Sometimes some of the best recipes are the simplest. Actually now that I think about it most of my favorite recipes are super simple and fast. Because 1). I’m a tad impatient 2). I’m always hungry. These garlic butter smashed potatoes are roasted to crunchy perfection. Coating the potatoes in a garlic thyme butter makes this recipe so flavorful.
Have you ever been so tired that if you could you would climb into bed and wake up in a year? I got a total of 2 hours of sleep. It was thunderstorming and all three of the kids hate thunder. So between the hours of 11 p.m. and 4:50 a.m. they all took turns coming into the room to wake us up. This morning when I got up I was tempted to call in a sick day from being a mom but then I remembered that just doesn’t exist. So when I came on to dinner, I knew that quick and easy would win today.
These are so simple to make. A rough description would go something along the lines of: Boil, allow to cool off, smash, smother and bake. My kinda cooking.
Quick tip: After they boil and sit. Then the real fun begins… smashing the heck out of them. I found that if you place the potato in between two paper towels then you lessen the risk of the potato sliding.
Remember I mentioned smothering… this is it. Don’t skip this step. It is so important in getting the right flavor and texture on the garlic butter smashed potatoes.
Make em tonight, because who doesn’t need some crunchy garlic butter smashed potatoes in their life. Pro tip: the smashing is like free therapy.
Garlic butter smashed potatoes
- 12 to 15 baby red or yellow potatoes The smaller the better
- 2 tsp. kosher salt
- Fresh ground pepper
- 4 tablespoon butter
- 4 cloves garlic
- 4 tablespoon extra-virgin olive oil
- 1/2 cup chopped cilantro
- Boil the potatoes:
- Put the potatoes in a large pot and cover with water. Add 1 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a fork. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 minutes.
- Flatten and cool the potatoes:
- Drain the potatoes. Allow to cool for about 8 minutes or when it is safe to touch without burning yourself. Using paper towels or kitchen towels- Place one sheet on counter place potato on top of the potato and grab another paper towel and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
- Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
- Making the butter sauce:
- Add the olive oil to a small sauce pan. add the garlic and butter. turn the stove to low and allow butter to melt. Turn off stove and set aside.
- Roast the potatoes:
- Heat the oven to 425°F. Sprinkle the potatoes with about 1 tsp. salt and pepper. Then base them with the garlic butter mixture. Lift the potatoes gently to make sure some of the butter mixture goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes.
- Additional: you can turn over the potatoes once gently with a spatula about halfway through cooking.
- Serve hot. Enjoy!