Montreal Garlic Smashed Potatoes
Transform your dinner table with Montreal Garlic Smashed Potatoes, a side dish that combines crispy, golden edges with buttery, garlicky decadence. This dish starts with tender baby potatoes that are smashed to create perfectly imperfect surfaces for soaking up a rich garlic butter infused with Montreal steak seasoning. Roasted to perfection at 425°F, these potatoes deliver an irresistible crunch while staying fluffy on the inside. Finished with a sprinkle of fresh parsley for a pop of freshness, these easy-to-make smashed potatoes are ready in just 40 minutes, making them the ultimate comfort food side for steak night, barbecues, or any hearty family meal. Keywords: smashed potatoes recipe, garlic smashed potatoes, crispy roasted potatoes, Montreal steak seasoning potatoes.
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon Montreal steak seasoning
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the baby potatoes in a large pot and cover with water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over high heat, then reduce to medium heat. Cook the potatoes for 15-20 minutes, or until fork-tender.
While the potatoes are cooking, peel and mince the garlic cloves.
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Drain the cooked potatoes and pat them dry with a clean kitchen towel. Place the potatoes on the prepared baking sheet.
Using the bottom of a glass, gently press down on each potato to flatten them slightly, creating a 'smashed' appearance.
In a small saucepan over medium-low heat, combine the olive oil, butter, and minced garlic. Cook for 2-3 minutes, until the garlic is fragrant but not browned. Remove from heat.
Brush the garlic butter mixture generously over the smashed potatoes, ensuring they are evenly coated.
Sprinkle the Montreal steak seasoning evenly over the potatoes, followed by the black pepper.
Bake in the preheated oven for 15 minutes, or until the edges of the potatoes are golden and crispy.
Remove the potatoes from the oven and sprinkle with the chopped fresh parsley.
Serve immediately as a side dish, and enjoy!
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2959 mg | 129% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 6.2 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3961 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
