Save I was standing at the stove one weeknight, staring at a bag of baby potatoes and wondering how to make them exciting. Boiled felt boring, mashed took too long, and then I remembered watching someone press down warm potatoes with the bottom of a glass until they crackled under butter in a hot oven. The edges crisped up like little golden lace, and the insides stayed cloud-soft. I've been making them this way ever since.
The first time I brought these to a potluck, someone asked if I'd fried them. I laughed and said no, just a hot oven and a little patience. By the end of the night, the pan was scraped clean, and three people had texted me for the recipe. That's when I knew this wasn't just another side dish.
Ingredients
- Baby Yukon Gold or red potatoes: Their thin skins crisp beautifully, and the flesh stays creamy without turning gummy. I prefer Yukon Golds for their buttery flavor, but reds work just as well.
- Salt for boiling: This seasons the potatoes from the inside out, so don't skip it. The water should taste like the sea.
- Unsalted butter: Melted butter clings to every smashed surface and turns golden in the oven. I use unsalted so I can control the seasoning.
- Extra virgin olive oil: Mixed with butter, it helps the potatoes crisp without burning. The fruity note adds depth.
- Garlic cloves, minced: Fresh garlic becomes sweet and mellow as it roasts. I mince mine finely so it doesn't scorch.
- Sea salt and black pepper: Flaky sea salt gives little bursts of flavor, and freshly cracked pepper adds gentle heat.
- Fresh parsley: Chopped parsley brightens the richness and makes the dish look alive. I always save a handful for the final sprinkle.
- Smoked paprika: Optional, but it adds a whisper of smokiness that makes people wonder what your secret is.
Instructions
- Preheat and prep:
- Set your oven to 220 degrees Celsius and line a baking sheet with parchment. This keeps the potatoes from sticking and makes cleanup a breeze.
- Boil until tender:
- Cover the potatoes with cold salted water and bring to a boil, then simmer for 15 to 20 minutes. They should yield easily to a fork, almost falling apart.
- Drain and steam dry:
- Let them sit in the colander for a few minutes so the steam escapes. Drier potatoes crisp better.
- Smash gently:
- Place each potato on the baking sheet and press down with a glass or masher until it's about half an inch thick. Don't worry if they crack, those rough edges will turn golden and crunchy.
- Mix the garlic butter:
- Whisk together melted butter, olive oil, garlic, salt, pepper, parsley, and paprika in a small bowl. The smell alone will make you hungry.
- Brush generously:
- Spoon or brush the garlic butter over every smashed potato, making sure it pools in the cracks. This is where the magic happens.
- Roast until golden:
- Slide the pan into the oven and roast for 20 to 25 minutes. The edges should look lacy and crisp, and the tops should glisten.
- Garnish and serve:
- Pull them out, scatter fresh parsley on top, and serve immediately while theyre still crackling. They lose their crunch as they cool.
Save One Sunday, I made these for my mom, who usually prefers plain roasted vegetables. She ate four in a row, then looked up and said, I didnt know potatoes could taste like this. That's the moment I realized how much a little technique and good butter can change something so simple.
How to Get the Crispiest Edges
The secret is in the smash. Press down firmly enough that the edges splay out and crack, creating lots of surface area. Those jagged bits are what turn into crispy, golden lacework in the oven. I also make sure my oven is fully preheated and the butter mixture is warm, so it starts sizzling the moment it hits the heat. If you want even more crunch, broil them for the last two minutes, but watch closely so they don't burn.
Flavor Variations I Love
Sometimes I swap the parsley for fresh rosemary or thyme, especially in the fall. A handful of grated Parmesan stirred into the garlic butter makes them taste almost like crispy potato chips. For a spicy kick, I add a pinch of red pepper flakes or a drizzle of hot honey right before serving. Once, I tossed them with lemon zest and it was like sunshine on a plate.
Serving Suggestions and Leftovers
These are perfect alongside grilled chicken, roasted salmon, or a simple green salad. I've also served them as appetizers with sour cream or garlic aioli for dipping, and they disappear in minutes. If you have leftovers, reheat them in a hot skillet with a little butter to bring back the crisp. Microwaving will make them soggy, so resist the urge.
- Try them with a dollop of creme fraiche and chives for a fancy touch.
- Pair with steak or pork chops for a hearty dinner.
- Serve alongside eggs for a weekend brunch that feels indulgent.
Save Every time I pull these out of the oven, I feel like Ive pulled off something special, even though theyre almost effortless. I hope they become your go to side too.