Garlic Butter Smashed Potatoes
Baby potatoes boiled until tender, flattened on a sheet pan and roasted hard so the torn edges shatter, then finished with garlic butter and parsley. The dry-out step after draining is what makes them crisp.
- 1
Heat the oven to 450°F and put a rimmed sheet pan on the middle rack to heat with it.
- 2
Cover the potatoes with cold water in a large pot, add the kosher salt, and boil for 20 to 25 minutes, until a paring knife slides in with no resistance.
- 3
Drain the potatoes and let them steam dry in the colander for 3 minutes. A dry surface is what crisps.
- 4
Pull out the hot pan, add the olive oil, and roll the potatoes in it. Flatten each one to about 1/2 inch with the bottom of a glass, leaving the ragged edges intact.
- 5
Roast for 30 minutes, until the undersides are deep brown and the torn edges are crisp. Do not turn them.
- 6
Stir the garlic into the melted butter and spoon it over the hot potatoes. Finish with the black pepper, parsley, and flaky salt, and serve at once.
Ingredients
- 2 pounds baby yellow potatoes
- 1 tablespoon kosher salt, for the water
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1/2 teaspoon black pepper
- 2 tablespoons parsley, chopped
- 1/2 teaspoon flaky sea salt
Instructions
- 1
Heat the oven to 450°F and put a rimmed sheet pan on the middle rack to heat with it.
- 2
Cover the potatoes with cold water in a large pot, add the kosher salt, and boil for 20 to 25 minutes, until a paring knife slides in with no resistance.
- 3
Drain the potatoes and let them steam dry in the colander for 3 minutes. A dry surface is what crisps.
- 4
Pull out the hot pan, add the olive oil, and roll the potatoes in it. Flatten each one to about 1/2 inch with the bottom of a glass, leaving the ragged edges intact.
- 5
Roast for 30 minutes, until the undersides are deep brown and the torn edges are crisp. Do not turn them.
- 6
Stir the garlic into the melted butter and spoon it over the hot potatoes. Finish with the black pepper, parsley, and flaky salt, and serve at once.