Crispy Smashed Potatoes with Garlic Herb Butter

These smashed potatoes are the side dish that steals the show every single time. They start as humble baby potatoes, get boiled until tender, then smashed flat and roasted until the edges get shatteringly crispy and golden. A generous brush of garlic herb butter while they’re still hot from the oven takes them over the top.

I first had smashed potatoes at a restaurant years ago and couldn’t believe how good they were — way better than regular roasted potatoes. The smashing creates all this extra surface area that gets crispy in the oven, while the insides stay creamy and fluffy. They’re like the love child of a baked potato and a french fry.

Sarah Mitchell

Crispy Smashed Potatoes with Garlic Herb Butter

These smashed potatoes are the side dish that steals the show every single time. They start as humble baby potatoes, get boiled until tender, then smashed flat and roasted until the edges get shatteringly crispy and golden.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 pounds baby potatoes (Yukon Gold or red)
• 3 tablespoons olive oil
• 3 tablespoons butter, melted
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1/4 cup grated Parmesan cheese
• Flaky sea salt
• Black pepper
• Fresh chives for garnish

Method

 

1. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain well.
2. Preheat your oven to 450°F (230°C). Brush a large baking sheet with olive oil.
3. Arrange the boiled potatoes on the baking sheet, spacing them apart. Using the bottom of a glass or a fork, press each potato until flattened to about 1/2 inch thick.
4. Drizzle generously with olive oil and season with salt and pepper.
5. Roast for 25-30 minutes until the edges are deeply golden and crispy.
6. While the potatoes roast, melt the butter and mix in the minced garlic, rosemary, and thyme.
7. Remove the potatoes from the oven and immediately brush with the garlic herb butter.
8. Sprinkle with Parmesan cheese and flaky sea salt. Garnish with fresh chives.
9. Serve immediately.

Notes

The potatoes need to be very dry after boiling — excess moisture prevents crispiness. A hot oven (450°F) is essential for getting those crispy edges. Don't crowd the pan — every potato needs space around it or they'll steam instead of roast. These don't reheat well, so eat them fresh.