1 Tbsp salt
2 lbs baby gold potatoes
2 Tbsp unsalted butter, melted
1 Tbsp olive oil
Freshly chopped parsley
1 hour 20 minutes
Bring a large pot of water to a boil over high heat. Add 1 Tbsp salt once boiling.
Add potatoes and cook until soft, about 20 to 25 minutes. The medium ones might take up to 30 minutes to cook.
Preheat the oven to 400˚F. Line a large rimmed baking sheet with parchment paper.
Drain the potatoes and let them dry for about 5 minutes.
Place on the lined tray and use the base of a pint glass to smash the potatoes. Make sure to keep them in one piece. The thinner they are, the crispier they will be.
Leave the potatoes on the tray to dry for another 5 minutes. This will help them get crispy!
Drizzle with butter and olive oil. Season with Head Country Championship Seasoning.
Bake for 45 minutes to 55 minutes, until deep golden and crispy. Enjoy!
If you love these crispy smashed potatoes, consider transforming them into a bite-sized appetizer! You can easily top them with pulled pork, pulled chicken, or a number of other ideas.
Here are some of our favorite ideas: