These Garlic Herb Smashed Potatoes take crispy roasted potatoes to new heights by covering them in a delicious garlic-herb butter and parmesan, before baking. These will soon become a family favorite and the perfect side-dish for holiday festivities or anytime, really. So delish!
FOR THE POTATOES
1 small bag of baby potatoes, washed
2 tbsp extra virgin olive oil
1/2 cup finely grated parmesan
FOR THE GARLIC HERB BUTTER
1 stick butter at room temperature
2 garlic cloves, crushed
1 lemon, rind finely grated
2 tbsp chopped fresh Italian parsley
1/4 cup chopped fresh baby chives
Preheat oven to 400°.
Place potatoes in a large saucepan and cover with cold water. Season with salt. Bring to the boil over high heat. Boil for 10 minutes or until just tender. Drain. Set aside in a colander to cool.
For the garlic and herb butter, place the butter, garlic, lemon rind, parsley and 2 tbs chives in a bowl. Season. Stir to combine.
Divide the potatoes among the prepared trays. Use a flat, solid spatula to squash slightly. Drizzle with oil and sprinkle with parmesan. Season. Roast for 30 minutes or until golden.
Top potatoes with butter mixture. Roast for a further 15-20 minutes or until golden and crisp. Sprinkle with remaining 1 tbs chives.
