A delightful twist on classic smashed potatoes, featuring a crispy texture and a flavorful Parmesan basil butter.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and crispiness.
In a mixing bowl, toss the red potatoes with olive oil, salt, and black pepper until evenly coated.
Make sure each potato is well-coated for maximum flavor.
Arrange the potatoes on a baking sheet in a single layer.
Spacing the potatoes apart helps them roast evenly.
Roast the potatoes in the oven for 25-30 minutes, or until they are tender when pierced with a fork.
Check the potatoes halfway through and turn them for even cooking.
While the potatoes are roasting, mix the softened butter, grated Parmesan, minced garlic, and chopped basil in a small bowl.
Ensure the butter is soft for easy mixing.
Once the potatoes are done, use a potato masher or the back of a spatula to gently smash each potato to flatten slightly.
Be gentle to avoid breaking the potatoes completely.
Spread the Parmesan basil butter over each smashed potato.
Apply the butter while the potatoes are hot for better absorption.
Return the potatoes to the oven and broil for 5 minutes, or until the tops are golden and crispy.
Keep an eye on the potatoes to prevent burning.
Serve the potatoes warm and enjoy!
Garnish with extra basil or Parmesan for a beautiful presentation.
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