These flavor-packed potatoes are coated in garlic herb butter. They will be your new go-to snack, side, and possibly dinner. They’re as simple as 1-2-3: boil-smash-and-roast. It doesn’t get any simpler than that.
1 lb. / 460 g Petite Potatoes
1 tsp / 4 g Garlic Powder
1 1/2 tbsp / 22.5 ml Garlic Paste or finely chopped garlic
¼ cup / 50 g Grated Parmesan
4 tbsp / 56 g Unsalted Butter
1 tbsp / 15 ml Olive Oil
1 tsp / 4 g Finely Chopped Parsley
2 tsp / 8 g Salt
½ tsp / 2 g Black Pepper
Prep Time: 10min | Cook Time: 60min
Thoroughly rinse and scrub petite potatoes.
Preheat the oven to 425 °F and grease a large baking sheet or pan. Set aside.
Place potatoes in a large pot. Cover with 1” water, add 1 tsp of salt, cover, and bring to a boil. Reduce heat to medium and cook for 23-25 minutes or until potatoes are tender.
Drain potatoes and pat dry. Place potatoes into a large bowl, drizzle with 1 tbsp olive oil then season with ½ tsp salt, ½ tsp pepper, and 1 tsp garlic powder. Stir and ensure potatoes are well coated.
Place potatoes on the pre-greased baking sheet spaced evenly apart. Using a potato masher, smash potatoes until they begin to burst open.
In a small bowl melt, 4 tbs of unsalted butter then mix in 1 ½ tbsp of garlic paste and ½ tsp salt.
Drizzle about ¾ths of the mixture into the openings and cracks of the potatoes. Set the remaining amount of the mixture aside.
Place potatoes in the oven and roast for 35 minutes or until crispy. Remove potatoes from the oven and sprinkle on parmesan. Return to the oven for an additional minute or two for the cheese to melt.
Garnish with finely chopped parsley, remaining garlic-butter mixture, and salt to taste.
No potato masher on hand? You can use the bottom of a glass or the back of a fork to smash the potatoes before roasting.
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