Crispy Garlic Smashed Potatoes
| Servings |
Ingredients
- 20 baby red or yellow potatoes
- 1 32 ounce carton vegetable broth
- 1/2 cup butter melted
- 3 garlic cloves finely chopped
- 1/2 tsp ½sea salt
- 2 T chopped chives
Ingredients
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Instructions
- Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
- In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
- In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
- Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.
Recipe Notes
Adapted from Betty Crocker (www.bettycrocker.com)