Choose small baby potatoes because their size allows even cooking and perfect smashing without falling apart. Their thin skins crisp up nicely when roasted, adding texture and color.
Olive oil helps create the crispy crust on the smashed potatoes while adding a subtle fruity flavor. Use extra virgin olive oil for best taste and health benefits.
Butter enriches the dish by providing creamy richness to the garlic sauce. Unsalted butter lets you control the salt level precisely in this recipe.
Fresh garlic minced finely infuses the butter sauce with strong aromatic flavor that complements the roasted potatoes perfectly without overpowering them.
Chopped parsley adds freshness and a mild herbaceous note that brightens the rich buttery garlic topping while adding a splash of color.
Salt is essential to balance flavors and bring out the natural sweetness of the roasted baby potatoes while enhancing the garlic butter seasoning.
Freshly ground black pepper adds subtle heat and depth to the dish without overwhelming its delicate balance of tastes.
Place baby potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until they are fork-tender but not falling apart, about 15-20 minutes depending on size. Drain well and set aside briefly to cool slightly before smashing.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking. Make sure the sheet is large enough to spread out all potatoes without crowding so they roast evenly.
Place each boiled potato on the baking sheet one by one. Using a heavy-bottomed glass or potato masher, press down firmly until each potato flattens but remains mostly intact. Aim for about ½ inch thickness so they crisp well during roasting.
Drizzle 3 tablespoons of olive oil evenly over all smashed potatoes making sure each piece gets coated well. Sprinkle salt and freshly ground black pepper according to your preference across all pieces for balanced seasoning before baking.
Bake in preheated oven for approximately 25-30 minutes or until edges turn golden brown and crisp while insides remain soft. Flip halfway through baking if needed for even crispness on both sides.
In a small saucepan over low heat melt unsalted butter gently without browning it yet add minced fresh garlic cloves once melted stirring continuously for about 2 minutes until fragrant but not burnt remove from heat immediately.
Once roasted crisp remove baking sheet from oven carefully pour warm garlic butter evenly over all smashed potatoes gently tossing them with a spatula so each piece absorbs flavorful sauce fully.
Sprinkle chopped fresh parsley generously over garnished crispy smashed potatoes just before serving adding fresh herbal brightness visually enhancing presentation as well as flavor contrast.