I am grateful for all the things this year has taught me and excited to see the opportunities the new one holds. But I like to stay in with my books and TV shows rather than going to a New Year’s Eve party. Instead, I am going to make myself a gorgeous dinner and eat it while watching Supernatural and reading The Final Empire afterward. But I am not here to tell about how I am spending the turn of the year; I am here to talk about one of my favorite New Year’s Eve side dishes – the crispy smashed potatoes.
I know it is a bit unorthodox to serve smashed potatoes as a side dish but hear me out: the crispy edges and chewy insides slathered with herby butter mixture and roasted until golden brown. Does it get any better? Roasted potatoes and mashed taters get all the holiday glory but the smashed version is probably the easiest one.
If you are like me, and looking for a quick and easy side dish for your New Year’s Eve dinner, try my crispy garlic butter smashed potatoes.
Yield: 2 People
Prep Time: 5 Minutes
Cook Time: 45 Minutes
Total Time: 50 Minutes
Also Read: Cozy Winter Night Butterbean Stew With Mushrooms and Kale
Ingredients:
- 1 ½ lbs Baby Yukon gold potatoes (somewhere between 10 and 15)
- 8 garlic cloves grated
- ½ stick of salted butter
- ½ tablespoon dried rosemary
- Freshly ground black pepper
- Kosher salt
Note: I used salted butter because I sort of like its flavor better than the unsalted one. But you can choose either, or go for a vegan version as well. If you do not want to use butter, feel free to substitute it for 4 tablespoons of olive oil. You can decrease or increase the amount of garlic as you prefer.
Instructions:
- Wash and Parboil: Start by washing the baby potatoes. Don’t peel off the skin. Now, put them in a large pan in cold water and a tablespoon of kosher salt. Let them boil for about 15 minutes, or until they are fork tender.
- Prepare the Garlic Butter Mixture: While the potatoes boil, prepare the garlic butter mixture. Take a pan and melt the butter on low heat. Then add the grated garlic and cook it until it’s translucent and add in the dried rosemary (you can use a fresh sprig if you have it handy) and let it infuse with butter for half a minute before taking the pan off the heat. Now add salt and pepper according to your taste.
- Slather the Taters in Buttery Goodness: Take the fork-tender potatoes and toss them in the garlic butter mixture. Place them on a parchment-lined baking tray and smash with a flat-base glass or bowl. Once smashed, coat them in the remaining butter mixture.
- Roast for 30 Minutes: Place the baking tray in the preheated oven at 390 degrees Fahrenheit. Roast the potatoes for 30 minutes, or until you have crisp, golden-brown edges.
- Garnish and Serve: I like smashed potatoes garnished with garlic chives and sriracha mayonnaise. You can have them with any dipping sauce of your choice or without it and garlic with your choice of herb.
My Secret: I try to maintain low-waste cooking practices, which is why I have a considerable amount of onion garlic peel powder to add a spicy kick to my dishes. I sprinkle this homemade powder and some black pepper on the taters before putting them in the oven.
This recipe for crispy smashed potatoes is my all-time favorite side dish. I usually make this to go along with garlic green beans, chicken breast, and fried rice.
Let me know if you try this recipe or have an alternative way to cook the taters, I’d sure love to give that a try.
