Buttery Smashed Baby Potatoes

You need to try this incredible variation on roasted potatoes. After a quick boil, tender baby potatoes are smashed onto a baking sheet, brushed with butter and seasoned with salt and pepper. A quick roast and the baby spuds end up with a crisp exterior and buttery soft interior. And let's talk about the skin - leaving it on adds extra flavor, especially when it's brushed with butter, sprinkled with crunchy salt and black pepper and roasted until crisp. This is a side dish you'll be making again and again.

Want to prep ahead? You can boil the potatoes and refrigerate them for up to 2 days before smashing and roasting.

Buttery Smashed Baby Potatoes

10-12 small baby potatoes (red or gold), about 2-3 inches in diameter
Kosher salt
2 tablespoons butter, melted
Ground black pepper

Place the potatoes on a large pot and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Add about 1 teaspoon of the salt and boil for 10 to 12 minutes, until fork-tender.
Drain and let cool for about 10 minutes.
Preheat the oven to 450 degrees.
Coat a large baking sheet with cooking spray or line with parchment paper
Place the potatoes on the baking sheet and, using a heavy skillet or bottom of a strong mug, smash the potatoes until they are about 1/2-inch thick.
Brush the potatoes with half of the butter and season with salt and pepper. Roast for 10 minutes. Flip, brush with the remaining butter and season with salt and pepper (if any of the potatoes start to fall apart, simply push them back together). Roast for 10 to 15 more minutes, until golden brown and crisp.

Serves 4-6