Crispy Garlic Butter Smash Potatoes (Printable)

Golden smash potatoes infused with garlic butter and herbs, crispy outside and tender inside.

# 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 and line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, bring to a boil, and cook for 15–20 minutes until tender.
03 - Drain potatoes and let them steam dry in a colander for 2–3 minutes.
04 - Arrange potatoes on the baking sheet leaving space, gently flatten each to about ½ inch thickness using a glass or potato masher.
05 - Combine melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika in a small bowl and whisk together.
06 - Brush or spoon the garlic butter mixture generously over each smashed potato.
07 - Roast in preheated oven for 20–25 minutes until edges are golden and crispy.
08 - Remove from oven, sprinkle with additional parsley, and serve immediately.

# Helpful Tips:

01 -
  • The edges turn shatteringly crisp while the centers stay cloud-soft and buttery.
  • You only need one pot, one pan, and about ten minutes of actual effort.
  • Garlic butter seeps into every crack and crevices, making each bite taste like you fussed way more than you did.
02 -
  • If you skip drying the potatoes after boiling, they steam instead of crisp and you lose that crackly texture.
  • Dont smash them too thin or they fall apart. Half an inch thick gives you the perfect balance of crisp and fluffy.
  • Use parchment paper or they might stick and tear when you try to lift them off the pan.
03 -
  • Let the potatoes cool for just a minute after boiling so they hold together better when you smash them.
  • Use a pastry brush to really work the garlic butter into all the nooks and crannies for maximum flavor.
  • If you want them even richer, add a tablespoon of grated Parmesan to the garlic butter before brushing.
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