Prep: 20 mins | Cook: 1 hr | Additional: 8 hrs 10 mins | Total: 9 hrs 30 mins | Servings: 16 | Yield: 16 smashed potatoes
These roasted potatoes are amazing! The garlic flavor blends perfectly with the potatoes. You won’t be needing any dipping sauce for this recipe because it is intact with amazing flavors! Try it and taste it yourself. Enjoy!
3 ½ pounds medium yellow potatoes, washed
⅓ cup kosher salt
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
For the Infused Butter:
½ cup unsalted butter
4 cloves garlic, thickly sliced
4 sprigs fresh rosemary, or to taste
4 sprigs fresh thyme, or to taste
Step 1: Pour in 3-quarts of cold water into a 5-quart stockpot. Add in the potatoes and add salt. Place on the stove and turn the heat to high and simmer.
Step 2: Reduce the heat to medium and cook for another 15 to 20 minutes or until the potatoes are tender.
Step 3: Remove from the heat and drain. Place the potatoes on a sheet pan and set aside to cool at room temperature.
Step 4: Create 4 to 5 cuts on the sides of the potatoes making sure that the skin breaks when smashed.
Step 5: Place inside the fridge and chill for 8 hours to overnight.
Step 6: In a small pan, add in the butter, rosemary, thyme, sliced garlic. Turn the heat to medium and cook for 3 to 5 minutes while stirring or until the garlic is aromatic and butter is melted.
Step 7: Preheat the oven to 232 degrees C.
Step 8: Line silicone baking mats 2 metal baking sheets. Brush melted butter.
Step 9: Place the potatoes on the baking sheets smash them turning into 1/2-inch thick. Season with cayenne, salt, and pepper to taste on both sides. Do not overlap the potatoes. Drizzle each smashed potatoes with melted butter.
Step 10: Place inside the preheated oven and bake for 35 minutes or until the sides are crispy and the color turns brown.
Step 11: In a small pan, add in the herb butter, and the rest of the garlic. Turn the heat to medium and cook for 3 minutes or until the garlic is golden brown.
Step 12: Remove the potatoes from the oven and transfer them on a serving platter. Place the toasted herbs on top.
Step 13: Serve warm and enjoy!
Per Serving: 137.9 calories; protein 2.6g 5% DV; carbohydrates 19.9g 6% DV; fat 6g 9% DV; cholesterol 15.3mg 5% DV; sodium 1915mg 77% DV.
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