These crispy potatoes are like the world’s best version of tator tots/hashbrowns. The outsides are crispy, the insides are tender, and the whole thing is buttery and salty. Season with any herbs or seasonings that you prefer. I’ve experimented with garlic in the butter, and seasoned salt, but have found that I like them best with plain butter and simple and pepper.
Cook whole, unpeeled, potatoes. You could submerge them in water and boil for 20-30 minutes, or pressure cook for 10 minutes. Drain. As soon as you’re able to handle the hot potatoes, do the following:
Preheat oven to 450 degrees F.
One at a time, roll the potatoes in the butter to completely coat. Place them about two inches apart on a baking sheet.
Using the bottom of a glass, gently smash each one to about 1 centimeter in thickness.
Brush tops of each one with remaining butter. Sprinkle with salt and fresh pepper (and any other herbs or seasonings of your choice.) Bake at 450 degrees for 25 minutes. Watch carefully, and remove if they start to get too brown.
They should look like this when they’re done.
Top with chopped chives, and serve.
- 2 pounds new red potatoes, cooked
- ½ cup butter, melted
- Salt
- Fresh ground black pepper
- herbs and seasonings of your choice
- Chives or green onion (for garnish)
- Preheat oven to 450 degrees F.
- Cook the potatoes (whole, with skins) until tender. You can submerge them in a pot of water and boil 20-30 minutes until tender. I pressure cook mine for 10 minutes.
- Melt butter.
- Roll the potatoes in the butter.
- Place them about 2 inches apart on a baking sheet.
- Use the bottom of a glass to smash each potato until it’s about 1 centimeter thick.
- Brush tops with remaining butter.
- Sprinkle with salt and fresh ground pepper. (and any other herbs or seasonings that you prefer)
- Bake at 450 degrees for 25 minutes. Watch carefully, and if they start to get too brown, pull them out.
- Top with fresh chopped chives or green onion, and serve immediately.
