Crispy Smashed Potatoes

Serves 3

10 mins prep

35 mins cook

45 mins total

Crispy on the outside, and creamy on the inside, these Crispy Smashed Potatoes are a ☁️ dream. They are so easy to make and a side dish that would impress anyone.

2 servings

8 ⅔ minipotatoesor any you like

generously salted water for boiling the potatoes

⅓ stickbutter (softened) 4 tablespoons

⅓ cupParmigiano Reggianograted

⅔ tablespoonolive oil

2 ⅔garlic clovesminced

⅔ pinchsalt + any herbs you like

⅔ drizzleolive oil for the baking dish

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Wash the potatoes and generously salt a pot of water. Add them in and boil until fork tender or until the tip of a knife is inserted easily. Mine took about 15 minutes from the boiling point but keep an eye on them.
In the meantime, add the softened butter to a bowl with the grated parm, minced garlic, olive oil, salt, and parsley. Mix until smooth and creamy. Feel free to add dill instead of parsley or any herbs you enjoy.
Once the potatoes are boiled, drain the water, let them cool a bit or until you can handle them easily. Line a baking sheet with parchment paper and add a tiny drizzle of oil.
Take a potato, roll it in the oil, and gently press down with the bottom of a glass. I like to add a little bit of oil so that I can roll the potato in it before I press it down so that the glass doesn’t stick to the potato. Continue to repeat this step for the remaining potatoes until they are all flat.
Once the potatoes are flat, brush on the garlic-parm butter mixture onto each one. Each potato should be nicely coated in the butter.
Bake at 425F for 30-40 minutes or until crispy and golden. Keep an eye on them as every oven is different. Enjoy