Crispy Smashed Potatoes with Garlic Butter

Discover the perfect side dish with these crispy smashed potatoes. Golden brown and topped with a delectable garlic butter and Parmesan cheese mixture, they're sure to be a hit at your next dinner gathering.

Ingredients

🥔 1 pound small light brown potatoes, Baby Dutch Yellow Potatoes
🧂 Sea salt, Maldon Sea Salt, 1 teaspoon
🫒 2 tablespoons olive oil, Bertolli Extra Virgin Olive Oil
🧈 4 tablespoons unsalted butter, softened, Land O'Lakes Unsalted Butter
🧄 3 cloves garlic, finely pressed
🧀 1/4 cup Parmesan cheese, finely grated, Parmigiano-Reggiano
🌶️ 1/2 teaspoon red chili flakes
🧂 1/2 teaspoon freshly ground black pepper, McCormick Black Pepper Grinder
🌿 Fresh parsley, chopped, for garnish

Instructions

1- Prep the Potatoes:

• In a large pot, bring water to boil and salt it slightly.
• Add the small potatoes into the boiling water and cook until tender when poked with a fork, about 15-20 minutes.

2- Prepare the Potatoes for Baking:

• Preheat the oven to 450°F (230°C).
• Once cooked, drain the potatoes and transfer them to a mixing bowl.
• Drizzle with olive oil and sprinkle with salt. Toss gently to ensure they are evenly coated.

3- Smash and Season the Potatoes:

• Place the coated potatoes on a baking sheet lined with parchment paper.
• Use the bottom of a glass to gently press down on each potato, smashing them flat.

4- Prepare Garlic Butter Topping:

• In a bowl, combine softened butter, pressed garlic, and grated Parmesan cheese. Mix until well combined.

5- Top the Potatoes and Bake:

• Spoon the garlic butter mixture generously over each smashed potato.
• Grind black pepper over the potatoes.

6- Bake:

• Bake in the preheated oven until the potatoes are golden brown and crispy, about 20 minutes.

7- Finish and Serve:

• Once out of the oven, sprinkle with red chili flakes for a bit of heat and garnish with chopped parsley.
• Enjoy the crispy, garlicky goodness while they’re hot!

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories Per Serving: Approx. 250
Proteins: 6g
Fats: 18g
Carbohydrates: 18g
Equipment:

• Glass pot, Pyrex Glass Pot
• Salt grinder, OXO Good Grips Salt Grinder
• Fork
• Clear glass mixing bowl, Pyrex Mixing Bowl
• Baking sheet
• Parchment paper, Reynolds Kitchens Parchment Paper
• Clear glass for smashing
• Garlic press, OXO Good Grips Garlic Press
• Fine grater, Microplane Zester/Grater
• Wooden spoon

Cooking Tips

• For extra crispiness, turn the oven to broil for the last 5 minutes of baking, but keep a close eye to prevent burning.

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Crispy Smashed Potatoes

Posted by Waivio guest: @waivio_hivecooking