Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 4 cloves garlic, minced
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 2 tbsp fresh parsley or rosemary, chopped
- Salt and pepper to taste
Instructions
- Wash and scrub the Yukon Gold potatoes. Leave the skins on for added texture.
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Gently smash each potato with a potato masher or fork until slightly flattened.
- Drizzle the melted butter and olive oil over the warm smashed potatoes. Mix in minced garlic and chopped herbs; season with salt and pepper.
- Preheat your oven to 425°F (220°C). Spread the smashed potatoes on a parchment-lined baking sheet.
- Roast for 25-30 minutes until golden brown and crispy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 240
- Sugar: 1g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg