Get ready to transform ordinary potatoes into a mind-blowing side dish that will have everyone at your table begging for seconds! These Buttery Roasted Crushed Potatoes are not just a side dish – they're a crispy, golden flavor explosion that combines the perfect balance of tender interiors and crunchy, butter-kissed exteriors. Whether you're hosting a dinner party or just craving a restaurant-quality side, this recipe is about to become your new culinary obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs baby potatoes
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil.
- Wash the baby potatoes thoroughly under cold running water to remove any dirt. Pat them completely dry using a clean kitchen towel or paper towels.
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil over high heat.
- Reduce heat to medium and simmer the potatoes for 15-20 minutes until they are fork-tender but not falling apart. The potatoes should be soft enough to be easily pierced with a fork.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes to remove excess moisture.
- Transfer potatoes to the prepared baking sheet. Using a potato masher or the bottom of a glass, gently press down on each potato to create a crushed, rustic appearance. Be careful not to completely break the potatoes.
- In a small bowl, mix melted butter, minced garlic, salt, and black pepper until well combined.
- Drizzle the butter mixture evenly over the crushed potatoes, ensuring each potato is generously coated.
- Roast in the preheated oven for 25-30 minutes, or until the edges are golden brown and crispy. Rotate the baking sheet halfway through cooking for even browning.
- Remove from oven and let rest for 5 minutes. Garnish with fresh chopped herbs like parsley, chives, or rosemary if desired.
- Serve hot directly from the baking sheet as a delicious side dish. Best enjoyed immediately while crispy and warm.
Tips
- Choose the Right Potatoes: Baby potatoes work best for this recipe, as they provide the ideal size and texture for crushing.
- Drying is Key: After boiling, make sure to thoroughly dry the potatoes. Excess moisture prevents that coveted crispy exterior.
- Crush Gently: When crushing the potatoes, use a light touch. You want them flattened but still intact – think rustic, not demolished.
- Don't Skip the Butter Mixture: The garlic-butter coating is what transforms these potatoes from good to absolutely incredible.
- Oven Positioning Matters: Use the middle rack for even heat distribution and rotate the baking sheet halfway through cooking to ensure uniform browning.
- Fresh Herbs Make a Difference: While optional, a sprinkle of fresh herbs just before serving adds a burst of fresh flavor and beautiful presentation.Pro tip: These potatoes are best served immediately while they're at peak crispiness. If you need to hold them, keep them in a warm oven (lowest setting) for no more than 10-15 minutes.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
