Save I used to think roasted potatoes were just boring filler until a neighbor brought these to a backyard cookout. They were shatteringly crisp, soaked in garlicky butter, and gone before the burgers even hit the grill. I asked for the recipe on the spot. She laughed and said it was just smashing boiled potatoes and cranking up the heat, but something about that simplicity stuck with me.
The first time I made these for my family, my brother ate six in a row without saying a word. When I asked if he liked them, he just nodded and reached for another. That quiet approval meant more than any compliment. Now theyre the side dish I make when I want people to feel at home.
Ingredients
- Baby Yukon Gold or red potatoes: Their thin skins crisp beautifully and the flesh stays buttery, so theres no need to peel them.
- Salt for boiling: This seasons the potatoes from the inside out, which makes a bigger difference than you'd think.
- Unsalted butter: Melted butter clings to every craggy surface and browns in the oven for nutty richness.
- Extra virgin olive oil: Mixing it with butter raises the smoke point and adds a fruity depth.
- Garlic cloves: Fresh minced garlic turns golden and fragrant as it roasts, infusing every bite.
- Sea salt and black pepper: Coarse salt adds little bursts of flavor, and freshly cracked pepper has more punch.
- Fresh parsley: Bright and grassy, it cuts through the richness and makes the dish look alive.
- Smoked paprika: Optional, but it adds a subtle smokiness that makes people ask what your secret is.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Boil the Potatoes:
- Cover the potatoes with cold salted water and bring to a boil, then cook until a fork slides through with no resistance, about 15 to 20 minutes. Undercooking them means they wont smash properly.
- Steam Dry:
- Drain the potatoes and let them sit in the colander for a few minutes. The steam escaping helps them crisp up later instead of turning soggy.
- Smash Gently:
- Place each potato on the baking sheet and press down with a glass or masher until its about half an inch thick. You want cracks and rough edges, thats where the crunch happens.
- Make the Garlic Butter:
- Whisk together melted butter, olive oil, minced garlic, salt, pepper, parsley, and smoked paprika if youre using it. The smell alone will make you hungry.
- Coat Generously:
- Spoon or brush the garlic butter over every smashed potato, making sure it pools in the crevices. Dont be shy, this is where the flavor lives.
- Roast Until Golden:
- Slide the pan into the oven and roast for 20 to 25 minutes, until the edges are deeply browned and crispy. Watch them closely near the end so they dont burn.
- Garnish and Serve:
- Pull them out, scatter fresh parsley on top, and serve while theyre still crackling hot. They lose their magic as they cool.
Save One winter evening, I served these alongside roast chicken and watched my partner scrape every last garlicky bit off the parchment paper. He looked up and said, These are dangerous. I knew exactly what he meant. Theyre the kind of thing you keep eating even when youre full, just because theyre there.
How to Get Them Extra Crispy
The secret is in the steam drying and the smashing. When you drain the potatoes and let them sit, moisture evaporates from the surface. Then when you smash them, you create more surface area for the oven to work on. The butter and oil mixture helps conduct heat and brown the starches, so dont skimp on it. If you want them even crunchier, flip them halfway through roasting and brush the other side with more butter.
What to Serve Them With
These potatoes are absurdly versatile. Ive served them next to grilled salmon, pork chops, and even breakfast eggs. They soak up pan sauces beautifully, so if youve got drippings or gravy, spoon it right over. Theyre also incredible with a dollop of sour cream or garlic aioli on the side for dipping. One friend even crumbled bacon over hers and called it a meal.
Make-Ahead and Storage Tips
You can boil and smash the potatoes a few hours ahead, then cover and refrigerate them until youre ready to roast. Just bring them to room temperature before you add the garlic butter and slide them into the oven. Leftovers can be stored in the fridge for up to two days, but theyll lose their crispness. Reheat them in a hot oven or air fryer to bring back some of that crunch.
- Let them cool completely before storing so condensation doesnt make them soggy.
- Reheat at 200°C (400°F) for about 10 minutes to restore the crispy edges.
- Dont microwave them unless you want sad, rubbery potatoes.
Save These potatoes have become my go-to whenever I want to turn a simple dinner into something people remember. Theyre proof that you dont need fancy ingredients or complicated techniques to make something truly delicious.
Recipe FAQs
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal for their size and texture, providing a tender inside and crisp edges when smashed and roasted.
- → How do I achieve crispy edges?
Roasting at 220°C (425°F) after smashing the potatoes allows the butter and herbs to crisp up the surface beautifully.
- → Can I customize the seasoning?
Yes, smoked paprika is optional and herbs like chives, thyme, or rosemary can replace parsley for varied flavors.
- → What’s the purpose of smashing the potatoes?
Smashing increases surface area, allowing more of the garlic butter mixture to coat each piece, resulting in crispier edges.
- → Are there recommendations for serving?
Serve warm, garnished with extra parsley, and consider adding grated Parmesan or a side of sour cream or aioli for extra richness.