Crispy Smashed Potatoes with Infused Garlic Butter
The trick to savoury edibles is sequencing: do all the aggressive cooking to plain food, then bring the cannabis in at the end, off the heat. Here the potatoes roast hot and crisp on their own, and the infused garlic butter melts over each portion only after the oven is done.
By Canabee Kitchen
Photo by Markus Winkler on Unsplash
Ingredients
Makes 4 servings, about 16 mg THC in the whole batch
Instructions
- 1
Boil
Simmer the potatoes in well-salted water until fork-tender, about 15 minutes, then drain and let them steam dry.
20 min - 2
Smash
Arrange on an oiled sheet pan and crush each one flat with a glass. Ragged edges are the goal — they become the crispy parts.
- 3
Roast hot
Drizzle with the plain olive oil, season, and roast at 450 F until deeply golden, 30 to 35 minutes. High heat is fine here because nothing infused is in the oven.
35 min - 4
Make the finishing butter
While they roast, mash the infused butter with grated garlic and parsley. Keep it at room temperature — it needs to melt on contact, not cook.
- 5
Dose per portion
Plate the potatoes into four portions and top each with one level teaspoon of the garlic butter. The residual heat melts it into every crevice.
Tips from the kitchen
- Finishing off the heat protects potency and keeps portions exact — the pan is never dosed.
- Serving fewer people? Butter only the portions being eaten and keep the rest plain.
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