Garlic Butter Smashed Potatoes
These gluten free smashed potatoes with garlic butter are easy to make and so tasty. This portion serves 2 as the only side dish or 4 people as part of a spread, such as for a BBQ side dish. Scale up or down as needed!
Servings: 2
Ingredients
- 500 g Charlotte Potatoes Baby Potatoes or Jersey Royals
- 1 tbsp virgin olive oil
- Sea Salt
- 50 g salted butter
- 3 tsp chopped garlic or 3 cloves finely chopped
- Fresh parsley to serve
Instructions
- Preheat the oven to 200'C / Fan 180C / Gas Mark 6 and line a baking tray with baking paper. Set aside. Fill a large saucepan with salted water and add the potatoes. Place on a high heat and bring to the boil.
- Once boiling, cook potatoes for approx 10 minutes until tender. You may find that smaller potatoes take less time, and larger ones take a little bit longer. The potatoes are done when you can insert a dinner knife into them without resistance.
- Drain the potatoes and lay them out on the baking tray. Then, using the bottom of a mug or glass, gently squash the potatoes. You want them flattened but still in one piece. Sprinkle with a generous pinch of salt then drizzle with olive oil.
- Bake the potatoes for 15-20 minutes until golden. Meanwhile in a bowl, melt the butter then add the chopped garlic and stir well.
- Remove the potatoes from the oven. Coat the potatoes in the melted butter then place back in the oven for another 5 minutes. The potatoes should be crisp and golden and smothered in garlic butter.
- Remove from the oven, sprinkle with chopped fresh parsley and then serve.
Notes
- Any leftovers can be kept in the fridge and enjoyed cold, or reheat in the oven until hot through.
- Find step-by-step photos, serving suggestions and variations in the blog post above.
Nutrition
Calories: 490kcal | Carbohydrates: 57g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 480mg | Fiber: 6g | Sugar: 3g
