Crispy on the outside and fluffy on the inside, these potatoes have the most delicious texture and flavor. Garnishing with fresh herbs before serving adds fresh color and brightness.
Serves 12
Recipe adapted from www.recipetineats.com
Ingredients
- 1 ½ lbs small potatoes (approximately 12-14)
- 2 Tablespoons butter, melted
- 1 Tablespoon extra virgin olive oil
- ¾ teaspoon salt, plus more
- ¼ teaspoon black pepper
- Finely chopped fresh parsley, for garnish (optional)
Method
- Preheat oven to 400 degrees Fahrenheit.
- Bring a large pot of well-salted water to a boil and add potatoes. Cook potatoes until soft – small ones should take around 15-20 minutes. It's ok if the skins split. Drain the potatoes and let them cool slightly in the colander for about 5 minutes.
- Place slightly cooled potatoes on a baking sheet, then use a large fork or potato masher to smash them, keeping them in one piece. The thinner you smash them, the crispier they will be. Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
- Bake for 45 minutes, or until deeply golden and crispy. Do not flip!
- Serve hot, sprinkled with parsley if desired.