Get ready to meet the ultimate crowd-pleaser: butter and parsley smashed potatoes. These delectable spuds are about to become your go-to side dish, no matter the occasion.
Picture this: a sizzling steak perfectly complemented by a side of creamy yet crispy potatoes, or a hearty stew that's taken to the next level with a generous helping of smashed goodness. Are you hungry yet?
These smashed potatoes are the perfect marriage of creamy and crispy textures that make them so irresistible.
No matter the occasion or your personal taste preferences, these butter and parsley smashed potatoes can effortlessly adapt to suit any culinary masterpiece you have in mind.
From casual weeknight dinners to elaborate holiday feasts, they'll serve as the perfect accompaniment to elevate your meals.
Rich and indulgent, the butter adds a velvety smoothness to the potatoes while infusing them with a subtle richness. When combined with the earthy flavors of parsley, the butter creates a symphony of taste that is both comforting and sophisticated.
Suggested Equipment
Ingredients Needed
To make these smashed potatoes, you'll need the following ingredients:
Baby Potatoes: These potatoes are also called new potatoes and are harvested before they are fully mature and are much smaller than a full grown potato. They also can come in a variety of colors.
Melted Butter
Fresh Chopped Parsley: Not only does parsley bring a burst of color to the dish, but it also adds a refreshing element that cuts through the richness, making each bite a delightful experience.
Kosher Salt
Black Pepper
Boil & Toss the Potatoes
Add the potatoes to a large pot, fill with water; then bring to a boil over high heat. Once boiling, reduce the heat to medium-low and let the potatoes simmer for about 15-20 minutes or until they are tender when pierced with a fork.
Drain them thoroughly; then transfer your potatoes into a mixing bowl. Add the melted butter, fresh chopped parsley, salt and pepper. Toss to coat; then transfer onto a baking sheet.
Smash the Potatoes
Using the bottom of a sturdy glass, smash the potatoes so they're laying flat.
Roast the Potatoes
Place the baking sheet into a preheated 425 degree F oven; then roast for 20-25 minutes until the potatoes are golden brown. As they roast, the outer edges will become irresistibly crispy, while the interior remains velvety soft.
So, get ready to savor the perfect marriage of creamy and crispy in every mouthful of these butter and parsley smashed potatoes.
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More Baby Potato Recipes
- Rosemary Lemon Smashed Potatoes
- Chive Butter Smashed Potatoes
- Parmesan Roasted Baby Potatoes
- Sea Salt Smashed Potatoes
- Herb Roasted Baby Potatoes
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Butter and Parsley Smashed Potatoes
Ingredients
- 1 pound baby potatoes
- 3 tablespoons butter (melted)
- 2 tablespoons fresh chopped parsley
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Add the potatoes to a large pot, fill with water; then bring to a boil over high heat. Once boiling, reduce the heat to medium-low and let the potatoes simmer for about 15-20 minutes or until they are tender when pierced with a fork.
- Drain the potatoes thoroughly; then transfer your potatoes into a mixing bowl. Add the melted butter, fresh chopped parsley, salt and pepper. Toss to coat; then transfer onto a baking sheet.
- Using the bottom of a sturdy glass, smash the potatoes so they're laying flat.
- Place the baking sheet into the preheated oven; then roast for 20-25 minutes until the potatoes are golden brown. Serve hot.
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