Crispy Smashed Potatoes
Serves 310 mins prep35 mins cook
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.
0 servings
What you need
Instructions
0 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. 1 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. 2 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. 3 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. 4 Once the potatoes are flat, brush on the garlic-parm butter mixture onto each one. Each potato should be nicely coated in the butter. 5 Bake at 425F for 30-40 minutes or until crispy and golden. Keep an eye on them as every oven is different. EnjoyView original recipe