These have garlic butter, parsley, and coarse salt, and they taste heavenly! And they are so easy to make; boil, crush, season, and bake – voila. I used small potatoes that didn't need peeling for an even quicker version, but you can use any potatoes you like.
Recipe for crushed potatoes with garlic butter and parsley
Crushed potatoes – a great side dish for… well, almost anything: Crisp and flavorful on the outside and soft and tender on the inside.
These ones are with garlic butter, parsley, and coarse salt, and they taste heavenly! They are also easy to make; boil, crush, season, and bake – voilà. I used small potatoes that didn’t need peeling for an even faster version, but you can use any potatoes you like.
You can buy the garlic butter ready-made or make it yourself by mixing butter with crushed garlic and some chopped herbs – adjust the amount of garlic to your taste, and you can season with a bit of salt and pepper.
Servings: people
Crushed Potatoes with Garlic Butter and Parsley
These have garlic butter, parsley, and coarse salt, and they taste heavenly! And they are so easy to make; boil, crush, season, and bake – voila. I used small potatoes that didn't need peeling for an even quicker version, but you can use any potatoes you like.
Equipment
- Oven
Ingredients
- 1 kg Potato small
- 150 gram Garlic Butter
- 1 bunch Parsley
- Salt and Pepper
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Scrub the potatoes and boil them in lightly salted water until tender, about 15 minutes. Drain the water and let them steam off a bit before placing them in an ovenproof dish.
- Press down on the potatoes with the back of a spoon to crush them slightly.
- Dollop garlic butter onto the potatoes and sprinkle with chopped parsley, salt, and pepper.
- Cook for 30 minutes in the oven and serve.