Description
These Crispy Garlic Butter Smashed Potatoes are a deliciously golden and crispy side dish, featuring tender baby white potatoes roasted to perfection with a flavorful garlic butter sauce and fresh parsley. Perfectly smashed for maximum crunch and infused with rich roasted garlic, this recipe elevates simple potatoes into a crowd-pleasing comfort food.
Ingredients
Potatoes
- 3 lbs baby white potatoes (cocktail or chat potatoes)
Roasted Garlic
- 1 bulb garlic
- 1 tbsp olive oil
- Pinch of salt and pepper
Garlic Butter Sauce
- 8 tbsp Westgold unsalted butter
- 1 tbsp olive oil
- Salt and pepper, to taste
Finishing Touches
- Parsley (finely diced), for garnish
- Flaky sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the garlic and potatoes.
- Roast Garlic: Slice the top off the garlic bulb and place it in a small oven-proof pot with a lid or wrap in aluminum foil. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Cover and bake in the oven for 1 hour. Once done, allow it to cool slightly, then squeeze the softened garlic cloves out of their skins and set aside.
- Boil Potatoes: Place the baby potatoes in a large pot and cover with heavily salted cold water. Bring to a boil and cook for 30 minutes or until a skewer or fork easily pierces through the potatoes.
- Steam and Dry Potatoes: Drain the potatoes in a colander and place them in the refrigerator to let any remaining moisture evaporate. Alternatively, pat them dry thoroughly with paper towels—ensuring no moisture remains is crucial for crispiness.
- Prepare Garlic Butter Sauce: In a large saucepan over low heat, melt the butter with the remaining 1 tablespoon olive oil. Stir in the roasted garlic along with salt and pepper, cooking gently for 2 minutes until everything is well combined and fragrant.
- Toss Potatoes in Garlic Butter: Add the drained and dried potatoes to the saucepan and toss gently to coat them evenly with the garlic butter sauce.
- Smash Potatoes: Line two baking trays with baking paper and evenly space the potatoes on them. Using a glass or potato masher, press down each potato to your preferred thickness—thinner for a crispier result or slightly smashed to keep a fluffier interior.
- Roast: Drizzle the potatoes with the remaining garlic butter sauce and bake in the preheated oven at 200°C (400°F) for 30 to 35 minutes, or until they turn golden brown and crispy on the edges.
- Finish and Serve: Remove from the oven, sprinkle generously with flaky sea salt and finely chopped parsley, then serve immediately to enjoy their warm, crispy texture.
Notes
- Be sure the potatoes are completely dry before roasting to ensure maximum crispiness.
- If using larger potatoes, adjust boiling time accordingly to achieve tenderness.
- Roasting garlic separately intensifies its flavor and adds a rich sweetness to the butter sauce.
- For an added kick, consider sprinkling smoked paprika or chili flakes before roasting.
- Leftovers can be reheated in the oven to retain crispiness rather than the microwave.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
