Crispy Garlic Butter Smash (Print Version)

Golden smashed potatoes with garlic butter and fresh herbs deliver crispy edges and fluffy centers.

# What You'll Need:

→ Potatoes

01 - 2 lbs baby Yukon Gold or red potatoes
02 - 1 tbsp salt (for boiling water)

→ Garlic Butter

03 - 4 tbsp unsalted butter, melted
04 - 2 tbsp extra virgin olive oil
05 - 4 garlic cloves, minced
06 - 1 tsp sea salt
07 - ½ tsp freshly ground black pepper
08 - 1 tbsp fresh parsley, finely chopped (plus extra for garnish)
09 - ½ tsp smoked paprika (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold water, add 1 tbsp salt, bring to a boil and cook for 15 to 20 minutes until tender and easily pierced with a fork.
03 - Drain the potatoes and let them steam dry in a colander for 2 to 3 minutes.
04 - Arrange potatoes evenly spaced on the prepared baking sheet and gently flatten each to about ½ inch thick using the bottom of a glass or potato masher.
05 - Whisk together melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika in a small bowl.
06 - Brush or spoon the garlic butter mixture generously over each smashed potato.
07 - Roast in the oven for 20 to 25 minutes until golden and crispy at the edges.
08 - Remove from oven, sprinkle with extra parsley, and serve immediately.

# Expert Tips:

01 -
  • The crispy edges are so satisfying they almost taste fried, but theyre oven roasted.
  • Garlic butter seeps into every crevice, making each bite rich and fragrant.
  • They look impressive but come together with minimal effort and just one pan.
  • Theyre naturally gluten free and vegetarian, so everyone at the table can enjoy them.
02 -
  • Dont skip the steam drying step after boiling, wet potatoes will steam instead of crisp and youll miss that golden crunch.
  • Smash gently but firmly, you want cracks and crevices for the butter to seep into, but you dont want them falling apart completely.
  • If your oven runs cool, give them an extra 5 minutes or switch on the broiler for the last 2 minutes to get those edges really crispy.
03 -
  • Use a pastry brush to get the garlic butter into every crack and crevice, it makes a huge difference in flavor.
  • If you want them extra crispy, use a wire rack on your baking sheet so air circulates underneath while they roast.
  • Dont crowd the pan, give each potato space so the edges can crisp up instead of steaming.
  • Taste your garlic butter before brushing it on, you might want a little more salt or garlic depending on your preference.
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