The trick to making perfect smashed potatoes is to boil them thoroughly, until a fork can glide right through them. Once pliable, they’ll be ready to absorb the flavors of butter, garlic sauce, and fresh parsley.
1 ½ pounds baby Yukon gold potatoes
1 tablespoon + ½ teaspoon kosher salt, divided
4 tablespoons unsalted butter
3 tablespoons Armanino Creamy Garlic Sauce
2 tablespoons chopped fresh parsley leaves
Place the potatoes in a large saucepan with enough cold water to cover by an inch.
Stir in 1 tablespoon of the kosher salt, place over high heat, and bring to a boil.
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.
Place two oven racks in the lower and upper third of the oven and heat to 500°F.
Place the butter in the empty saucepan and melt over low heat.
Remove from heat and stir in the garlic sauce and remaining ½ teaspoon salt.
Add the cooked potatoes and toss to coat.
Pour the potatoes onto a rimmed sheet pan and reserve the remaining butter mixture.
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”.
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.
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.
Make ahead: The potatoes can be boiled and refrigerated for up to 2 days before roasting.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
For some flavor variations add the the zest and juice of ½ lemon or ½ teaspoon smoked paprika or ½ teaspoon crushed red pepper flakes to the garlic butter mixture.
Leftovers? Dice up for a breakfast hash with any dinner leftovers such as ham, lamb or beef and a poached egg.