Smashed Potatoes
Crispy on the edges and creamy in the center, these smashed potatoes are a delightful side dish perfect for any meal.
Ingredients
Main Ingredients
- 2 pounds baby potatoes Use small, waxy potatoes for best results.
- 4 tablespoons unsalted butter Melted for brushing.
- 2 tablespoons olive oil For drizzling.
- 3 cloves garlic, minced For flavoring the butter.
- 1 teaspoon salt Plus more to taste.
- ½ teaspoon black pepper Freshly ground is recommended.
Optional Additions
- to taste fresh rosemary or thyme, chopped Add for extra flavor.
- to taste grated Parmesan cheese For a cheesy finish.
Instructions
Preparation
- Preheat your oven to 450°F (232°C).
- Rinse the baby potatoes under cool water and place them in a large pot. Fill the pot with enough cold water to cover the potatoes by an inch.
- Add a teaspoon of salt to the water, then bring it to a boil over medium-high heat.
- Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool slightly.
Smasher and Bake
- On a large baking sheet, drizzle the olive oil and spread the potatoes out in a single layer.
- Using a potato masher or the bottom of a cup, gently smash each potato to about half an inch thick.
- In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
- Brush the melted garlic butter over each smashed potato. Sprinkle with salt and pepper, adding herbs or cheese if desired.
- Bake in the preheated oven for 20-25 minutes, until golden brown and crispy.
- Optional: Broil for an additional 2-3 minutes for extra crispiness.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Smashed potatoes can be customized with various herbs and topped with cheese or sour cream to enhance flavors.