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Plate of crispy smashed potatoes with garlic butter, garnished with herbs.

Crispy Smashed Potatoes with Garlic Butter

Crunchy on the outside and fluffy on the inside, these Crispy Smashed Potatoes are finished with a rich garlic butter that makes them irresistible. Perfect as a side dish for any meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound baby potatoes (Yukon gold or red) Smaller potatoes work best for crispiness.
  • 1 tablespoon salt For boiling water and finishing.
  • 2 tablespoons olive oil Helps the edges become golden and crunchy.
  • 4 tablespoons butter For the garlic butter finish.
  • 2 cloves fresh garlic (minced or grated) Fresh is preferred for better flavor.
  • to taste black pepper Add optional chili flakes for a kick.
  • to taste fresh herbs (parsley, chives, or dill) Optional for a pop of freshness.

Method
 

Preparation
  1. Add baby potatoes to a pot, cover with cold water, and salt it. Bring to a boil, then simmer until fork tender, about 15 to 20 minutes.
  2. Drain the potatoes and let them sit in the colander for a few minutes to steam dry.
  3. Place the potatoes on a sheet pan and smash each potato down using the bottom of a glass or a sturdy mug.
Roasting
  1. Drizzle smashed potatoes with olive oil and sprinkle with salt and pepper, ensuring oil gets into the cracks.
  2. Roast in a preheated oven at 425°F (220°C) for 25 to 35 minutes until deeply golden and crispy.
Garlic Butter Finish
  1. Meanwhile, melt butter in a small pan over low heat, then add minced garlic and cook for 30 to 60 seconds until fragrant but not browned.
  2. Spoon or brush the garlic butter over the hot crispy potatoes right when they come out of the oven.

Notes

Let potatoes dry after boiling for best crispiness. Use a hot oven and avoid overcrowding the pan. Flatter smashed potatoes will yield more crunch. Optionally, dust lightly with flour or cornstarch before oiling for extra crunch.