Crispy Smashed Potato Recipe With Garlic Butter Is a Crowd Pleaser by Jan Mostrom

If you've never tried smashed potatoes before, you should. I've made these baked smashed potatoes a few times and they are a total crowd pleaser. The potato recipe is easy to prepare and delicious with my special creamy lemon feta dressing or just traditional sour cream. These crispy and creamy "hot crash" potatoes are the perfect side dish for any dinner.  

All you need is small to medium butter potatoes (aka Yukon gold), butter, olive oil, salt and black pepper. Start by boiling Yukon gold or butter potatoes until tender. Put them onto a baking sheet and carefully smash each potato until it's flat and thin. Brush the potatoes with melted garlic butter and season with lots of salt and black pepper. Bake the potatoes until crispy and golden. Herbs like rosemary, flat-leaf parsley, thyme or cilantro add some freshness and are a fun garnish.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 20 minutes
Servings: 8

Ingredients

• 2 pounds small to medium Yukon gold or butter potatoes (don't use the fingerling or tiny new potatoes)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons melted butter
• 1 teaspoon garlic powder
• fresh rosemary, parsley, thyme or cilantro, for garnish (optional)

Here's how to make it: 

1. Put potatoes and a pinch of salt into a large pot of water and bring to a boil. Cook the potatoes until just fork-tender, about 20 minutes, then drain. Cool for 5 minutes and put the potatoes onto a large sheet pan lined with parchment.
   
2. Use a large mug, jar or another sheet pan to smash the potatoes until they’re about 1/3-inch thick and flat on two sides. Make sure to not make them too thin as they are easier to break apart.
   
3. Melt butter in a small bowl and and then add olive oil and garlic powder. Brush the top side of the potatoes generously with mixture. Season the potatoes with plenty of salt and pepper.
   
4. Bake in a preheated 450-degree F oven for about 45 to 50 minutes, flipping halfway through, until the potatoes are nice and golden and crispy to your liking. Garnish the potatoes with herb sprigs.
   

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