Crispy Garlic Butter Potatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1.5 lbs baby potatoes (or any small waxy potatoes)

3 tbsp unsalted butter

2 tbsp olive oil

4 garlic cloves, minced

1 tsp salt

½ tsp black pepper

1 tsp paprika (optional for extra flavor)

2 tbsp fresh parsley, chopped (for garnish)

Grated Parmesan (optional)

 

Instructions:

1. Boil Potatoes:

Place whole potatoes in a pot of salted water.

Bring to a boil and simmer for about 15–20 minutes, until fork-tender.

Drain and let cool slightly.

 

2. Smash & Prep:

Preheat oven to 425°F (220°C).

Line a baking sheet with parchment paper or foil.

Place potatoes on the sheet and gently smash each with the bottom of a glass or fork to flatten.

 

3. Garlic Butter Mix:

In a small saucepan, melt butter with olive oil over low heat.

Add minced garlic and cook just until fragrant (don’t burn!), about 1 minute.

Stir in salt, pepper, and paprika.

 

4. Bake:

Brush each smashed potato generously with the garlic butter mix.

Bake for 25–30 minutes until crispy and golden brown.

 

5. Finish:

Sprinkle with chopped parsley and optional Parmesan before serving.