Garlic Butter Crispy Potatoes — Daen's Kitchen

Updated at: Thu, 17 Aug 2023 08:50:02 GMT

Step 1

Preheat the oven to 200 degrees celsius.

Step 2

Cut the top off the head of the garlic and place into a small oven proof pot with a lid or into a sheet of alfoil. Drizzle with olive oil and season with a pinch of salt and pepper. Cover and bake for 1 hour. Allow to slightly cool and squeeze the garlic cloves out of their skin. Set to the side.

Step 3

Place the potatoes into a large pot and cover with heavily salted cold water. On a high heat, cook for 30 - 40 minutes or until they are tender enough for a skewer to be poked through the middle. Start your timer as soon as you place the potatoes onto the stove and not when the water is brought to a boil.

Step 4

Drain the potatoes into a colander and place into the fridge to allow for all the moisture to evaporate. Alternatively, you can pat them dry with a paper towel but it’s extremely important they are dry and there is no remaining moisture.

Step 5

In a deep dish tray on a low heat, combine the butter and olive oil and cook until melted. Add the roasted garlic and a pinch of salt and pepper and cook for 2 minutes or until all are well combined. Take off the heat and toss the potatoes through the butter sauce.

Step 6

Line two baking trays with baking paper and evenly distribute the potatoes across them, leaving lots of space around each potato. Using a glass or potato masher, press down onto the potatoes while still keeping them intact. Depending on your preference, you can smash them quite thin which will give you a crisper potato or smash them only slightly that will result in a fluffier inside. Both are delicious!

Step 7

Drizzle the potatoes with the remaining butter sauce and bake for 40 minutes at 200 degrees celsius.

Step 8

Sprinkle with some flakey sea salt and finely chopped parsley and serve immediately.

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