lb baby potatoes (yellow or red baby potatoes work best)
• 1 tbsp salt (for boiling water)
• 4 tbsp unsalted butter (melted)
• 2 tbsp olive oil
• 4 garlic (cloves, minced)
• 1 tsp dried thyme
• 0.5 tsp salt (for the butter mixture)
• 0.25 tsp black pepper
• 1 tbsp fresh parsley (chopped, for garnish)

Steps

1. 1

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

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.

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.

9. 9

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

Notes

For extra crispiness, ensure the potatoes are as dry as possible before smashing. You can also add a sprinkle of grated Parmesan cheese during the last 5 minutes of roasting.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• gluten-free
• baked
• potatoes
• garlic butter