Ingredients
Scale
- 1.5 lbs baby gold or red potatoes (uniform size)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 cup freshly grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley, finely chopped
- Water for boiling
Instructions
- Step 1: Boil the Potatoes: Place your baby potatoes in a large pot and cover them with cold water by at least an inch. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender but not falling apart. Drain the potatoes in a colander and let them sit for 5 minutes to allow the steam to evaporate; this helps them get crispier later.
- Step 2: Prepare the Garlic Butter: While the potatoes are drying, whisk together the melted butter, olive oil, minced garlic, salt, and black pepper in a small bowl. Combining the butter with olive oil prevents the butter from burning too quickly in the high-heat oven while providing that signature rich flavor.
- Step 3: Smash the Potatoes: Preheat your oven to 425°F (220°C). Lightly grease a large rimmed baking sheet with oil or line it with parchment paper. Arrange the potatoes on the sheet with plenty of space between them. Use the bottom of a heavy glass, a measuring cup, or a potato masher to gently press down on each potato until it is about 1/2 inch thick. Try to keep the potato in one piece, but don’t worry if the edges break—those bits get the crispiest!
- Step 4: Season and Roast: Generously brush the garlic butter mixture over the top of each smashed potato, ensuring the butter gets into all the nooks and crannies. If you are using Parmesan cheese, sprinkle it over the tops now. Slide the baking sheet into the oven and roast for 25-30 minutes. Halfway through, you can carefully flip them if you want maximum crunch on both sides, though it isn’t strictly necessary.
- Step 5: Plating and Garnish: Remove the potatoes from the oven once they are deeply golden brown and crisp around the edges. Transfer them to a serving platter while they are still sizzling. Garnish with a final sprinkle of sea salt and the freshly chopped parsley. Serve immediately while hot.
- Cook Time: 60 minutes