Save I was halfway through a dinner party when I realized I'd forgotten to plan a side dish. The potatoes were already boiling for something else entirely, but I had garlic, butter, and a hunch. What came out of the oven that night turned into the recipe I now make more than any other. Everyone scraped their plates clean, and one friend actually asked if I'd been hiding my cooking skills all along.
The first time I brought these to a potluck, someone accused me of ordering them from a restaurant. I watched three people go back for seconds before the main course was even served. One of them scribbled the recipe on a napkin while still chewing. That's when I knew this wasn't just another potato recipe.
Ingredients
- Baby Yukon Gold or red potatoes: Their thin skins crisp up beautifully, and the creamy texture inside is exactly what you want when you smash them flat.
- Salt for boiling: This is your only chance to season the inside of the potato, so don't skimp on it or the centers will taste flat.
- Unsalted butter: Melted and mixed with olive oil, it creates a rich base that doesn't burn as easily as butter alone.
- Extra virgin olive oil: Adds a fruity depth and helps the edges get shatteringly crisp in the high heat.
- Garlic cloves: Fresh minced garlic becomes sweet and mellow as it roasts into the crevices of each smashed potato.
- Sea salt and black pepper: I use flaky sea salt on top for little bursts of seasoning in every bite.
- Fresh parsley: Brightens everything up and makes the whole dish smell like someone who knows what they're doing made it.
- Smoked paprika: Optional, but it adds a subtle warmth and a gorgeous color that makes people curious.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents any sticking later.
- Boil the Potatoes:
- Put the potatoes in a large pot, cover them with cold water, and add a tablespoon of salt. Boil for 15 to 20 minutes until they're so tender a fork slides through like butter.
- Dry Them Out:
- Drain the potatoes and let them sit in the colander for a few minutes. The steam escaping helps them crisp up better in the oven.
- Smash with Confidence:
- Spread the potatoes on your baking sheet and gently press each one down with a glass or masher until they're about half an inch thick. Don't worry if they crack or look messy, that's where the crispy bits happen.
- Make the Garlic Butter:
- Whisk together the melted butter, olive oil, minced garlic, sea salt, pepper, parsley, and smoked paprika in a small bowl. The smell alone will make you impatient.
- Coat Generously:
- Brush or spoon the garlic butter all over each smashed potato, making sure it pools in the cracks. This is not the time to be stingy.
- Roast Until Golden:
- Slide the baking sheet into the oven and roast for 20 to 25 minutes. You'll know they're ready when the edges are deep golden and crispy enough to hear when you tap them with a fork.
- Finish and Serve:
- Pull them out, scatter fresh parsley over the top, and serve them while they're still crackling hot. They won't last long.
Save There's a moment right when these come out of the oven when the kitchen smells like a holiday, even if it's just a Tuesday. My partner once said these potatoes were the reason he didn't mind doing the dishes. I think that might be the highest compliment I've ever received.
Variations You Can Try
I've tossed grated Parmesan over them before roasting, and the cheese melts into the garlic butter to form a salty, crispy crust. You can also swap the parsley for fresh rosemary or thyme if you want something more earthy. Once I used chives and sour cream on the side, and it tasted like the best loaded baked potato I never had to stuff.
Serving Suggestions
These are perfect next to roasted chicken, grilled steak, or honestly just a simple green salad. I've served them at brunch with eggs, and they disappeared faster than the bacon. A little dish of aioli or garlic mayo on the side turns them into an appetizer people will fight over.
Storage and Reheating
If you somehow have leftovers, store them in an airtight container in the fridge for up to three days. Reheat them in a hot skillet with a little butter or oil until they crisp up again, the microwave will make them sad and soggy.
- You can also freeze them after smashing but before roasting, then bake straight from frozen when you need them.
- They're excellent cold in a lunch bowl with greens and a tangy dressing.
- Don't try to make them ahead and keep them warm, they lose their magic when they sit too long.
Save These potatoes have earned a permanent spot in my weekly rotation, and I hope they do the same for you. There's something deeply satisfying about smashing things and ending up with something this delicious.
Recipe FAQs
- → What type of potatoes work best for smashing?
Baby Yukon Gold or red potatoes hold their shape well and create a creamy interior with a crispy outside when smashed and roasted.
- → How do I achieve maximum crispiness on smash potatoes?
Boil potatoes until tender, steam dry before smashing, then generously coat with garlic butter and roast at high heat to develop a golden, crispy crust.
- → Can I use herbs other than parsley in the garlic butter?
Yes, fresh thyme, rosemary, or chives work wonderfully to add varied aromatic notes to the garlic butter blend.
- → Is smoked paprika necessary, and what does it add?
Smoked paprika is optional but adds a subtle smoky depth and vibrant color enhancing the overall flavor profile.
- → How can I make this dish vegan-friendly?
Substitute the unsalted butter with a plant-based alternative while keeping the olive oil and garlic mixture for rich flavor.
- → What serving suggestions complement these golden smash potatoes?
They pair well with sour cream, aioli, or a sprinkle of grated Parmesan to elevate taste and richness.