Save to Pinterest I was standing in front of my open fridge one Tuesday night, staring at a bag of baby potatoes and wondering what to do with them. I'd seen smashed potatoes all over the internet but never tried making them myself. The idea seemed almost too simple to be that good. But I melted some butter, crushed a few garlic cloves, and gave it a shot—and the moment I pulled that first tray out of the oven, golden and crackling at the edges, I understood what all the fuss was about.
The first time I made these for a family dinner, my brother reached for his third one before he'd even finished his main course. My mom asked if I'd added some kind of secret ingredient, and I just laughed—it was butter, garlic, and a hot oven doing all the work. Since then, these potatoes have become my go-to whenever I need a side dish that actually gets people excited.
Ingredients
- Baby Yukon Gold or red potatoes: Their thin skins crisp up beautifully, and their creamy texture inside is perfect for smashing without falling apart.
- Salt for boiling: Seasoning the water generously is the first step to flavorful potatoes, not just an afterthought.
- Unsalted butter: Melted butter seeps into every craggy edge and adds richness that olive oil alone can't match.
- Extra virgin olive oil: Blending it with butter helps the potatoes crisp up without burning, and adds a subtle fruity note.
- Garlic cloves: Fresh minced garlic becomes sweet and mellow as it roasts, infusing every bite with warmth.
- Sea salt and black pepper: Simple seasonings that let the potato and garlic flavors shine without competing.
- Fresh parsley: A bright, herby finish that cuts through the richness and makes everything taste more alive.
- Smoked paprika: Optional, but it adds a gentle smoky depth that makes people wonder what your secret is.
Instructions
- Preheat and prep:
- Get your oven up to 220°C (425°F) and line a large baking sheet with parchment paper. This keeps cleanup easy and prevents any garlic butter from sticking to the pan.
- Boil the potatoes:
- Put the potatoes in a large pot, cover them with cold water, and add a tablespoon of salt. Bring to a boil and cook for 15 to 20 minutes, until they're so tender a fork slides right through without any resistance.
- Drain and dry:
- Pour the potatoes into a colander and let them sit for a couple of minutes. The steam that escapes carries away extra moisture, which is key for getting them really crispy later.
- Smash them down:
- Spread the potatoes out on your baking sheet with a little space between each one, then gently press down with the bottom of a glass or a potato masher until they're about half an inch thick. Don't worry if some edges crack—that's where the crispy bits happen.
- Make the garlic butter:
- In a small bowl, whisk together the melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika if you're using it. The smell alone will make you hungry.
- Brush generously:
- Spoon or brush that garlic butter all over each smashed potato, making sure to get into the cracks and crevices. Be generous—this is where all the flavor lives.
- Roast until golden:
- Slide the tray into the oven and roast for 20 to 25 minutes, until the edges are deeply golden and crispy. You'll know they're ready when you can hear a faint sizzle and see those beautiful caramelized spots.
- Garnish and serve:
- Pull them out, scatter a little extra parsley on top, and serve them while they're still hot and crackling.
Save to Pinterest There's a moment right after these come out of the oven when everyone gravitates toward the kitchen, drawn by the smell of roasted garlic and butter. I've watched quiet dinners turn lively over a tray of these potatoes, and I've seen picky eaters go back for seconds. They're not just a side dish—they're the thing people remember.
Flavor Variations
Sometimes I swap the parsley for fresh rosemary or thyme, especially in the fall when I want something earthier. A handful of grated Parmesan sprinkled on before roasting adds a salty, nutty crust that's hard to resist. If you like a little heat, a pinch of red pepper flakes in the garlic butter will give you just enough kick without overwhelming the dish.
Serving Suggestions
These potatoes are incredible on their own, but they're even better with a dollop of sour cream, a drizzle of garlic aioli, or a sprinkle of crumbled bacon. I've served them alongside roasted chicken, grilled steak, and even as part of a brunch spread with eggs and greens. They fit into almost any meal and somehow make everything else on the plate taste better.
Storage and Reheating
If you somehow have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, spread them on a baking sheet and pop them back in a hot oven for about 10 minutes—they'll crisp right back up. Microwaving will make them soft and sad, so resist the temptation and use the oven instead.
- You can boil the potatoes a few hours ahead and keep them in the fridge until you're ready to smash and roast.
- For a vegan version, swap the butter for plant-based butter or use all olive oil with a little nutritional yeast for richness.
- If you're feeding a crowd, double the recipe and use two baking sheets—they roast best when they're not crowded.
Save to Pinterest These smashed potatoes have earned a permanent spot in my dinner rotation, and I think they'll do the same for you. Once you taste that crispy, garlicky, buttery perfection, there's no going back.
Recipe Questions & Answers
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal due to their tender texture and ability to crisp well when smashed and roasted.
- → How can I get extra crispy edges?
Roasting at a high temperature (220°C/425°F) and brushing potatoes generously with garlic butter helps develop a golden, crispy crust.
- → Can I add other herbs or spices?
Yes, parsley can be swapped with chives, rosemary, or thyme, and smoked paprika adds a subtle smoky flavor but is optional.
- → What’s the best way to flatten the potatoes evenly?
Use the bottom of a sturdy glass or potato masher to gently press each potato until about 1.5 cm thick without breaking them apart.
- → Is there a dairy-free alternative for the butter?
Plant-based butter or olive oil can replace unsalted butter for a dairy-free option while maintaining rich flavor.