Pop-in-your-mouth bite-sized smashed potatoes that are perfectly seasoned and crispy on the outside and tender on the inside. Great for any time of the day as a side or on its own with your favorite dipping sauce!
Prep Time: 5 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 35 minutesminutes
Servings: 12
Ingredients
12baby red potatoes
¼cupmelted butter, or 3 Tablespoon olive oil
½teaspoongarlic powder
¼teaspoonparsley flakes
Salt, to taste
Ground black pepper, to taste
Optional: Shredded parmesan cheese
Instructions
Preheat the oven to 400ºF. Lightly grease a baking sheet
Bring a large pot of water to a boil. I like to add 1 Tablespoon salt to the water. Add the potatoes and boil 15 to 20 minutes, or until tender.
Transfer to a colander and let drain. Cool 5 minutes before handling.
Place potatoes on a baking sheet and smash the tops gently with a potato masher. Drizzle the melted butter over top. Sprinkle with the garlic powder, parsley flakes, salt, and pepper.
Bake 5 to 10 minutes, or until crisp. Sprinkle with parmesan the last few minutes of baking, if desired. Serve while warm.
Notes
Type of potatoes: Red potatoes are my favorite, however any variety of baby potato will work (gold, fingerling, etc.) Smashing the potatoes: If you don't have a potato masher, you can also use the bottom of a glass to smash them down. Spices: These would also taste delicious with other seasonings like rosemary, Italian seasoning, or thyme.Storage:These potatoes are best served right out of the oven, but can be stored in an airtight container in the refrigerator up to 5 days. Reheat them by placing them in the oven at 425ºF until warm.