Garlic Roasted Smashed Potatoes

Directions

1. Place the potatoes in a large saucepan with enough cold water to cover by an inch.
2. Stir in 1 tablespoon of the kosher salt, place over high heat, and bring to a boil.
3. Reduce the heat to medium and cook until the potatoes are very tender and easily pierced with no resistance, 20-25 minutes. Drain and set aside.
4. Place two oven racks in the lower and upper third of the oven and heat to 500°F.
5. Place the butter in the empty saucepan and melt over low heat.
6. Remove from heat and stir in the garlic sauce and remaining ½ teaspoon salt.
7. Add the cooked potatoes and toss to coat.
8. Pour the potatoes onto a rimmed sheet pan and reserve the remaining butter mixture.
9. Using the bottom of a lightly greased measuring cup or any glass with a flat bottom, press down on each potato until it just splits open and is flattened to about ¾” thick. Don’t press too hard – just enough until the potato sort of “pops”.
10. Drizzle any remaining butter mixture on top of the potatoes and roast on the lower rack until the bottoms are golden-brown, about 10 minutes.
11. Move to the higher rack and roast until the tops are brown and crispy, 10-15 minutes more. Keep a close eye on the pan toward the end to make sure they don’t burn. Sprinkle with the chopped parsley and serve warm.
12. Make ahead: The potatoes can be boiled and refrigerated for up to 2 days before roasting.
13. Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.