Description
Golden, crispy smashed potatoes with a fluffy interior, infused with rich roasted garlic butter and finished with fresh parsley for an irresistible side dish.
Ingredients
1 kg baby white potatoes
1 head garlic
4 tablespoons unsalted butter
2 tablespoons olive oil (plus extra for drizzling)
Salt and pepper, to taste
2 tablespoons fresh parsley, finely diced
Flaky salt, for finishing
Instructions
- Preheat oven to 200°C (400°F).
- Cut the top off the garlic head, drizzle with olive oil, season, wrap in foil or place in an ovenproof dish, and roast for 1 hour until soft. Cool slightly, then squeeze out cloves and set aside.
- Place potatoes in a large pot of heavily salted cold water. Bring to a boil and cook for about 30 minutes, starting the timer when placed on the stove, until fork-tender.
- Drain potatoes and dry completely—either refrigerate until dry or pat thoroughly with paper towels.
- In a saucepan over low heat, melt butter with olive oil, add roasted garlic, season with salt and pepper, and cook for 2 minutes. Toss potatoes in the garlic butter mixture.
- Line baking trays with parchment paper. Arrange potatoes, smash to desired thickness, and drizzle with remaining garlic butter.
- Bake for 30–35 minutes until golden and crispy.
- Sprinkle with flaky salt and fresh parsley before serving immediately.
Notes
- Baby red potatoes can be used for a sweeter flavor.
- Add Parmesan before baking for extra richness.
- A pinch of smoked paprika adds depth and warmth.
- Fresh rosemary pairs beautifully if serving with grilled meats.
- Boil potatoes ahead of time and dry overnight for best texture.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
