Buttery Smashed Potatoes. It just sounds like a great idea, doesn’t it; a change of pace from mashed potatoes or roasted bites? It’s, in fact, the best of both worlds: Each one of the Buttery Smashed Potatoes is golden-brown and crispy on the outside, coated with rich butter, sharp parmesan, and aromatic garlic, but fluffy on the inside. It’s like the oven fries of your dreams. These potatoes are sure to impress anyone at your dinner table, and the best audience of them all: your own tastebuds!
Ingredients
- 12 baby Yukon Gold potatoes
- 1/2 cup unsalted butter, melted
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 3 cloves garlic, minced
- 1/2 cup parmesan cheese, grated
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Add the potatoes to a pot filled with cold water. The water should cover the potatoes by about 2 inches.
Step 3 –Bring the water to a boil on the stovetop, and let the potatoes boil for 15 minutes.
Step 4 –Drain the potatoes and dry them gently.
Step 5 –Add the potatoes to a large bowl.
Step 6 –Toss the potatoes with the melted butter, salt, pepper, garlic, and parmesan cheese.
Step 7 –Add the potatoes to a baking sheet, reserving any butter mixture in the bottom of the bowl.
Step 8 –Using the bottom of a glass cup or a spatula, crush the potatoes, making them flattened disks but not smashing them entirely flat. The goal is to keep them whole, but with a flat, even cooking surface.
Step 9 –Top the potatoes with the reserved butter mixture.
Step 10 –Bake until golden brown and crispy, about 25-30 minutes.
Step 11 –Serve hot.