Crispy Garlic Butter Smashed Potatoes
These Crispy Garlic Butter Smashed Potatoes taste exactly like garlic bread but in potato form! They're golden, crunchy and crispy on the outside while staying soft and fluffy inside.
Servings: 6
Ingredients
- 3 lbs baby white potatoes cocktail or chat potatoes
- 1 bulb garlic
- 8 tbsp Westgold unsalted butter
- 2 tbsp olive oil
- salt and pepper
- parsley finely diced
Instructions
- Preheat oven: Preheat the oven to 200°C / 400°F
- Roast garlic: Cut the top off the head of the garlic and place into a small oven proof pot with a lid or into a sheet of alfoil. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper. Cover and bake for 1 hour. Allow the garlic to slightly cool and squeeze the garlic cloves out of their skin. Set to the side.
- Boil potatoes: Place the potatoes into a large pot and cover with heavily salted cold water. Bring the water to a boil and then start your timer for 30 minutes. The potatoes should be tender enough for a skewer or fork to be poked through the middle.
- Steam potatoes: Drain the potatoes into a colander and place into the fridge to allow for all the moisture to evaporate. Alternatively, you can pat them dry with a paper towel but it’s extremely important they are dry and there is no remaining moisture.
- Garlic butter: In a large saucepan on a low heat, combine the butter and remaining olive oil and cook until melted. Add the roasted garlic and a pinch of salt and pepper and cook for 2 minutes or until all ingredients are well combined. Toss the potatoes through the garlic butter sauce.
- Smash potatoes: Line two baking trays with baking paper and evenly distribute the potatoes across them, leaving lots of space around each potato. Using a glass or potato masher, press down onto the potatoes while still keeping them intact. Depending on your preference, you can smash them quite thin which will give you a crisper potato or smash them only slightly that will result in a fluffier inside. Both are delicious!
- Roast: Drizzle the potatoes with the remaining butter sauce and bake for 30 - 35 minutes at 200°C / 400°F or until the potatoes are golden and crispy.
- Finish & Serve: Sprinkle with some flakey sea salt and finely chopped parsley and serve immediately.
Video
Nutrition
Calories: 42kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 0.1mg | Potassium: 1mg | Fiber: 0.003g | Sugar: 0.002g | Vitamin A: 0.01IU | Vitamin C: 0.1mg | Calcium: 0.3mg | Iron: 0.03mg
