Ingredients
Scale
- 1.5 lbs fingerling potatoes
- 2 tbsp avocado oil
- 4 tablespoons butter, melted
- 2 cloves garlic minced
- 1.5 teaspoon salt
Instructions
- Preheat the oven to 425 and line a baking sheet with parchment paper.
- Boil a large pot of water and add potatoes when rolling. Boil for about 20-25 minutes or until the potatoes or fork tender.
- Drain the water and leave the potatoes in a colander to release steam for a few minutes while you melt the butter and mince garlic. Add the garlic to the melted butter.
- Line the potatoes on a baking sheet and use a mason jar or glass to press on each one and smash flat. I find that tossing the potatoes in avocado oil first prevents the potatoes from sticking to the glass. If they break a little, that’s ok!
- Drizzle each potato with melted butter and garlic, sprinkle with salt and add to the oven for about 25-30 minutes or until crispy.
- Garnish with fresh parsley and enjoy!