Save I was running late for a potluck when I remembered a half-bag of baby potatoes in the pantry. No time for anything fancy, so I boiled them, smashed them flat with a coffee mug, and drizzled whatever I had—butter, garlic, olive oil. Twenty minutes later, they came out of the oven crackling and golden, and I scraped them onto a plate still too hot to touch. They disappeared faster than anything else on the table, and someone asked if I'd trained at a bistro.
The first time I made these for my sister, she ate four straight off the pan and burned her tongue. She didn't care. She stood there in my kitchen, fanning her mouth, reaching for a fifth. Now every time she visits, she opens the fridge, checks for baby potatoes, and gives me a look. I keep a bag on hand just in case.
Ingredients
- Baby Yukon Gold or red potatoes: Their thin skins crisp beautifully and you dont have to peel them, which means less prep and more potato flavor in every bite.
- Salt for boiling: This is where the seasoning starts, not just at the end. It flavors the potato all the way through, so dont skip it.
- Unsalted butter: Melts into golden pools and carries the garlic everywhere. I use unsalted so I can control the salt level without it getting too salty.
- Extra virgin olive oil: Helps the butter spread thin and prevents burning while boosting that crispy crackle on the edges.
- Garlic cloves: Fresh minced garlic turns sweet and mellow in the oven. I use four because garlic is never the problem.
- Sea salt and black pepper: Flaky sea salt on top right before serving adds little bursts of saltiness that make your taste buds wake up.
- Fresh parsley: Bright, grassy, and it makes the dish look like you care. Chives or thyme work too if thats what you have.
- Smoked paprika: Optional, but it adds a subtle warmth and a tiny hint of campfire that makes people ask what you did differently.
Instructions
- Boil the potatoes until tender:
- Drop them into salted boiling water and let them cook until a fork slides in like butter, about 15 to 20 minutes. Drain them well and let them sit in the colander for a couple minutes so the steam escapes and they dry out a bit.
- Smash them flat:
- Lay the potatoes on your lined baking sheet and press down gently with the bottom of a glass or a masher until they flatten to about half an inch thick. Dont worry if they crack or look messy, thats where the crispy bits happen.
- Make the garlic butter:
- Whisk together melted butter, olive oil, minced garlic, salt, pepper, parsley, and smoked paprika in a small bowl. It should smell like heaven already.
- Coat every potato generously:
- Spoon or brush the garlic butter all over each smashed potato, getting into the cracks and edges. Be generous, this is not the time to hold back.
- Roast until golden and crispy:
- Slide the pan into a hot oven and roast for 20 to 25 minutes until the edges are deep gold and crunchy. Pull them out, sprinkle with extra parsley, and serve them before anyone sees you sneaking one.
Save One winter night I served these alongside roast chicken for friends who claimed they didnt like potatoes. They went quiet, then one of them looked up and said, okay, I was wrong. We polished off the entire pan and I had to make a second batch at midnight because nobody wanted to leave without more.
How to Get Them Extra Crispy
Make sure your oven is fully preheated before the potatoes go in, and spread them out with space between each one so the hot air circulates. If you crowd the pan, they steam instead of roast. For next-level crunch, finish them under the broiler for the last two minutes, but watch closely because they go from perfect to burnt fast.
Flavor Variations That Work
I have tossed these in grated Parmesan and lemon zest right after roasting, and they tasted like something from a trattoria. You can also swap the parsley for rosemary and add a drizzle of balsamic glaze at the end. Once I used everything bagel seasoning instead of herbs and my husband declared it the best decision I had ever made.
Serving and Storing
These are best straight from the oven when the edges are still crackling, but they hold up okay at room temperature for about an hour if you are serving them at a gathering. Leftovers can be stored in the fridge and reheated in a hot oven or air fryer to bring back some of that crispness, though they are never quite the same as fresh.
- Serve them with sour cream, garlic aioli, or even a spicy ketchup for dipping.
- They pair beautifully with roast chicken, grilled steak, or a simple green salad.
- Leftover smash potatoes make an excellent breakfast hash if you chop them up and fry them with eggs.
Save These potatoes have become my go-to whenever I need something that feels special but does not require much from me. They show up golden and crackling, and people think you spent all day in the kitchen when really you just smashed some potatoes and let the oven do the work.
Recipe FAQs
- → What type of potatoes work best for smashing?
Baby Yukon Gold or red potatoes are ideal due to their tender texture and ability to crisp well when roasted.
- → How do I get the potatoes crispy on the outside?
After boiling and draining, gently smashing them to about half an inch thick before roasting helps create crispy edges while keeping the inside fluffy.
- → Can I customize the garlic butter seasoning?
Yes, adding smoked paprika, fresh herbs like parsley, chives, thyme, or rosemary can enhance flavor to your preference.
- → Is it necessary to use parchment paper for roasting?
Parchment paper prevents sticking and helps with easy cleanup, but a well-oiled baking sheet can be an alternative.
- → What are good serving suggestions for these smash potatoes?
Serve with sour cream, aioli, or sprinkle grated Parmesan cheese before roasting for an extra layer of flavor.