Elegant Crispy Smashed Baby Potatoes + Herb Butter
Elegant Crispy Baby Potatoes with homemade herb butter. A beautiful side perfect for a special dinner, romantic date night, entertaining, or a dinner party!
Crispy Smashed Baby Potatoes
- 1 1/2 pounds Melissa's Baby Dutch Yellow Potatoes
- Olive Oil - to brush or spray
- 1/2 cup butter
- 1/4 cup fresh herbs - minced thyme rosemary, parsley (other options to try: basil, sage, dill, chives, tarragon, oregano, marjoram or rosemary)
- sea salt
- fresh cracked pepper
Make the herb butter:
Leave butter out at room temperature for a few hours to soften. (Quick tip: cut the cube into little cubes and it will soften faster.)
Snip fresh herbs in a glass jar with kitchen scissors until the herbs are finely minced.
Mix soft butter, 3-4 tablespoons finely chopped herbs, 1 teaspoon salt and 1 teaspoon fresh cracked pepper.
Place your herb butter in a small sealed container. Try it on toasted bread, steak, fish, or vegetables.
Make the crispy baby potatoes:
Preheat oven to 450 degrees.
In a large pot boil potatoes 15 minutes until fork tender.
Drain and place on a cookie sheet.
Using a potato masher, fork, or Smood Potato Masher, gently press down once till flat but still retains overall shape.
Spray or brush with olive oil, and pop into the oven for 20 minutes until edges are crispy and golden brown.
Brush with herb butter (it will stay soft if left at room temp) and firms in the fridge.
Sprinkle sea salt, fresh cracked pepper, and more fresh herbs.
Serve right away.
Calories: 272kcal | Carbohydrates: 16g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 147mg | Potassium: 541mg | Fiber: 4g | Vitamin A: 475IU | Vitamin C: 13.6mg | Calcium: 65mg | Iron: 4.6mg