Ingredients:

  • 2 lbs baby gold potatoes
  • 1 tsp kosher salt
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, melted
  • 4 cloves garlic, finely minced
  • 1 tsp dried parsley
  • ½ tsp cracked black pepper
  • ½ tsp kosher salt

Instructions:

  1. Place the baby potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a rolling boil.
  2. Simmer for 12–15 minutes until a fork slides in with zero resistance. Drain thoroughly and let them steam-dry for 2 minutes.
  3. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  4. Arrange potatoes on the sheet, leaving an inch of space between each. Using a masher or heavy-bottomed glass, gently press down on each potato until it is about ½ inch thick.
  5. Drizzle olive oil over the tops and season with a pinch of salt.
  6. Roast the potatoes for 20 minutes until the edges start to turn golden brown.
  7. While roasting, whisk together the melted butter, minced garlic, parsley, pepper, and salt in a small bowl.
  8. Remove the pan from the oven, brush the garlic butter mixture over each smashed potato, and return to the oven for another 5–10 minutes until the butter is bubbling and the crust is crisp.