Crispy Garlic Butter Smash (Printer-friendly)

Golden smash potatoes infused with garlic butter and herbs, offering crispy edges and a fluffy center.

# What You'll 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
09 - ½ tsp smoked paprika (optional)

# Directions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Cook for 15 to 20 minutes or until tender and easily pierced with a fork.
03 - Drain the potatoes and let them steam dry in a colander for 2 to 3 minutes.
04 - Arrange potatoes on the prepared baking sheet spaced apart. Gently flatten each potato to about ½ inch thick using the bottom of a glass or potato masher.
05 - Whisk together melted butter, olive oil, minced garlic, sea salt, black pepper, chopped parsley, and smoked paprika if using.
06 - Spoon or brush the garlic butter mixture generously over each smashed potato.
07 - Roast in the oven for 20 to 25 minutes or until golden and crispy at the edges.
08 - Remove from the oven, sprinkle with extra parsley, and serve immediately.

# Expert Advice:

01 -
  • The edges get so crispy they crunch like chips, while the centers stay cloudlike and tender.
  • Garlic butter seeps into every crack and crevice, making each bite ridiculously flavorful.
  • You can prep them ahead and roast right before serving, so theyre always hot and fresh.
  • They pair with practically anything, from grilled steak to scrambled eggs.
02 -
  • Boil the potatoes until theyre very tender, or theyll crack apart when you smash them instead of flattening nicely.
  • Give the potatoes space on the pan so the hot air can circulate and crisp every side.
  • Brush on the garlic butter right before roasting, not after, so the garlic gets sweet and golden instead of raw.
03 -
  • Use a potato masher instead of a glass if you want more control over how flat they get.
  • Add a sprinkle of grated Parmesan right before roasting for a cheesy, golden crust.
  • If your garlic starts to burn, cover the pan loosely with foil for the last few minutes of roasting.
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