Ingredients
Scale
- 2 pounds baby Yukon Gold potatoes (about 1½-2 inches in diameter)
- 1 tablespoon kosher salt, plus more for seasoning
- 8 tablespoons (1 stick) unsalted butter, softened
- 2 tablespoons fresh rosemary, finely chopped
- ½ cup fresh cranberries, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon honey
- Freshly ground black pepper
- 3 tablespoons olive oil
- Flaky sea salt, for serving
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Place the baby potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of kosher salt to the water.
- Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender but not falling apart, about 15-20 minutes.
- While the potatoes are cooking, prepare the cranberry-rosemary butter. In a medium bowl, combine the softened butter, chopped rosemary, minced garlic, chopped cranberries, honey, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.
- Mix thoroughly until all ingredients are evenly incorporated throughout the butter. Set aside at room temperature.
- Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper.
- When the potatoes are tender, drain them thoroughly in a colander and let them steam dry for about 5 minutes.
- Transfer the potatoes to the prepared baking sheet, spacing them evenly apart to allow for spreading.
- Using the bottom of a measuring cup or a glass, gently press down on each potato to flatten it to about ½-inch thickness. The potatoes should crack and split but remain mostly intact.
- Brush or drizzle the olive oil over the smashed potatoes, ensuring each one is well coated.
- Season generously with kosher salt and freshly ground black pepper.
- Roast in the preheated oven for 20-25 minutes until the edges are crispy and golden brown.
- Remove the baking sheet from the oven and immediately place a small dollop (about 1-2 teaspoons) of the cranberry-rosemary butter on top of each hot potato.
- Return to the oven for an additional 2-3 minutes, just until the butter is melted and beginning to bubble slightly.
- Remove from the oven and let cool for 2-3 minutes before transferring to a serving platter.
- Garnish with flaky sea salt and chopped fresh parsley if desired.
- Serve warm, making sure each serving includes the melted butter and cranberries that may have fallen onto the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
