Name: Garlic Butter Smashed Potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 - 2 pounds baby gold potatoes; 2 tablespoons extra-virgin olive oil, divided; 1/2 teaspoon salt; 1/2 teaspoon freshly cracked pepper; 4 tablespoons unsalted butter; 2 garlic cloves, minced; 2 tablespoons chopped fresh chives

Jump to Recipe

GARLIC BUTTER SMASHED POTATOES – Baked baby potatoes smothered in a chive and garlic infused butter. This simple dish can compliment any entrée or be served as a tasty appetizer.

My son just recently discovered that he loves potato dishes. Historically potatoes were one item that he would generally choose not to serve up. I LOVE potatoes! So, now that he’s decided that he loves them too, I’ve been on the lookout for new recipes to try.

Garlic Butter Smashed Potatoes is one such recipe. I gave it a try, and I was not disappointed. It’s a simple recipe and so delicious. My family gobbled up every last bite pretty quickly.

Needless to say, my son was a big fan. My husband loved them as well. He had the suggestion that Garlic Butter Smashed Potatoes would also be great as an appetizer.

If that’s how you choose to serve them, I would suggest cutting the baby potatoes in half rather than smashing them. That will still allow the butter to penetrate them, while keeping them more intact. Then serve them with toothpicks for easy handling.

The recipe calls to boil the baby potatoes for about 10 minutes before baking. This could easily be done ahead of time, storing the potatoes in the fridge until you’re ready to bake.

Here’s what you need to make Garlic Butter Smashed Potatoes…

Baby gold potatoes
Extra-virgin olive oil
Salt
Freshly cracked pepper
Unsalted butter
Garlic cloves
Fresh chives

Garlic Butter Smashed Potatoes

Yield: 4 servings

Cook Time: 45 minutes

Total Time: 45 minutes

GARLIC BUTTER SMASHED POTATOES - Baked baby potatoes smothered in a chive and garlic infused butter. This simple dish can compliment any entrée or be served as a tasty appetizer.

Ingredients

1 1/2 - 2 pounds baby gold potatoes
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper
4 tablespoons unsalted butter
2 garlic cloves, minced
2 tablespoons chopped fresh chives

Instructions

In a large pot, place the potaotes and fill with water enough to cover the potatoes by a few inches.
Set heat to high and bring to a boil.
Lower heat to medium and simmer for about 10 minutes, until the potatoes can easily be pierced with a fork.
Strain the potatoes.
Preheat oven to 450.
Brush a baking sheet with 1 tablespoon of the olive oil, and arrange the cooked potatoes.
Use the bottom of a glass to smash the potatoes. The idea is to open them up a bit without having them fall apart.
Evenly spoon the remaining 1 tablepsoon of olive oil over each of the potatoes. Sprinkle with the salt and pepper.
Bake for 25-30 mintues, until the potatoes are golden and crisp around the edges.
During the last few minutes of baking, melt the butter in a small saucepan over medium heat.
Add the garlic and chives, remove from heat.
Once the potatoes have been removed from the oven, evenly spoon the garlic butter over each of the potatoes.
Serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 289mgCarbohydrates: 49gFiber: 5gSugar: 3gProtein: 6g

Nutritional information is provided as a courtesy and is only an estimate.