Crispy-skinned, creamy-centered baby potatoes tossed in garlic butter and fresh herbs — the side dish that outshines the main. Smash them slightly for maximum crispy surface area, then let the oven do the rest.
Ingredients
- 2 lbs baby potatoes (mixed colors if available)
- 5 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat: Preheat your oven to 425°F (220°C).
- Parboil: Boil the potatoes in salted water 10-12 minutes until just fork-tender. Drain well and let steam-dry 5 minutes — dry potatoes crisp better.
- Smash: On a rimmed baking sheet, toss the potatoes with olive oil, salt, pepper, and garlic powder. Smash each gently with the bottom of a glass until the skin splits and the flesh spreads.
- Roast: Roast 25 minutes, flip, then roast 15-20 minutes more until deeply golden and crisp at the edges.
- Garlic butter finish: Toss the hot potatoes with melted butter, minced garlic, rosemary, and parsley (and Parmesan if using). Serve immediately.
Pro tip: Add the fresh garlic only at the end — garlic roasted for 40 minutes turns bitter. The butter-garlic toss on hot potatoes blooms the flavor perfectly without burning.
Estimated nutrition per serving: 320 calories, 6g protein, 16g fat, 40g carbohydrates.
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