Crispy Smashed Potatoes with Garlic Butter
If you love the fluffy interior of a baked potato and the shatteringly crisp exterior of a french fry, you are going to fall head over heels for these Crispy Smashed Potatoes. They are, without a doubt, the greatest potato side dish you will ever make.
Smashing the potatoes exposes maximum surface area to the hot baking sheet and the garlic-herb butter. As they roast at a high temperature, those craggy edges turn golden and crunchy, while the centers remain buttery and soft. They are wildly addictive!
Why You’ll Love This Recipe
- Texture Heaven: The contrast between the crunchy edges and creamy center is unbeatable.
- Versatile: Serve them as a side dish with steak or chicken, or load them up with sour cream and bacon as a fantastic appetizer!
- Infused with Flavor: Boiling the potatoes in salted water first seasons them from the inside out, while the garlic butter handles the exterior.
Key Ingredients & Substitutions
- Baby Potatoes: Yukon Gold or baby red potatoes work best. You want small potatoes (about 1.5 to 2 inches in diameter) so they smash easily into bite-sized pieces.
- Butter + Olive Oil: We use a combination! Butter provides incredible flavor, while olive oil helps prevent the butter from burning at high heat and ensures maximum crispiness.
- Fresh Herbs: Rosemary and thyme are classic pairings for potatoes. Substitution: Dried herbs work in a pinch, but use half the amount.
How to Make Crispy Smashed Potatoes
This is a two-step cooking process, but it is incredibly easy. First, you boil the potatoes until they are completely tender—a fork should slide in with zero resistance. Once drained, give them a few minutes to let the steam evaporate (dry potatoes = crispy potatoes!). Then comes the fun part: smashing! Use the bottom of a heavy glass to press them down. Don’t worry if they break apart a little bit; those ragged edges are exactly what get crispy in the oven! Brush them generously with the garlic-herb butter and blast them in a hot oven until golden.
Pro Tips for the Best Results
- Let them steam dry: Do not skip letting the boiled potatoes sit in the colander for 5 minutes. If they are waterlogged when they go in the oven, they will steam instead of crisping.
- Don’t skimp on oil: The baking sheet needs to be well-oiled to crisp the bottoms of the potatoes and prevent sticking.
- Smash gently: If you press too hard, the potato will disintegrate into mush. Press just enough to flatten it to about half an inch thick.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Do NOT microwave them if you want them crispy! Reheat them in a 400°F oven for 10 minutes, or pop them in the air fryer for 3-5 minutes to restore their crunch.
Ingredients
Method
- Place the baby potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- Preheat your oven to 425°F (220°C). Generously oil a large baking sheet.
- Drain the potatoes and let them sit in the colander for 5 minutes to allow excess steam to evaporate.
- Transfer the potatoes to the oiled baking sheet. Use the bottom of a heavy glass, a mug, or a potato masher to press down gently on each potato, smashing it flat (about 1/2 inch thick).
- In a small bowl, whisk together the melted butter, olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Brush or spoon the garlic butter mixture generously over each smashed potato.
- Roast in the preheated oven for 20-25 minutes, until the edges are deep golden brown and exceptionally crispy.
- If using, sprinkle parmesan cheese over the potatoes during the last 5 minutes of baking.
- Serve immediately for maximum crispiness!
