Crispy oven-baked smashed potatoes with homemade garlic, lemon, and parsley sauce.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Side Dish
Cuisine: American
Servings: 5people
Author: Caitlin Charlton
Ingredients
1.5lbmini gold potatoes
2tablespoonolive oil
½teaspoonKosher salt
¼teaspoonfreshly cracked black pepper
Lemon and Parsley Sauce
garlic clovesgrated
2tablespoonlemon juiceabout 1 lemon
¼cupfinely chopped Italian parsley
3tablespoonextra virgin olive oil
½teaspoonKosher salt
Instructions
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with a non-stick mat or parchment paper.
Bring a large pot of water to a boil with the potatoes and a large pinch of salt. Boil the potatoes for 15-20 minutes, or until they are tender can easily be pierced with a fork. Drain.
Place the potatoes on the prepared baking sheet. Use the back of a cup, a clean dishtowel, or a potato masher and gently press on each potato, one at a time, until smashed (don't press too hard or they will break apart). Drizzle the potatoes with olive oil and sprinkle with salt and pepper.
Bake for 35-40 minutes, or until the bottoms of the potatoes are crispy and edges are golden brown.
Meanwhile, make the lemon parsley sauce. In a small bowl, combine the grated garlic with the lemon juice. Stir in the olive oil, parsley, and salt.
When the potatoes are crispy, remove them from the oven and top each potato with a small spoonful of lemon parsley sauce. Serve immediately.