Squished Baby Potatoes Laura Calder
Transform humble baby potatoes into an irresistible side dish with Laura Calder's Squished Baby Potatoes. This recipe combines fork-tender potatoes with a luscious blend of melted butter, olive oil, garlic, and fragrant thyme, all roasted to perfection for a crispy, golden finish. The technique of gently “squishing” the potatoes allows them to soak up the flavorful coating while achieving that delightful combination of crispy edges and soft centers. Sprinkled with sea salt, fresh parsley, and a touch of black pepper, these crowd-pleasing potatoes pair beautifully with any main course and are perfect for everything from weeknight dinners to holiday feasts. Ready in under an hour with minimal effort, this dish is a delicious way to elevate simple ingredients. Keywords: squished baby potatoes, crispy roasted potatoes, Laura Calder recipe, side dish, garlic thyme potatoes.
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Recipe Information
Ingredients
- 500 g Baby potatoes
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1 tbsp Fresh thyme leaves
- 2 Garlic cloves, minced
- 1 tsp Sea salt
- 0.5 tsp Freshly ground black pepper
- 1 tbsp Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Rinse the baby potatoes thoroughly under running water to remove any dirt. Place them in a large pot and cover with salted water.
Bring the pot to a boil over medium-high heat. Reduce the heat to medium and simmer the potatoes for about 15 minutes, or until they are fork-tender.
Drain the potatoes and let them cool slightly, about 5 minutes. Transfer them to the prepared baking sheet.
Using the back of a fork or a potato masher, gently press down on each potato to flatten it slightly without completely breaking it apart.
In a small saucepan, melt the butter over low heat. Add the olive oil, minced garlic, and thyme leaves. Cook for 1 minute, stirring constantly, until fragrant but not browned.
Drizzle the butter and olive oil mixture over the squished potatoes, ensuring each potato is evenly coated. Sprinkle them with sea salt and freshly ground black pepper.
Roast the potatoes in the preheated oven for 20–25 minutes, or until the edges are golden brown and crispy.
Remove the potatoes from the oven and garnish with freshly chopped parsley, if desired. Serve warm as a side dish with your favorite main course.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 3.4 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2144 mg | 46% | |
*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.
