Description
Crispy garlic butter smashed potatoes baked until golden and crunchy outside, fluffy inside. The perfect easy oven side dish.
Ingredients
- 1 1/2 pounds baby Yukon Gold potatoes
- 1 tablespoon kosher salt for boiling water
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 garlic cloves, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Place the baby potatoes in a large pot and cover with water by at least 1 inch. Add 1 tablespoon kosher salt to the water. Bring to a boil and cook for 15 to 20 minutes until the potatoes are fork tender.
- Drain the potatoes and let them steam dry for 5 minutes to remove excess moisture.
- Arrange the potatoes on the prepared baking sheet, spacing them at least 2 inches apart. Use the bottom of a glass or measuring cup to gently press each potato until about 1/2 inch thick.
- In a small bowl, combine melted butter, olive oil, and minced garlic. Spoon the mixture evenly over each smashed potato.
- Sprinkle with 1/2 teaspoon kosher salt and black pepper.
- Bake for 40 to 45 minutes until the edges are deeply golden brown and crisp.
- Remove from the oven and sprinkle with fresh parsley before serving.
Notes
- For extra crispiness, place the baking sheet on the lower oven rack during the last 10 minutes of baking.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Side Dish
- Method: Baking
- Cuisine: American