Crispy Garlic Butter Smash (Printable)

Golden smashed potatoes with garlic butter and fresh herbs, crispy edges and fluffy center.

# Ingredient List:

→ 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
09 - ½ tsp smoked paprika (optional)

# How-To Steps:

01 - Preheat 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, and bring to a boil. Cook for 15–20 minutes until tender when pierced with a fork.
03 - Drain the potatoes and let them steam dry in a colander for 2–3 minutes.
04 - Arrange potatoes on the prepared baking sheet with space between each. Gently flatten each potato to about ½ inch thick using the bottom of a glass or a potato masher.
05 - Whisk melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika (if using) in a small bowl.
06 - Brush or spoon the garlic butter mixture generously over each smashed potato.
07 - Roast potatoes in the oven for 20–25 minutes until edges are golden and crispy.
08 - Remove from oven, sprinkle with additional parsley, and serve immediately.

# Expert Advice:

01 -
  • The contrast between shatteringly crispy edges and pillowy soft centers is something you can't get from regular roasted potatoes.
  • Garlic butter seeps into every crack and dimple, so each bite tastes like you put in way more effort than you actually did.
  • It's one of those rare sides that works for a Tuesday pasta night or a holiday table without changing a thing.
02 -
  • If you pull the potatoes from the boiling water too early, they won't smash properly and you'll end up with dense, under-seasoned chunks instead of crispy flattened coins.
  • Skipping the steam-dry step leaves too much moisture on the surface, which steams the potatoes in the oven instead of crisping them up.
  • Crowding the baking sheet traps steam between the potatoes and turns them soggy, so give each one plenty of breathing room.
03 -
  • Use a pastry brush to get the garlic butter into every crack and corner, it makes a noticeable difference in flavor distribution.
  • If you want them even crispier, flip them halfway through roasting and brush the other side with more garlic butter.
  • Make a double batch and freeze the boiled, smashed (but not yet buttered) potatoes on a tray, then transfer to a bag; you can roast them straight from frozen by adding 5 extra minutes to the oven time.
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