Crispy Garlic Smashed Potatoes
These buttery, crispy, easy-to-make potatoes will make repeat appearances at your dinner table for special occasions and everyday meals.
Ingredient
- 20 baby red or yellow potatoes (1 1/2 to 2 inches in diameter)
- 1 carton (32 oz) vegetable broth
- 1/2 cup butter, melted
- 3 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 2 tablespoons finely chopped chives
Direction
- Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
- In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
- In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
- Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.
