Smashed Red Potatoes
servings
Smashed Red Potatoes are an easy side dish for a busy weeknight dinner! Small red potatoes boiled, smashed, and basted with garlic butter before roasting. They're fluffy with crunchy, crispy edges.
Equipment
- potato masher
- rimmed baking sheet
Ingredients
- 1.5 lbs. small red potatoes
- 2 tablespoons kosher salt
- 3 tablespoons olive oil
- salt and pepper to taste
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- ½ teaspoon freshly chopped rosemary
- ½ teaspoon freshly chopped thyme
- ¼ teaspoon freshly ground black pepper
- 1 tablespoons chopped chives
Instructions
- Rinse and gently scrub the potatoes under cold water.
- Preheat oven to 500° F. Prepare a rimmed baking sheet by spraying it with cooking spray.
- Fill a medium pot with water. When it comes to a boil, add the two tablespoons Kosher salt.
- Place potatoes into water and boil for 15 minutes until fork tender.
- Drain the potatoes and pat dry if needed so that the olive oil will adhere to the skin.
- Pour the 3 tablespoons olive oil into a large bowl, add salt and pepper to taste and add potatoes. Toss gently to coat.
- Place potatoes on a rimmed baking sheet
- With a heavy bottomed glass, flatten each potato so that they are about 1/2-inch thick or so. You can also use a potato masher, but I find it's easiest to use a glass since they usually stick to a masher.
- In a small microwavable bowl, melt the butter. Add the minced garlic, rosemary, thyme, and the 1/4 teaspoon black pepper. Mix well. Using a pastry brush, brush each potato with the butter mixture and then evenly distribute the chives over the tops.
- Bake for 5 - 7 minutes.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 28g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 3521mg | Potassium: 793mg | Fiber: 3g | Sugar: 2g | Vitamin A: 408IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg