Ingredients
Equipment
Method
- Scrub the baby Yukon gold potatoes clean and place them in a large saucepan.
- Add enough cold water to cover the potatoes by about one inch. Stir in 2 tablespoons of the kosher salt, place the pan over high heat, and bring the water to a boil.
- Reduce the heat and simmer until the potatoes are very tender and you can easily pierce them with a sharp knife with no resistance, about 20 to 25 minutes. Drain the potatoes and set them aside.
- Arrange two racks to divide the oven into thirds and heat the oven to 500°F. Place 4 tablespoons of unsalted butter in the now-empty pot and melt it over low heat. Remove the pot from the heat and stir in the 4 grated garlic cloves, 2 tablespoons chopped fresh parsley leaves, 1/4 teaspoon black pepper, and the remaining 3/4 teaspoon kosher salt.
- Add the cooked potatoes to the butter mixture and toss to coat them completely.
- Pour the potatoes and any extra melted butter mixture onto a rimmed baking sheet. Use the bottom of a lightly greased drinking glass or measuring cup to press down on each potato until it splits open and is flattened to 3/4-inch thick.
- Roast the potatoes on the lower rack until the bottoms are golden-brown, about 10 minutes. Move the baking sheet to the higher rack and roast until the tops are brown and crispy, 10 to 15 minutes more. Serve the potatoes warm.
Nutrition
Notes
When you make this recipe, think about the connection food creates. The simple act of smashing the potatoes and watching them crisp up brings out great flavor. This side dish is good for sharing memories.