These Crispy Smashed Potatoes Pack a Buttery, Garlicky Punch

These Crispy Smashed Potatoes Pack a Buttery, Garlicky Punch

from simplyrecipes.com
Side Dish
65 min
6 servings
285 kcal / serving

Crispy on the edges and tender inside, this garlic butter smashed potatoes recipe is an easy, flavorful side dish perfect for any meal.

Ingredients

  • 24 ouncesbaby potatoes, cut in half if larger than 2 inches wide
  • 2 tablespoonsolive oil
  • 1 teaspoonkosher salt, plus more for cooking water
  • 1 stickunsalted butter
  • 3 clovesgarlic, minced
  • ½ teaspoonfreshly ground black pepper
  • 2 tablespoonschopped fresh parsley

Directions

  1. 1

    Line a rimmed baking sheet with parchment paper.

  2. 2

    Bring a large pot of salted water to a boil over high heat. Add the potatoes and boil until they are fork-tender, but not mushy, about 12 minutes. Drain the potatoes and return them to the pot, off the heat, to dry.

  3. 3

    Working with one potato at a time, add it to the prepared baking sheet and press down on it with a measuring cup, smashing it flat. The skin on the potato will help keep it intact. Repeat with all the potatoes. Once they are all smashed, drizzle the potatoes with the olive oil and season with the salt. Bake for 20 minutes.

  4. 4

    While the potatoes roast, in a small pot, combine the butter and the minced garlic. Melt the butter over low heat, then add the pepper. Cook until the flavors meld, 4 to 5 minutes, then remove from the heat to avoid burning the garlic.

  5. 5

    After the potatoes have baked for 20 minutes, remove them from the oven and carefully flip them over. Drizzle the potatoes with about half of the garlic butter sauce. Return to the oven and bake until they are crispy on the edges, another 15 to 20 minutes.

  6. 6

    While the potatoes finish roasting, add the parsley to the remaining half of the garlic butter sauce. When potatoes are done, drizzle the sauce over the top. Serve warm. It’s honestly unlikely that you’ll have leftovers of these potatoes—they are that good. But, if you do have a few potatoes leftover, you can store them in an airtight container in the refrigerator for 3 to 4 days. Reheat them in a 400°F oven if you want to keep them crispy. Or, you can reheat them in a skillet with a drizzle of oil if you are enjoying them for breakfast! Love the recipe? Leave us stars and a comment below!