Ingredients
- 1 lb small potatoes (about 12–14)
- 1 tbsp salt (for boiling the potatoes)
- 1/4 c unsalted butter, melted
- 3-4 cloves garlic, minced
- 1 shallot, minced
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil and add 1 tbsp salt. Add the potatoes and cook for about 20–25 minutes until fork-tender.
- Preheat oven to 450°F.
- Melt the butter in a small saucepan and add in the garlic, pepper and shallots. Melt and cook for 5 minutes until the garlic and shallots are soft. Set aside to cool slightly.
- Pour the butter in a baking dish and put the drained potatoes on top.
- Use a cup or potato masher to gently press each one flat while keeping it mostly in one piece.
- Bake for 35 minutes until the potatoes are golden brown and crispy. Do not flip them.
