Ingredients:

  • 1.5 lb baby gold potatoes
  • 1 tsp kosher salt
  • 3 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the whole baby gold potatoes in a pot of cold salted water. Bring to a boil and simmer for 15–20 minutes until a fork slides in with zero resistance. Drain and let them steam-dry for 2 minutes.
  2. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  3. Place the potatoes on the baking sheet and use the bottom of a heavy glass or measuring cup to press each potato down until it is approximately 1/2 inch thick.
  4. In a small bowl, whisk together melted butter, olive oil, minced garlic, salt, and pepper. Brush the mixture generously over each smashed potato, ensuring the edges are well-coated.
  5. Roast for 20–25 minutes until the edges are mahogany-colored and the bottoms sound hollow when tapped.
  6. Garnish with chopped fresh parsley before serving.