Get ready to transform ordinary potatoes into a mind-blowing side dish that will have everyone at your table begging for seconds! Our Stick of Butter Smashed Potatoes are not just a recipe; they're a culinary experience that combines the crispy exterior of perfectly roasted potatoes with a luxurious, buttery interior that melts in your mouth. Imagine golden, crunchy edges, a soft center, and a generous coating of rich, melted butter that elevates these humble potatoes to gourmet status. Whether you're a seasoned home cook or a kitchen novice, this foolproof recipe will make you look like a professional chef in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 1 stick of butter
- 1/2 cup milk
- Salt and pepper to taste
- 2 tablespoons chives, chopped
Instructions
- Wash the baby potatoes thoroughly under cold running water, removing any dirt or debris. Pat them dry with a clean kitchen towel.
- Place the potatoes in a large pot and cover completely with cold water. Add a pinch of salt to the water.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook the potatoes for 12-15 minutes until they are fork-tender but not falling apart.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes to remove excess moisture.
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Spread the boiled potatoes on the prepared baking sheet, leaving space between each potato.
- Using a potato masher or the bottom of a glass, gently press down on each potato to flatten it, creating a rustic, smashed appearance. Be careful not to completely break the potatoes.
- Melt the entire stick of butter and drizzle generously over the smashed potatoes, ensuring each potato is well coated.
- Sprinkle salt and freshly ground black pepper over the potatoes to taste.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy.
- Remove from the oven and let rest for 2-3 minutes.
- Warm the milk and drizzle over the potatoes for added creaminess.
- Garnish with freshly chopped chives before serving hot.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe, as they provide the perfect size and texture for smashing.
- Don't skip the drying step: After boiling, let the potatoes steam dry for a few minutes. This helps achieve maximum crispiness.
- Be gentle when smashing: Use a potato masher or the bottom of a glass, but don't completely crush the potatoes. You want them flattened but still intact.
- Use room temperature butter: This ensures even coating and better absorption into the potatoes.
- Space potatoes on the baking sheet: Leave enough room between each potato to allow hot air to circulate and create crispy edges.
- Watch the oven carefully: Ovens can vary, so start checking your potatoes at the 20-minute mark to prevent burning.
- Fresh herbs make a difference: While chives are classic, you can experiment with rosemary, thyme, or parsley for added flavor.
- Serve immediately: These potatoes are best enjoyed hot and crispy right out of the oven.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 5g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 60mg
