These garlic butter smashed potatoes are the absolute best and crispiest. Once you serve them at a party, they will be in high demand and expected. They are buttery with subtle notes of garlic and are crispy crunchy on the outside while a tad fluffy on the inside. I like to finish mine off with some chopped parsley and parmesan. I serve them with sour cream and my sweet chili sauce. These will definitely steal the show at your next gathering!!! I make a batch every now and then just to satisfy my urge to munch on greatness!! Be careful, these are dangerous and it’s so easy to demolish an entire tray yourself!!
Ingredients:
1 dozen small baby potatoes (Yukon Golds or Baby Reds)
1/2 stick unsalted butter
1 garlic bulb
Olive oil
Salt and Pepper to taste
Old Bay Seasoning to taste
Parsley finely diced
Optional: Brie, Cranberry Relish, Bacon – See Note
Directions:
1. Pre-heat your oven to 400 degrees. Slice off the top part of the garlic bulb. You will be able to see the garlic and all the cloves will have their tops sliced off. Place the garlic bulb in a baking ramakin and generously drizzle with olive oil. You can’t use too much!! Bake for 45 minutes to an hour. Remove and let it rest on a wire rack.
2. Wash potatoes and place in a large pot and fill with water. Enough to cover the potatoes. Salt to your taste. Bring to a boil over medium-high heat and cook till fork tender.
3. Drain. Pre-heat oven to 400 degrees. Squeeze out the baked garlic and smash into a paste. Take a large sauce pan and melt the butter over medium heat. Add the garlic paste and mix well till the butter is melted. Place the whole potatoes in and stir well to coat them. Sprinkle in Salt, Pepper, and Old Bay Seasoning to taste.
4. Place your potatoes on a parchment paper lined baking tray. With a drinking glass, gently press down with the bottom of the glass to flatten out the potatoes. Spoon on the left over melted butter on top of each smashed potato. Top with grated parmesan cheese. Bake for 30 to 40 minutes or until the potatoes are golden and crispy. I usually increase my oven temp to 450, I like mine extra crispy.
5. Remove from oven and sprinkle with more parmesan and chopped parsley. Serve immediately.
*NOTE: Optional: Once the smashed potatoes are finished, place a piece of brie on each potato, a little bit of cranberry relish, and a small piece of cooked bacon. Place back in the oven and cook until the brie has melted (heated through). This is also good with some chopped chives. I sometimes add blue cheese instead of the brie. These are awesome with my Sweet Chili Sauce (click on link for recipe). You cannot go wrong with any idea you have for an added ingredient. These are the absolute bomb!!!
Cheers, Drew Frederic