Crispy Garlic Butter Smash (Printable Version)

Golden smashed potatoes with garlic butter and herbs, crispy outside and fluffy inside, perfect as a side.

# Ingredient List:

→ 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
09 - ½ tsp smoked paprika (optional)

# How-To Steps:

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 spaced apart on baking sheet and gently flatten each to ½ inch thickness using the bottom of a glass or potato masher.
05 - In a small bowl, whisk together melted butter, olive oil, garlic, sea salt, black pepper, parsley, and smoked paprika if using.
06 - Generously brush or spoon the garlic butter mixture over each smashed potato.
07 - Roast in the oven for 20–25 minutes until golden and crispy at the edges.
08 - Remove from oven, sprinkle with extra parsley, and serve immediately.

# Expert Tips:

01 -
  • The contrast between the crispy, lacey edges and the soft, fluffy center is completely addictive.
  • Garlic butter seeps into every crack and crevice, making each bite rich and aromatic.
  • It looks impressive but requires almost no skill—just a pot, a masher, and a hot oven.
  • You can prep the potatoes ahead and roast them right before serving.
02 -
  • Don't undercook the potatoes during boiling—they need to be very tender or they won't smash properly and will tear instead of flatten.
  • Make sure to leave space between each smashed potato on the tray so the edges crisp up instead of steaming.
  • Use parchment paper, not just a greased pan—it prevents sticking and makes the bottoms crisp evenly.
03 -
  • Use a sturdy glass or measuring cup to smash the potatoes—it gives you better control than a masher and creates more surface area for crisping.
  • Don't rush the roasting time—those last few minutes are when the edges go from golden to gloriously crispy.
  • Taste your garlic butter before brushing it on and adjust the salt or garlic to your preference—every batch of garlic is different.
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