You can’t go wrong with these tender, buttery, garlicky potatoes as a side dish for any occasion. From weeknight dinners to date nights, these potatoes will be a new staple on your table. Our secret ingredient? A little baking soda to really help the potatoes get those crispy edges we can’t get enough of. Feel free to throw in a pinch or two of your favorite dried herbs to punch up the flavor!
Total Time
30min
4.6
11 Ratings
Author: Lauren Holdcroft at SideChef
Servings:
8
Ingredients
•
6
cups
New Potatoes
, washed
•
1
Tbsp
Salt
, divided
•
2
tsp
Baking Soda
•
3
Tbsp
Butter
, melted
•
2
Tbsp
Olive Oil
•
2
cloves
Garlic
, minced
•
as needed
Ground Black Pepper
•
to taste
Fresh Parsley
(optional)
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2.
Bring a pot of water to a boil large enough to fit the potatoes. Once boiling, add Baking Soda (2 tsp), Salt (2 tsp), and Potatoes (6 cups). Cook the potatoes until tender for 10-15 minutes.
3.
Potatoes are cooked when you can easily pierce them with a fork. Once cooked, drain the potatoes and add them back to the hot empty pot to help them dry out.
4.
In a small bowl, combine the Olive Oil (2 Tbsp), Butter (3 Tbsp), Garlic (2 cloves), Salt (2 tsp), and Ground Black Pepper (as needed).
5.
Add potatoes to the parchment-lined sheet. Using a cup with a flat bottom, gently smash the potatoes, trying to keep them as intact as possible. Use a spatula if needed to help with sticking. Leave some space between them so that they crisp up properly. Use an extra baking sheet if needed.
6.
Drizzle each potato with the garlic mixture and spread it around to cover the top. Bake for 15-25 minutes, or until the skins are dark brown and crispy.
7.
Serve warm, garnished with Fresh Parsley (to taste) if desired.
Nutrition Per Serving
CALORIES
123
FAT
7.9 g
PROTEIN
0.8 g
CARBS
10.5 g
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