Ingredients
Scale
- 2 pounds baby Yukon Gold potatoes
- 3 tablespoons kosher salt, divided
- 0.25 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon red pepper flakes
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon flaky sea salt
Instructions
- Boil the baby Yukon Gold potatoes in salted water with 2 tablespoons of kosher salt for 15 to 18 minutes until they are fork-tender. Drain the potatoes and let them steam dry for 5 minutes.
- Preheat your oven to 425 degrees Fahrenheit. Drizzle 2 tablespoons of olive oil on a parchment-lined sheet pan.
- Place the potatoes on the pan and gently smash them to about 0.5 inch thickness.
- Mix the remaining 2 tablespoons of olive oil, melted butter, minced garlic, smoked paprika, black pepper, and red pepper flakes in a bowl. Brush this mixture over the smashed potatoes and sprinkle with the remaining 1 tablespoon of kosher salt.
- Roast the potatoes in the oven for 40 to 45 minutes, or until they are deeply golden and crispy. If needed, broil briefly for extra crispiness.
- Finish with 0.5 teaspoon of flaky sea salt and 2 tablespoons of chopped parsley before serving.
Notes
Choose smaller potatoes for even cooking. Let them steam dry after boiling for better crisping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg