Crispy Garlic Butter Potatoes (Printable)

Golden smashed potatoes with garlic butter glaze and fresh herbs, crispy edges and tender centers.

# What You Need:

→ 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)

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold water and add 1 tbsp salt. Bring to a boil and cook for 15–20 minutes until very tender and easily pierced.
03 - Drain potatoes and let them steam dry in a colander for 2–3 minutes.
04 - Arrange potatoes on the baking sheet spaced apart. Flatten each potato with the bottom of a glass or potato masher to about ½ inch thick.
05 - In a small bowl, whisk together melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika if using.
06 - Generously brush or spoon the garlic butter mixture over each smashed potato.
07 - Roast in the oven for 20–25 minutes until golden and crispy at the edges.
08 - Remove from oven, sprinkle with extra parsley, and serve immediately.

# Expert Hints:

01 -
  • The contrast between the crispy, caramelized edges and the soft, fluffy center is pure magic.
  • It takes just a handful of pantry staples and turns them into something that feels fancy enough for company.
  • You can prep them ahead and roast them right before serving, so they're perfect for busy weeknights or holiday dinners.
02 -
  • Don't skip the step of letting the potatoes steam dry after boiling—wet potatoes will steam instead of crisp, and you'll miss out on that golden crust.
  • Use a light hand when smashing; if you press too hard, they'll fall apart completely and won't hold their shape in the oven.
  • Make sure your oven is fully preheated before the potatoes go in, or they'll absorb the butter instead of crisping up.
03 -
  • Use a pastry brush to really work the garlic butter into all the nooks and crannies for maximum flavor in every bite.
  • If your potatoes vary in size, pull the smaller ones out of the boiling water a minute or two early so they don't overcook and fall apart when you smash them.
  • For an extra crispy finish, switch your oven to broil for the last two minutes—but watch them closely so they don't burn.
Go Back