Easy to make these crunchy taters are the perfect side dish for breakfast, brunch or dinner! An extra drizzle of butter over the top at the end takes them right to the next level!
1.5lbsYukon gold potatoes(or any "creamer" potatoes)
¼cupextra virgin olive oil
¼cupgarlicminced
¼cupparsleyminced
1teaspoonsea saltcourse grind
½teaspoonblack pepper
Instructions
Wash and scrub potatoes. Add to stock pot, top with water and bring to a boil.
Boil the potatoes until fork tender, 15-20 minutes or until easily pierced with a knife. Drain remove excess moisture, and allow to cool.
Meanwhile, preheat the oven to 450°
Spray the large baking sheet with non-stick spray, set aside. For easy clean up line with parchment paper.
Finely mince the parsley and garlic, combine with the olive oil in a small bowl, set aside.
Once the potatoes are cool, press on the potatoes and smash them until they about ⅓ inch thick. I use a small glass. Place potatoes on a baking sheet about 1 inch apart.
Drizzle the garlic butter over each potato, sprinkle generously with salt and pepper.
Bake for 15-20 minutes until edges are crunchy and golden brown for maximum crunchiness!
Notes
Love this recipe - here are some variations to mix it up a bit!
top with a drizzle of butter right before serving, amazing!
a spoonful of sour cream topped a dab of caviar for salty goodness, to make them super fancy.
top with guacamole, black beans and cheddar cheese for southwestern flair.
a squeeze of lemon - right over the top of the spuds when they come out of the oven.
To smash the potatoes do not use a traditional potato masher. A small glass works better.