Garlic Butter Smashed Potatoes
Smashed Potatoes. These crisp potatoes are drizzled with a garlic butter sauce and topped with fresh diced herbs. The perfect side dish or appetizer recipe. The will disappear off the pan before they even reach the plate!
- 24 ounces baby yellow potatoes
- ½ cup unsalted butter melted (divided)
- 1 tsp salt
- 1 tbsp garlic minced
- parsley chopped
- chives chopped
Preheat oven to 425℉. Brush a large baking sheet with 1/2 tablespoon of the melted butter and set aside.
Place potatoes in a medium size pot, cover with water. Bring to a boil.
Allow potatoes to boil until softened, a fork should be able to easily pierce the potato.
Once softened, drain the water and allow the potatoes to cool briefly.
Place the potatoes on the buttered baking dish, spread apart.
Carefully mash the potatoes halfway, so that the bottom of the potato stays intact.
In a small bowl combine the remaining melted butter, garlic and salt.
Drizzle the garlic butter over the tops of the smashed potatoes.
Bake for 30 minutes.
Sprinkle with fresh chives and parsley. Serve warm.
- Make Ahead Tips: Boil the potatoes ahead of time, drain, and store in a sealed container in the refrigerator for 2-3 days.
- To reheat: place leftover potatoes on a baking sheet and heat in the oven at 350 degrees for 15-20 minutes until heated through.
Serving: 1 | Calories: 337kcal | Carbohydrates: 30g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 595mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin A: 709IU | Vitamin C: 34mg | Calcium: 31mg | Iron: 1mg