Instructions

• Wash the 1 lb petite potatoes and place them in a large pot. Add enough cold water to cover the potatoes, bring to a boil, then reduce heat and cook until a fork easily pierces the potatoes (fork-tender).
• Drain the potatoes in a colander and let them sit briefly to cool and allow excess steam/water to evaporate.
• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Arrange the potatoes on the prepared baking sheet, leaving about 1 inch of space between each potato.
• Using the bottom of a glass, a potato masher, or a fork, gently press down on each potato to flatten it into a rough “smashed” disk (do not pulverize; keep each potato in one piece).
• In a heat-safe bowl combine 4 tablespoons unsalted butter, 3 garlic cloves (minced), ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika, and ¾ teaspoon Italian seasoning. Microwave just until the butter is melted and the mixture is combined.
• Spoon or brush the butter and seasoning mixture evenly over the top of each smashed potato, making sure some of the mixture gets into the crevices.
• Roast the potatoes in the preheated oven for 20 to 25 minutes, or until the edges are crispy and the tops are golden brown.
• Remove the baking sheet from the oven, let the potatoes cool for a few minutes, and serve warm.