Garlic Chive Smashed Potatoes
In these crispy Garlic and Chive Smashed Potatoes, tender potatoes are smashed, baked until golden-brown, and smothered in homemade garlic chive butter in this unbelievably easy yet indulgent recipe!
Servings: 4 servings
Calories: 340kcal
Ingredients
- 2 lbs baby Yukon Gold potatoes
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 4 tbsp unsalted butter
- 2 garlic cloves minced
- 2 tbsp chopped fresh chives
Instructions
- Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork-tender, about 10 minutes. Strain the potatoes and let them cool slightly.
- Preheat the oven to 450 F.
- Brush a baking sheet with 1 tablespoon of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a small glass to smash them down, trying to keep them in one piece.
- Drizzle the remaining tablespoon of olive oil over the potatoes. Sprinkle the potatoes with the salt and pepper.
- Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy.
- While the potatoes are roasting, make the garlic chive butter. In a small saucepan, melt the butter over medium heat. Once melted, stir in the garlic and chives. Turn off the heat.
- Remove the potatoes from the oven and brush with the garlic chive butter. Serve immediately.
Notes
10 Minute Meal Prep- Boil the potatoes, then let them cool completely. Store them in a sealed container or bag in the fridge for up to 3 days until you're ready to use.
Nutrition
Calories: 340kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 306mg | Potassium: 972mg | Fiber: 5g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 46mg | Calcium: 36mg | Iron: 2mg