Save to Pinterest I was halfway through a chaotic weeknight dinner when I grabbed a bag of baby potatoes from the pantry, boiled them without much of a plan, and smashed them flat on a baking sheet out of sheer curiosity. The smell that filled the kitchen twenty minutes later—crispy edges, garlic butter pooling in every crevice—stopped everyone mid-conversation. My partner looked up from their phone and said, "What is that?" I didn't have a good answer, just a spatula and a grin.
The first time I made these for a small dinner party, I plated them still sizzling from the oven and watched three people reach for seconds before they'd even touched the main course. One friend scraped up the garlic bits from the parchment with her finger when she thought no one was looking. I've been making double batches ever since.
Ingredients
- 900 g baby Yukon Gold or red potatoes: These waxy varieties hold their shape when boiled and smashed, giving you that perfect fluffy interior without falling apart.
- 1 tbsp salt for boiling water: Seasoning the cooking water is the only chance to flavor the potato from the inside out, so don't skip it.
- 60 g unsalted butter, melted: The richness here is non-negotiable; it browns slightly in the oven and clings to every crispy edge.
- 2 tbsp extra virgin olive oil: Mixing oil with butter raises the smoke point and adds a fruity depth that pure butter can't achieve alone.
- 4 garlic cloves, minced: Fresh garlic toasts and sweetens as it roasts, creating those little caramelized bits everyone fights over.
- 1 tsp sea salt: Flaky sea salt gives you bursts of salinity that table salt just can't replicate.
- ½ tsp freshly ground black pepper: Coarse pepper adds a gentle heat that balances the buttery richness.
- 1 tbsp fresh parsley, finely chopped: A handful of parsley at the end cuts through the fat and makes the whole dish taste brighter and less heavy.
- ½ tsp smoked paprika (optional): Just a pinch adds a whisper of smokiness that makes people ask what your secret is.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a large baking sheet with parchment paper. This high heat is what transforms the potatoes from soft to shatteringly crisp.
- Boil Until Tender:
- Place the potatoes in a large pot, cover with cold water, add 1 tablespoon of salt, and bring to a boil. Cook for 15 to 20 minutes until they're so tender a fork slides through with zero resistance.
- Steam Dry:
- Drain the potatoes in a colander and let them sit for 2 to 3 minutes. This step evaporates excess moisture so they crisp up instead of steaming in the oven.
- Smash Flat:
- Arrange the potatoes on the baking sheet with space between each one, then gently press down with the bottom of a glass or potato masher until they're about 1.5 cm thick. You want cracks and crevices for the butter to seep into.
- Mix the Garlic Butter:
- In a small bowl, whisk together melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika if you're using it. The smell alone will make you impatient.
- Brush Generously:
- Spoon or brush the garlic butter mixture over each smashed potato, making sure to coat the tops and let it pool in the valleys. Don't be shy here.
- Roast Until Golden:
- Slide the baking sheet into the oven and roast for 20 to 25 minutes, until the edges are deeply golden and crispy. You'll hear them sizzle if you lean in close.
- Garnish and Serve:
- Pull them from the oven, scatter extra parsley over the top, and serve immediately while they're still crackling. They lose their magic if they sit too long.
Save to Pinterest There's a moment right after these come out of the oven when the kitchen smells like a bistro and everyone gravitates toward the counter without being called. Someone always sneaks a piece before they're plated, and I've learned to just accept that tax as part of the process. It's become one of those dishes that turns a regular meal into something people remember.
How to Get the Crispiest Edges
The secret is in the smashing technique and the oven temperature. Press down firmly enough to create lots of jagged edges and thin spots, because those are the parts that turn golden and crackling. A blazing hot oven (220°C or higher) is essential, and if your oven runs cool, bump it up another 10 degrees. I also learned that using a heavy glass or the bottom of a measuring cup gives you more control than a traditional masher, letting you flatten without completely obliterating the potato.
Flavor Variations That Actually Work
I've tossed these with grated Parmesan and lemon zest right after roasting, and the salty, tangy combo made them taste almost like a deconstructed Caesar salad. Swapping parsley for fresh rosemary or thyme gives you a more earthy, woodsy vibe that pairs beautifully with roasted chicken. One night I stirred a spoonful of harissa into the garlic butter and the smoky heat turned them into something I'd serve at a dinner party without a second thought.
Serving Suggestions and What to Pair Them With
These potatoes are sturdy enough to hold their own next to grilled steak or roasted salmon, but they're also gentle enough to sit alongside a simple green salad and call it dinner. I love serving them with a dollop of sour cream or garlicky aioli on the side for dipping. They're especially good at brunch with fried eggs on top, the yolk breaking over the crispy edges and soaking into all those buttery crevices.
- Serve with a crisp white wine or a light lager to cut through the richness.
- Pair with roasted vegetables or a tangy slaw for a balanced plate.
- Leftovers (if you're lucky enough to have any) reheat beautifully in a hot oven for 5 minutes.
Save to Pinterest There's something deeply satisfying about a recipe this simple delivering flavors this bold. Every time I pull these from the oven, I'm reminded that the best dishes don't need to be complicated, they just need to be made with attention and a little bit of butter.
Recipe Questions & Answers
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal due to their tender texture and size, which helps achieve the perfect crispy smash.
- → How do I get the potatoes crispy?
After boiling and draining, smashing the potatoes flat increases surface area. Brushing with garlic butter and roasting at 220°C (425°F) crisps the edges beautifully.
- → Can I prepare the garlic butter mixture ahead?
Yes, mixing the butter, olive oil, garlic, herbs, and spices in advance helps flavors meld and simplifies final assembly before roasting.
- → Are there suggested herb substitutions?
Parsley can be swapped with chives, thyme, or rosemary to add different aromatic notes depending on preference.
- → How to serve for added flavor?
Garnish with extra parsley and consider adding grated Parmesan before roasting or serving alongside sour cream or aioli for richness.