Imagine biting into a crispy, golden potato—it’s like that first sip of your favorite latte on a chilly morning. These Crispy Garlic Butter Potatoes are my latest obsession, and I swear they’re as addicting as scrolling through TikTok at 2 a.m. Each bite is a perfect blend of comfort and delight, making you wonder if you’ve stumbled upon culinary magic.
Steps
- Preheat your oven to 200°C. Slice off the top of a garlic head, place it in an ovenproof pot or wrap it in foil, drizzle with olive oil, season with salt and pepper, cover, and bake for an hour. Once cooled, squeeze the garlic from its skins and set aside.
- Place baby potatoes in a large pot, cover with heavily salted cold water, and bring to a high heat. Cook for about 30 minutes or until a skewer can easily pass through them, starting your timer as soon as the pot is on the heat.
- Drain the potatoes thoroughly and refrigerate them to ensure they are completely dry, or alternatively, pat them dry with paper towels.
- In a pan, melt butter and olive oil together over low heat, then stir in the roasted garlic, salt, and pepper for about two minutes. Remove from heat and coat the potatoes in this garlic butter mixture.
- Line two baking trays with parchment paper and arrange the potatoes with ample space between them. Using a glass or potato masher, gently press down on each potato to your desired thickness.
- Pour any remaining garlic butter over the smashed potatoes and bake for 30-35 minutes until they are golden and crispy. Garnish with flaky sea salt and chopped parsley, then serve immediately.
Ingredients
- 1.5 kg baby white potatoes
- 1 head of garlic
- 100 g unsalted butter
- 2 tablespoons olive oil
- Salt (to taste)
- Pepper (to taste)
- Finely chopped parsley
FAQ
- How thick should I smash the potatoes for best results?
- The thickness is up to personal preference. If you want a crispier, chip-like texture, smash them thinner. For a fluffier interior, go for a thicker smash.
- What tool should I use to smash the potatoes?
- You can use the base of a water glass or a potato masher to smash the potatoes effectively.
- What type of potatoes work best for this recipe?
- Baby red potatoes or cocktail potatoes are ideal due to their small size and crispy skin, which should be left on.
- How can I prevent the glass from sticking to the potatoes when smashing them?
- To prevent sticking, brush the bottom of the glass with a little olive oil before using it to smash the potatoes.
- Can I prepare the potatoes in advance?
- Yes, you can boil the potatoes the day before and store them in the fridge overnight to dry them out, saving time on the day of cooking.
Tips
- Start with Cold Water: When boiling the potatoes, always begin with cold water and start your timer as soon as the potatoes are on the stove. This ensures even cooking and helps achieve the perfect fork-tender texture.
- Dry Thoroughly for Crispiness: After boiling, make sure to remove all moisture from the potatoes by placing them in the fridge for at least 30 minutes. This step is crucial for achieving a crispy exterior when baking.
- Use Generous Amounts of Fat: To enhance crispiness, be liberal with the butter and olive oil when coating the potatoes. The fats not only add flavor but also aid in creating a crunchy texture.
- Prevent Sticking When Smashing: To avoid the potatoes sticking to your smashing tool, brush the bottom of the glass or masher with a little olive oil or wrap it with cling film. This makes the smashing process easier and cleaner.
Equipment
- Large Pot (if not already available at home)
- Colander
- Baking Trays
- Potato Masher (if not using a water glass)
- Oven-Proof Pot with Lid (for roasting garlic, if not using alfoil)
- Baking Paper