Lunch
Smashed Potatoes
Crispy smashed potatoes are an easy way to elevate the humble potato to a dish that's perfectly tender and creamy on the inside, with a crackling golden-brown exterior.
INGREADIENT
- 12 small red potatoes (about 1-1/2 pounds)
- 3 tablespoons olive oil
- 1/4 cup butter, melted
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons minced fresh chives
- 1 tablespoon minced fresh parsley
Direction
- Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain.
- Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper.
- Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.
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