Crispest Smashed Garlic Parm Potatoes

• total time: 1 hour 5 minutes

Ingredients

500g mini golden potatoes

2 tsp salt

1 tbsp salt (for boiling water)

2 tsp baking soda (for boiling water)

2 tbsp olive oil

For the butter spread before baking:

1/3 cup butter, room temperature

1/3 cup parmesan, grated

4 garlic cloves, minced

Garlic Dill Aioli (optional):

1/4 cup mayonnaise

1/4 cup sour cream

2 garlic cloves, minced

1 tsp black pepper and salt

1 tbsp lemon juice

2 tbsp fresh dill, chopped

Directions

Wash the potatoes and place them into a pot of cold water (make sure the water is about an inch above the potatoes). Add 1 tbsp of salt and the magical ingredient, 2 tsp of baking soda for crispy greatness. Bring to a boil and cook until fork-tender, about 20 minutes. Drain and dry. Dry potatoes = crispier results, trust me.

Preheat your oven to 425°F (220°C). Toss the dry, parboiled potatoes in a bowl with 2 tbsp of olive oil and 2 tsp of salt.

Lay the potatoes on a baking sheet lined with parchment paper or foil. Let them cool for about 5 minutes (so they don’t fight back). Now comes the fun part—smash them! Use the bottom of a glass or mug, to press each potato down until it’s flat but still holds together.

In a small bowl, mix the softened butter with the parmesan and minced garlic to make the ultimate garlic parmesan butter spread. Spoon a little dollop onto each smashed potato like they’re royalty (because they are)

Pop the baking sheet into the oven and bake for 35-45 minutes, or until the potatoes are golden brown and so crispy you can hear it.

While the potatoes bake, whip up the garlic dill aioli if you’re feeling fancy. Just mix all the aioli ingredients in a bowl until smooth. This dipping sauce will take these potatoes to dipping heaven.

Garnish the crispy potatoes with a drizzle of melted butter, a sprinkle of fresh parsley, and, of course, more parmesan (because there’s no such thing as too much).