Twice Cooked Baby Potatoes
Delightfully golden and crispy on the outside yet irresistibly tender on the inside, these Twice Cooked Baby Potatoes are the ultimate side dish to elevate any meal. This versatile recipe begins with fluffy, fork-tender baby potatoes that are boiled and then gently smashed before hitting a sizzling skillet of butter and olive oil for the perfect crispy finish. Infused with aromatic garlic and fresh rosemary or thyme, each bite bursts with savory, herbaceous flavor. Garnished with fresh parsley, these potatoes are as visually stunning as they are delicious. Perfect for weeknight dinners, holiday spreads, or potluck gatherings, this simple yet flavorful potato recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 1 tablespoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves
- 1 sprig fresh rosemary or thyme (optional)
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Rinse the baby potatoes thoroughly and place them in a large pot. Cover the potatoes with water and add 1 tablespoon of salt to the pot.
Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender.
Drain the potatoes and let them cool slightly while you prepare the other ingredients.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat until the butter is melted and begins to foam.
Smash each potato gently with the back of a fork or the bottom of a glass, being careful not to break them apart completely.
Add the smashed potatoes to the skillet in a single layer, ensuring they have enough space to crisp up (you may need to cook them in batches).
Cook the potatoes for 4-5 minutes on one side without stirring, until they develop a golden, crispy crust.
Flip the potatoes and cook for another 4-5 minutes on the other side to ensure even crisping.
Add the garlic cloves (crushed or minced) and the rosemary or thyme sprig to the skillet during the last 2-3 minutes of cooking. Stir gently to coat the potatoes in the garlic-infused butter.
Season the potatoes with black pepper and additional salt if needed.
Remove the potatoes from the skillet and place them on a serving dish. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1466 mg | 64% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.0 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 557 mg | 12% | |
*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.
