400 °F
1 HR 20 Minutes
1 Tbsp salt
2 lbs baby gold potatoes
2 Tbsp unsalted butter, melted
1 Tbsp olive oil
1 1/2 Tsp Head Country Original Championship Seasoning
Freshly chopped parsley
Step 1 Bring a large pot of water to a boil over high heat. Add 1 Tbsp salt once boiling.
Step 2 Add potatoes and cook until soft, about 20 to 25 minutes. The medium ones might take up to 30 minutes to cook.
Step 3 Preheat the oven to 400˚F. Line a large rimmed baking sheet with parchment paper.
Step 4 Drain the potatoes and let them dry for about 5 minutes.
Step 5 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.
Step 6 Leave the potatoes on the tray to dry for another 5 minutes. This will help them get crispy!
Step 7 Drizzle with butter and olive oil. Season with Head Country Championship Seasoning.
Step 8 Bake for 45 minutes to 55 minutes, until deep golden and crispy. Enjoy!
Appetizer Idea!
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:
