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Crispy smashed potatoes on a baking sheet, golden brown crispy edges, garlic herb butter melting on top, fresh rosemary and parmesan, rustic kitchen setting
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
Cook Time 45 minutes
Total Time 55 minutes
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.