Garlic butter smashed potatoes

Ingredients

• 2 pounds baby Yukon gold potatoes
• 3 tablespoons kosher salt
• 4 tablespoons melted butter
• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 1 tablespoon smoked paprika
• ½ teaspoon red pepper flakes
• Kosher salt & course ground black pepper to taste
• ½ cup fresh parsley, finely chopped
• 2 cloves garlic, very finely minced
• Zest of 1 lemon
• 2 tablespoons olive oil
• Kosher salt & course ground black pepper
• Bring a pot of water to a boil, add salt and potatoes, and cook until fork-tender, 15–20 minutes - drain well
• Preheat oven to 425, and stir together the butter, oil, garlic, paprika, red pepper and salt & pepper - mix well
• Put the potatoes on a parchment-lined baking sheet, and using something flat, press each potato to about ½ inch thick - and btw way, the craggy edges the better
• Brush the butter nonsense generously over each smashed potato, and bake 20–25 minutes until golden brown and crispy on the edges
• Remove and serve alone, with some of the gremolata, sour cream & chili crunch or I vote for the egg & caviar
• Put the parsley, garlic, lemon zest, olive oil, and a pinch of salt & pepper, in a small bowl
• Mix well to combine