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Crispy Garlic Smashed Potatoes
Baby potatoes boiled until tender, smashed flat and roasted until shatteringly crisp, then brushed with rosemary garlic butter and Parmesan.
- Creamy inside, crunchy outside
- Make-ahead friendly
- Crowd-favorite side
Smashed potatoes give you the best of two worlds: a creamy, mashed-potato center and craggy edges that crunch like a potato chip. Boiling the potatoes first ensures the insides are fluffy, and a hot oven does the rest. We add the garlic butter at the very end so the garlic stays sweet and never burns. They are the side dish everyone fights over at our table.
Instructions
Heat the oven to 450 degrees F with a rack in the upper third.
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