Preheat the oven to 425℉ and brush a rimmed baking sheet with olive oil.
Place the potatoes in a large saucepan, along with 1-½ teaspoons of kosher salt, and cover with cold tap water. Bring the water to a rolling boil over high heat, and then reduce the heat to medium. Simmer the potatoes until they are just fork-tender, but not bursting open or overly soft. This will take anywhere from 20-25 minutes, depending on how large the potatoes are.
Strain the potatoes, and return them to the hot pan. Cook for 2-3 minutes over medium heat, or until all the moisture is evaporated. This will help to evaporate the excess moisture from the potatoes, which is necessary for the potatoes to get really crispy.
Arrange the potatoes on the prepared baking sheet pan, leaving enough space around each potato to flatten and roast. LIGHTLY flatten the potatoes with the bottom of a glass. Do not push too hard, or the potatoes will end up mashed.
In a small bowl, mix together the butter, garlic, ½ teaspoon kosher salt, pepper, and parsley. Brush the butter mixture over the surface of each potato.
Place in oven and bake for 25 minutes or until browned and golden. Let cool on the sheet pan slightly and then serve.
Notes
Dairy-Free Option: Use olive oil in place of the melted butter. Potatoes: Any variety of baby potatoes will work in this smashed potato recipe. Storage: Smashed Potatoes are best served immediately after preparation, but can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, bake at 425 degrees F until warmed through. This will help the potatoes stay crispy. Flavor Variations:
Add Parmesan: After the potatoes have roasted, grate parmesan cheese evenly over the top of the potatoes and let the cheese melt before serving.
Italian: Replace the butter with olive oil and mix with ½ teaspoon each of garlic powder, dried oregano, kosher salt, and dried Italian seasoning.
Cajun: Replace the garlic powder, salt, pepper, and parsley with ½ tablespoon of Cajun Seasoning.
Southwestern: Replace the garlic powder, salt, pepper, and parsley with ½ tablespoon Taco Seasoning.