Crispy Smashed Potatoes are the ultimate side dish that delivers both a crunchy exterior and a fluffy interior. These little gems are boiled until tender, smashed, and then roasted at high heat until golden and crackly.
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Tossed with a fragrant garlic herb butter, they're irresistible straight from the oven. Perfect for weeknight dinners, holiday feasts, or anytime you crave that perfect potato texture.
This recipe is straightforward and uses simple ingredients, yet the results are anything but ordinary. Get ready to make your new favorite potato dish!
Why You'll Love This Recipe
About the Ingredients
2 pounds (900g) baby yellow potatoes
Look for uniform size for even cooking. Substitution: baby red potatoes work just as well.
3 tablespoons (45ml) olive oil
Use a good quality extra-virgin olive oil for flavor. Substitution: melted butter or avocado oil.
4 tablespoons (56g) unsalted butter
Salted butter is fine; just reduce added salt. Substitution: vegan butter for dairy-free.
4 cloves garlic, minced
Fresh garlic is best. Substitution: 1 teaspoon garlic powder if in a pinch.
1 tablespoon (15ml) fresh lemon juice
Adds brightness. Substitution: white wine vinegar or omit.
1 teaspoon (5g) kosher salt, plus more for boiling
Kosher salt dissolves well. Substitution: sea salt, reduce if using table salt.
1/2 teaspoon (2g) black pepper
Freshly ground is best. Adjust to taste.
2 tablespoons (8g) fresh parsley, chopped
For garnish. Substitution: chives or dill.
Optional: 1/4 cup (25g) grated Parmesan cheese
Adds a salty, nutty flavor. Omit for dairy-free.
Tips & Tricks
- Don't skip boiling the potatoes – it ensures they are tender inside before roasting.
- Be gentle when smashing – you want to flatten them but keep them intact.
- Pat the potatoes dry after boiling to help them crisp up better.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Boil the Potatoes
Place potatoes in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and let cool slightly.
3. Smash the Potatoes
Place potatoes on the prepared baking sheet. Using a potato masher or flat-bottomed glass, gently press each potato until flattened to about 1/2 inch (1.25 cm) thick.
4. Coat with Oil
Drizzle olive oil over the potatoes and sprinkle with salt and pepper. Gently toss to coat every surface.
5. Roast the Potatoes
Roast in the preheated oven for 25-30 minutes, until golden brown and crispy on the edges. For extra crispiness, flip halfway through.
6. Make Garlic Butter
While potatoes roast, melt butter in a small saucepan over medium heat. Add garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in lemon juice.
7. Finish and Serve
Brush or drizzle the garlic butter over the hot potatoes. Sprinkle with parsley and optional Parmesan. Serve immediately.
Delicious Variations
Spicy Smashed Potatoes
Add 1/2 teaspoon red pepper flakes to the butter for a kick.
Cheesy Smashed Potatoes
Top with shredded cheddar or mozzarella in the last 5 minutes of roasting.
Herb Lover's
Swap parsley for a mix of rosemary, thyme, and chives.
How to Store Crispy Smashed Potatoes with Garlic Herb Butter
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating
Reheat in a 400°F (200°C) oven for 5-7 minutes to restore crispiness.
Frequently Asked Questions
Q: Can I use regular large potatoes?
Yes, but cut them into 2-inch chunks and adjust boiling time. Smashing will still work, but they may be less uniform.
Q: Why are my smashed potatoes not crispy?
The most common reason is overcrowding the baking sheet, which traps steam. Make sure to leave space between potatoes and use a high oven temperature.
Q: Can I make these ahead of time?
Yes, you can boil and smash the potatoes up to a day ahead, then refrigerate them. When ready to serve, coat with oil and roast as directed, adding a few extra minutes.
Q: What main dishes go well with smashed potatoes?
They pair beautifully with roasted chicken, steak, grilled fish, or a hearty vegetarian main like lentil loaf.
Q: Can I use sweet potatoes instead?
Absolutely! Sweet potatoes will work, but they may need slightly less roasting time and will have a sweeter flavor.
If you loved these crispy smashed potatoes, share this recipe with friends and family! Don't forget to tag me when you try them – I'd love to see your creations. Happy cooking!
Crispy Smashed Potatoes with Garlic Herb Butter
Crispy smashed potatoes with golden edges and garlic herb butter – an easy, crowd-pleasing side dish ready in 50 minutes.
🧂 Ingredients
- 2 pounds (900g) baby yellow potatoes
- 3 tablespoons (45ml) olive oil
- 4 tablespoons (56g) unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon (15ml) fresh lemon juice
- 1 teaspoon (5g) kosher salt, plus more for boiling
- 1/2 teaspoon (2g) black pepper
- 2 tablespoons (8g) fresh parsley, chopped
- Optional: 1/4 cup (25g) grated Parmesan cheese
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- 2Boil the Potatoes — Place potatoes in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and let cool slightly.
- 3Smash the Potatoes — Place potatoes on the prepared baking sheet. Using a potato masher or flat-bottomed glass, gently press each potato until flattened to about 1/2 inch (1.25 cm) thick.
- 4Coat with Oil — Drizzle olive oil over the potatoes and sprinkle with salt and pepper. Gently toss to coat every surface.
- 5Roast the Potatoes — Roast in the preheated oven for 25-30 minutes, until golden brown and crispy on the edges. For extra crispiness, flip halfway through.
- 6Make Garlic Butter — While potatoes roast, melt butter in a small saucepan over medium heat. Add garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in lemon juice.
- 7Finish and Serve — Brush or drizzle the garlic butter over the hot potatoes. Sprinkle with parsley and optional Parmesan. Serve immediately.
