Crispy Smashed Potatoes with Garlic Butter
Crispy smashed potatoes are the perfect blend of golden crunch on the outside and soft, fluffy goodness on the inside. Infused with garlic butter and finished with sea salt and herbs, they’re an irresistible side dish or snack that works with almost anything — steak, chicken, salmon, or just by themselves with a dip. These roasted smashed potatoes are simple to make but feel fancy enough for guests.
🥔 Ingredients:
- 1½ pounds (700g) baby potatoes
- Salt, for boiling
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3–4 garlic cloves, minced
- 1 teaspoon dried thyme or rosemary (optional)
- Freshly ground black pepper, to taste
- Flaky sea salt, for finishing
- Fresh parsley or chives, for garnish
🔪 Instructions:
- Boil potatoes in salted water for about 20 minutes or until fork-tender. Drain and let them cool slightly.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Arrange the potatoes on the sheet and gently smash each one with the bottom of a glass or a potato masher. Aim for about ½-inch thickness.
- In a small bowl, mix the melted butter, olive oil, garlic, and herbs.
- Brush the garlic butter generously over each smashed potato.
- Roast for 25–30 minutes or until the edges are golden brown and crispy.
- Sprinkle with flaky sea salt, black pepper, and chopped herbs before serving.
✅ Tips:
- For extra crispy potatoes, let them dry completely after boiling before roasting.
- Don’t overcrowd the pan — use two trays if needed.
- Want a cheesy version? Sprinkle some Parmesan or cheddar halfway through baking.
These crispy smashed potatoes are simple, rustic, and full of flavor. They’re gluten-free, kid-friendly, and endlessly customizable. Whether you’re making dinner for friends or just craving a snack, this recipe never disappoints.
