Description
Perfectly crispy roast potatoes are easier than you think!
The secret is a simple butter bath and a long bake.
Ingredients
Units
Scale
- 1.5 lbs (680 g) Small potatoes
- 2 tbsp salted butter
- 1 tbsp olive oil
- 1 pinch parsley flakes
- 0.5 tsp garlic powder
Instructions
- Preheat oven to 400°F (204°C)
- Cook potatoes: Bring a pot of salted water to a boil. Boil potatoes until soft – about 20 minutes. Drain.
- Smash Potatoes: Gently smash each potato, using a fork or potato masher. Try to keep them in one piece. Let sit for about 10 minutes to dry out the surface.
- In a separate bowl, mix melted butter, olive oil, salt, and garlic powder.
- On a sheet pan, drizzle potatoes with the butter mixture, ensuring all parts of the potatoes are completely covered. Do not over-coat the potatoes to allow them to crisp properly.
- Let the potatoes sit for about 10 minutes so the butter is soaked up before baking.
- Bake for 40-60 minutes at 400°F (204°C) until golden and super crispy. Sprinkle with parsley flakes and serve immediately
Notes
- For extra crispy potatoes, parboil them until just tender, not falling apart.
- To prevent sticking, use a baking sheet lined with parchment paper.
- Leftover potatoes can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
- Cholesterol: 10