Instructions
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Boil the potatoes in salted water for 15-20 minutes or until fork-tender. (Depending on the size of the potatoes, boiling times may vary.)
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Preheat the oven to 425°F* and line a large baking sheet with parchment paper.
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Drain the potatoes and place them on the lined baking sheet.
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Using a potato masher or the bottom of a sturdy glass, smash the potatoes to about ¼-inch thick.
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Drizzle the smashed potatoes with the olive oil.
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Bake for 25 minutes.
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After 25 minutes, flip over the potatoes and brush the cowboy butter generously over the tops of the potatoes.
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Bake for an additional 15-20 minutes, or until the edges are crispy. (Cooking times may vary, depending on the size of the potatoes.)
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Let the potatoes rest for about 5 minutes before serving.
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Garnish with parsley. Salt to taste.
Notes
*Air Fryer Instructions
- Boil, smash, and brush the potatoes with the olive oil.
- Next, line the basket of your air fryer with parchment paper. Place smashed potatoes in the basket in a single layer. (Depending on the size of your air fryer, you may have to work in batches.)
- Air fry for 14-15 minutes at 400°F, or until the potatoes reach your desired crispiness, flipping over and brushing the potatoes with the cowboy butter halfway through.