Roasted Garlic Butter Smashed Potatoes
Delicious as an appetizer or a side, these are the potatoes that everyone will beg you to make again!
Servings: 8
Calories: 241kcal
Ingredients
- 2 pounds mixed baby potatoes
- kosher salt and black pepper
- 1 stick (8 tablespoons) salted butter
- 2 tablespoons extra virgin olive oil
- 8-12 whole cloves of garlic, peeled
- 1/4 cup fresh oregano, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- cayenne pepper, to taste
Instructions
- 1. Preheat the oven to 425° F. Place the potatoes in a large pot. Add water to cover by 1 inch. Add a handful of salt. Bring to a boil, then reduce the heat to a simmer. Simmer 15 minutes, until the potatoes are fork-tender. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.2. Meanwhile, Combine the butter, garlic, and olive oil in a baking dish. Bake 20- 30 minutes, until the garlic is golden and the butter is browning, watch closely to ensure the garlic is not burning. 3. Use a fork to mash the garlic cloves into the butter. Add the oregano, parsley, basil, and cayenne. Season with salt and pepper. 4. Working with the potatoes, use the bottom of a flat cup and smash the potatoes down (see photos). Drizzle the potatoes with olive oil. Bake 20 minutes. Pull the potatoes out of the oven and spoon the butter over each potato. Return to the oven and cook another 10-15 minutes, until extra crispy. 5. Sever warm with additional herbs and sea salt.
Notes
To Cook the Potatoes in the Instant Pot: Preheat the oven to 425° F. In the bowl of your instant pot, combine the potatoes, 2-3 cups water, and a handful salt. Cover and cook on high pressure/manual for 6 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly. Finish as directed above from step 2 on.
Nutrition
Calories: 241kcal