About the Recipe
Golden, crispy, and packed with flavor, Crispy Garlic Butter Crushed Potatoes are the perfect side dish to elevate any meal! These rustic, smashed potatoes boast a crunchy exterior with a soft, fluffy inside, coated in rich, buttery garlic goodness and sprinkled with fragrant herbs. Whether you're serving them as a snack, an appetizer, or alongside your favorite main dish, their irresistible texture and bold flavors make them a crowd-pleaser. With just a handful of simple ingredients, these potatoes turn into a crispy, savory delight that will have everyone reaching for more. Get ready to enjoy the perfect balance of crunch and tenderness in every bite!
Ingredients
1 kg (2.2 lbs) baby potatoes (or small potatoes)
2 tsp salt (for boiling)
3 tbsp melted butter (or olive oil for a healthier option)
3 cloves garlic, minced
1 tsp dried oregano (or thyme/rosemary)
½ tsp smoked paprika (optional, for extra flavor)
Salt and black pepper, to taste
¼ cup grated Parmesan cheese (optional, for a cheesy twist)
2 tbsp fresh parsley, chopped (for garnish)
Preparation
Place the baby potatoes in a large pot and cover them with water.
Add 2 tsp salt and bring to a boil.
Cook until the potatoes are fork-tender (about 15–20 minutes).
Drain and let them cool slightly.
Preheat the oven to 220°C (425°F).
Line a baking sheet with parchment paper or lightly grease it.
Arrange the boiled potatoes on the baking sheet.
Use the back of a fork or a potato masher to gently crush each potato, flattening them but keeping them intact.
In a small bowl, mix the melted butter, minced garlic, oregano, paprika, salt, and black pepper.
Brush the garlic butter mixture generously over the crushed potatoes.
Sprinkle with Parmesan cheese (if using).
Bake for 20–25 minutes or until the edges are golden brown and crispy.
Sprinkle with fresh parsley and serve warm!
Enjoy with sour cream, or your favorite dipping sauce.
Tip: For extra crispiness, broil for the last 2–3 minutes!
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