Save to Pinterest I wasn't trying to impress anyone the night I made these—I just had a bag of potatoes that needed using and zero inspiration. Then I remembered watching someone smash boiled potatoes flat on a baking sheet at a potluck years ago, the edges going golden and shatteringly crisp. I tried it with whatever I had: butter, garlic, a handful of parsley. The smell that filled my kitchen twenty minutes later made me forget I'd ever been tired.
The first time I served these at a dinner party, someone asked if I'd deep-fried them. I hadn't, but the crispy golden surface fooled everyone. They disappeared faster than anything else on the table, and I found myself wishing I'd made a double batch. Now I always do.
Ingredients
- Baby Yukon Gold or red potatoes (900 g): Their thin skins and creamy texture make them perfect for smashing—no peeling required, and they crisp beautifully without falling apart.
- Salt (1 tbsp, for boiling): Seasons the potatoes from the inside out, so don't skip it even if you're watching sodium—the water gets drained anyway.
- Unsalted butter (60 g): Melts into the cracks and gives that rich, golden flavor you can't get from oil alone.
- Extra virgin olive oil (2 tbsp): Helps the edges crisp up and adds a subtle fruity note that balances the butter.
- Garlic cloves (4, minced): Fresh garlic is non-negotiable here—it turns sweet and mellow in the oven, infusing every bite.
- Sea salt and black pepper (1 tsp, ½ tsp): Coarse sea salt adds little bursts of flavor, and fresh cracked pepper brings warmth.
- Fresh parsley (1 tbsp, plus extra): Brightens the richness and makes the whole dish feel vibrant and alive.
- Smoked paprika (½ tsp, optional): A little smokiness deepens the flavor without overpowering—it's subtle but makes people ask what your secret is.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a large baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Boil the Potatoes:
- Place potatoes in a large pot, cover with cold water, add the tablespoon of salt, and bring to a boil. Cook for 15–20 minutes until they're so tender a fork slides through with no resistance.
- Drain and Dry:
- Drain the potatoes in a colander and let them sit for 2–3 minutes to steam off excess moisture. This step makes all the difference for crispiness.
- Smash:
- Arrange the potatoes on your baking sheet with space between each one, then gently press down with the bottom of a glass or a masher until they're about 1.5 cm thick. Don't worry if they crack—that's where the crispy bits happen.
- Make the Garlic Butter:
- In a small bowl, whisk together the melted butter, olive oil, minced garlic, sea salt, pepper, parsley, and smoked paprika if you're using it. The smell alone will make you hungry.
- Brush and Coat:
- Spoon or brush the garlic butter mixture generously over each smashed potato, making sure it pools in the cracks. Be generous—this is not the time to hold back.
- Roast Until Golden:
- Slide the tray into the oven and roast for 20–25 minutes, until the edges are deeply golden and crispy. Your kitchen will smell incredible.
- Garnish and Serve:
- Pull them out, scatter a little extra fresh parsley over the top, and serve immediately while they're still crackling hot.
Save to Pinterest There's a moment when you pull these out of the oven and the edges are shimmering with butter, golden and crackling, and you realize you've made something that feels both humble and special. It's the kind of dish that turns a regular Tuesday into something worth remembering.
Variations and Flavor Twists
I've made these with fresh rosemary instead of parsley, and the piney fragrance was perfect alongside roasted chicken. You can also sprinkle grated Parmesan over the top halfway through roasting for a salty, nutty crust. For a little heat, add a pinch of red pepper flakes to the garlic butter—it wakes everything up without overwhelming the dish.
What to Serve Them With
These potatoes are stunning next to anything grilled or roasted—steak, salmon, chicken thighs, even a simple green salad. I've also served them as an appetizer with a bowl of sour cream or garlic aioli for dipping, and they vanish in minutes. They're the kind of side that makes the main dish better just by being there.
Storage and Reheating
If you somehow have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in a hot oven (not the microwave) at 200°C for about 10 minutes to bring back some of that crispiness. They won't be quite as perfect as fresh, but they're still delicious.
- You can boil and smash the potatoes a few hours ahead, then brush with garlic butter and roast right before serving.
- For a vegan version, swap the butter for plant-based butter or more olive oil—it still crisps beautifully.
- If you like extra garlic, toss a few whole cloves onto the baking sheet to roast alongside the potatoes.
Save to Pinterest These potatoes have become one of those recipes I make without thinking, the kind that feels like a small act of care every time. I hope they bring the same crispy, buttery joy to your table.
Common Recipe Questions
- → How do I get the potatoes crispy?
Boil potatoes until tender, steam dry to remove excess moisture, then gently smash and roast in garlic butter for a crispy finish.
- → Can I use different herbs in the butter mixture?
Yes, parsley can be swapped with chives, thyme, or rosemary to vary the flavor profile.
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes hold their shape well and provide a tender interior with a crisp edge.
- → Is smoked paprika necessary?
Smoked paprika is optional but adds a subtle smoky depth; it can be omitted or substituted as preferred.
- → Can I make this dish vegan?
Substitute dairy butter with plant-based alternatives to keep it vegan-friendly without sacrificing flavor.