Crispy Garlic Butter Smash (Printable)

Golden, crispy outside and fluffy inside potatoes infused with garlic butter and fresh herbs for an irresistible side.

# What you 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
09 - ½ tsp smoked paprika (optional)

# How to make it:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place 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 very 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 on the baking sheet spaced apart. Gently flatten each potato to about ½ inch thick using the bottom of a glass or a potato masher.
05 - In a small bowl, whisk together melted butter, olive oil, minced garlic, sea salt, black pepper, chopped parsley, and smoked paprika if using.
06 - Spoon or brush 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.

# Helpful Hints:

01 -
  • The contrast between shatteringly crisp edges and pillowy centers makes every bite exciting.
  • Garlic butter seeps into every crevice, so theres flavor in every forkful.
  • Theyre simple enough for a Tuesday but impressive enough to serve at a dinner party.
  • You can prep them ahead and roast right before serving without losing that crunch.
02 -
  • If your potatoes arent tender enough before smashing, theyll tear instead of flattening, and the texture will be uneven.
  • Dont crowd the pan, or the steam will soften the edges instead of crisping them.
  • Brush the garlic butter on just before roasting, not while the potatoes are boiling, or it will slide off.
03 -
  • Use a potato masher instead of a glass if you want more control over the thickness.
  • Let the potatoes cool for just a minute after boiling, theyll smash more evenly when theyre not piping hot.
  • Double the garlic butter and save half for drizzling over the potatoes right before serving.
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