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.