These tasty smashed potatoes are made with boiled baby potatoes that are flattened, slathered with butter and garlic, and baked to crispy golden perfection.
‣ 2 pounds baby potatoes, skins still on, scrubbed and dried ‣ 1 1/4 teaspoon salt, divided ‣ olive oil spray, optional ‣ 1/4 cup salted butter, melted ‣ 2 1/2 teaspoons fresh minced garlic, or to taste ‣ 1/2 teaspoon black pepper, to taste ‣ 2 tablespoons fresh chopped parsley
To kick things off, boil the baby potatoes (skin still on) in a large saucepan or stockpot full of water. The potatoes are done when they’re fork-tender. Once done, drain the water and let the potatoes cool down until they’re easy to handle.
Line a baking sheet with parchment paper, spray with olive oil spray, then arrange the baby potatoes on top, spacing them about three inches apart. Using a potato masher or fork, flatten the potatoes until they’re about 1/2 to one inch thick.
In a small bowl, whisk together the melted butter and garlic, then drizzle this mixture over the smashed potatoes. Finish up by seasoning them with salt and pepper, to taste. Once done, send them off to bake!