Best Crispy Smashed Potatoes

Potatoes: Starchy enough for mashing, yet waxy enough for roasting, Yukon Golds can do it all. I chose baby-size potatoes for their ideal ratio of skin to flesh.

Butter: My key for crispy smashed potatoes is covering them in plenty of melted butter. This turns them buttery (no surprise) and helps them brown and crisp. Though unsalted butter is usually my default, in this case salted butter is a clear winner.

Garlic, Thyme, and Parmesan: There’s a good reason this trio shows up in so many dishes: They form a veritable dream team of flavor. The garlic provides zip; the thyme supplies citrusy-minty herbal notes; and the Parmesan ties it all together with a blast of umami.

Note: Ingredients may have been altered from the original.

Directions at delish.com

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