Garlic Butter Smashed Potatoes

Place potatoes in a large pot with cold salted water. Bring to a boil and boil uncovered for 20 minutes. Drain potatoes and scatter on a large baking sheet to cool slightly.

Preheat oven to 400ºF. Place a second baking sheet on top of the potatoes and press down all over to smash the potatoes to about 1/2 inch thick. Drizzle potatoes with olive oil and sprinkle with 2 teaspoons salt and lots of pepper.

Roast potatoes for 40 minutes until browned and crispy at the edges. Meanwhile, combine garlic with the melted butter.

When potatoes have roasted, remove from oven and drizzle all over with garlic butter. Return to oven for 10 minutes.

Take potatoes out of the oven when they are crispy at the edges and soft in the center. Taste and add more salt if you’d like. Sprinkle with fresh parsley and serve!

Notes:
• Your potatoes may be smaller or larger and need different boiling times—if you have very teeny potatoes, boil for 10 minutes then test for doneness. The potatoes should be fork-tender but not mushy.
• For prep, feel free to boil and smash the potatoes in advance, then roast right before serving. The boiled potatoes will keep in the fridge, covered, for a day or two.