Garlic Butter Smashed Potatoes – a delicious recipe with Potatoes, u00bc, Kosher Salt, Garlic, u00bc, Freshly Chopped Parsley. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place potatoes in a large pot with cold salted water. Bring to a boil and boil uncovered for 20 minutes. Drain potatoes and scatter on a large baking sheet to cool slightly.
2
Preheat oven to 400u00b0F. Place a second baking sheet on top of the potatoes and press down all over to smash the potatoes to about 1/2 inch thick. Drizzle potatoes with olive oil and sprinkle with 2 teaspoons salt and lots of pepper.
3
Roast potatoes for 40 minutes until browned and crispy at the edges. Meanwhile, combine garlic with the melted butter.
4
When potatoes have roasted, remove from oven and drizzle all over with garlic butter. Return to oven for 10 minutes.
5
Take potatoes out of the oven when they are crispy at the edges and soft in the center. Taste and add more salt if you'd like. Sprinkle with fresh parsley and serve!
6
Notes:
7
Your potatoes may be smaller or larger and need different boiling times-if you have very teeny potatoes, boil for 10 minutes then test for doneness. The potatoes should be fork-tender but not mushy.
8
For prep, feel free to boil and smash the potatoes in advance, then roast right before serving. The boiled potatoes will keep in the fridge, covered, for a day or two.
411
kcal
Calories
26
g
Fat
39
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pounds Small Potatoes, 1/4 cups Olive Oil, Kosher Salt And Black Pepper, 2 cloves Garlic, Minced, and more.
Yes, Garlic Butter Smashed Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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