SMASH POTATOES IN OVEN

smashed potatoes on a parchment lined baking sheet with a white dipping sauce

These Smash Potatoes are oven baked to crispy perfection and full of flavour thanks to the homemade garlic parsley butter. They're super fun to make, tasty to eat and make a great addition to any meal or smorgasboard.

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Ingredients

24 Baby Yellow Potatoes scrubbed
¼ cup Butter softened
2 Cloves Garlic finely minced
2 tbsp Fresh Parsley chopped, plus more for garnish
2 tbsp Parmesan Cheese grated
1 tbsp Extra Virgin Olive Oil
½ tsp Paprika
½ tsp Oregano
½ tsp Garlic Powder
Salt and Pepper to taste (be generous)

Instructions

Add the potatoes and a generous pinch of salt to a pot and cover with cold water.
Bring it to a boil and cook until fork tender, 15-20 minutes.
Drain. Then transfer the potatoes to a bowl and allow them to cool slightly, enough to handle.
Meanwhile, make the garlic parsley butter. Add the butter, garlic, parsley, and parmesan cheese to a bowl.
Mix until well combined.
Preheat the oven to 425°F and line a baking sheet with parchment paper. Alternatively, skip the parchment and liberally coat the baking sheet with some olive oil*
Add the olive oil, paprika, oregano, garlic powder, salt, and pepper to the bowl with the potatoes.
Carefully stir until they are all nicely coated in the oil and the spices.
One by one, take each potato and transfer it to the prepared baking sheet. Using the back of a glass or similar object, gently press down on the potato until it 'bursts' and flattens out.
Repeat until all of the potatoes are flat.
Spoon a little blob of garlic butter onto each potato allowing the heat from the potatoes to melt it a bit before spreading it all over the potato. Sprinkle with some more salt and pepper.
Bake for 30-45 minutes or until the potatoes are browned and crisp up to your liking. Hit them up with some extra chopped fresh parsley, if desired. Serve immediately and with all your favourite dipping sauces!

Notes

OPTIONAL STEP if you choose to coat the baking sheet with olive oil instead of line it with parchment paper: Heat the baking sheet in the oven as it's preheating so the oil and pan get nice and hot before adding the potatoes. If you do it this way, be careful not to burn yourself on the hot oil or pan when smashing the potatoes.

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