- 10 minutes
- 50 minutes
- Preheat the oven to 425°F. Fill a large pot with cold water and season with 1/4 cup of kosher salt. Add the potatoes and place over medium-high heat. Bring water to a boil and lower heat to maintain a simmer for 10 to 12 minutes, or until the potatoes are tender.
- Drain the potatoes and spread onto 2 rimmed baking sheets. Use the bottom of a drinking glass to smash each potato into a disc about 1/2-inch-thick. Drizzle the olive oil evenly over the potatoes and transfer to the preheated oven. Cook for 35 minutes, flipping halfway through, or until crispy and golden-brown.
- While the potatoes cook, melt the butter in a small skillet over medium heat. Add the garlic, black pepper, and remaining 1/2 Tsp. of kosher salt. Cook for 1 to 2 minutes, or until the garlic becomes fragrant. Remove the potatoes from heat and stir in the parsley.
- Serve the potatoes hot, drizzled with garlic-parsley butter.
Recipe Tip: Feel free to substitute a different herb for parsley. Thyme, rosemary, or chives would all be great options.