Crispy Garlic Butter Smash (Printable)

Golden smash potatoes roasted with garlic butter and fresh herbs for a crispy, flavorful side dish.

# 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 (plus extra for garnish)
09 - ½ tsp smoked paprika (optional)

# Directions:

01 - Set oven temperature 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 salt, and bring to a boil. Cook for 15–20 minutes until tender and easily pierced with a fork.
03 - Drain the potatoes and allow them to steam dry in the colander for 2–3 minutes.
04 - Arrange potatoes spaced evenly on the prepared baking sheet. Gently flatten each to approximately ½ inch thick using the bottom of a glass or potato masher.
05 - Whisk together melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika if using in a small bowl.
06 - Generously spoon or brush the garlic butter mixture over each smashed potato.
07 - Roast in the preheated oven for 20–25 minutes until edges are golden and crisp.
08 - Remove from oven, sprinkle with additional parsley, and serve immediately.

# Expert Tips:

01 -
  • The crispy edges are so addictive you might eat half the batch before they even make it to the table.
  • You only need a handful of ingredients you probably already have in your kitchen.
  • They look impressively fancy but require almost no skill to pull off perfectly.
  • Leftovers reheat beautifully in a hot skillet the next morning.
02 -
  • If you skip the drying step after boiling, the potatoes will steam instead of crisp and you'll end up disappointed.
  • Don't overlap the potatoes on the pan or they'll get soggy where they touch, give them space to breathe.
  • Using cold water to start the boil ensures the potatoes cook evenly all the way through instead of turning mushy on the outside.
03 -
  • Use a flat-bottomed glass to smash them evenly, it gives you more control and better edges than a masher.
  • If your oven runs hot, check them at 18 minutes so the garlic doesn't burn and turn bitter.
  • For maximum crunch, flip them halfway through roasting and brush the other side with more garlic butter.
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