Ingredients
The following ingredients have 4 Servings
- 2½ pounds baby red potatoes, (12 potatoes, 1½ to2 inches wide)
- ½ cup (1 stick or 113g) butter, (melted)
- 2 teaspoons garlic, (minced)
- 2 teaspoons Cajun seasoning
- parsley, (chopped (for garnish))
- ½ teaspoon salt, (or to taste)
Instruction
- Wash and boil the potatoes in salted water until fork-tender, 25-30 minutes. (It may take longer, depending on the size of the potatoes.)
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Drain the potatoes, pat them dry, and place them on the lined baking sheet.
- Use the bottom of a glass to smash the potatoes to about ¼-inch thick.
- In a small bowl combine melted butter, garlic, and Cajun seasoning.
- Brush the smashed potatoes with the butter mixture, reserving some to brush on after flipping over the potatoes.
- Bake 30 minutes.
- After 30 minutes, flip over the potatoes and brush the remaining butter mixture over the tops of the potatoes.
- Bake for 25-30 additional minutes, or until the edges are crispy. (Cooking time may vary, depending on the size of the potatoes.)
- Let the potatoes rest for about 5 minutes before serving.
- Top with parsley for garnish. Salt to taste.