Pin It I stumbled onto smash potatoes during a weeknight rush when I was too tired to peel anything. I boiled baby potatoes, smashed them flat with the bottom of a mug, and drizzled whatever I had on hand—butter, garlic, salt. Twenty minutes later, the edges were shatteringly crisp and the centers stayed cloud-soft. I've never gone back to regular roasted potatoes since.
The first time I made these for a dinner party, I watched three people go back for seconds before the main course even arrived. One friend scraped the garlic bits off the pan with her finger when she thought no one was looking. That's when I knew this recipe was a keeper.
Ingredients
- Baby Yukon Gold or red potatoes (900 g): Their thin skins crisp beautifully and you never have to peel them, which is half the reason I love this recipe.
- Salt for boiling (1 tbsp): Seasons the potatoes from the inside out, something you can't fix later, so don't skip it.
- Unsalted butter (60 g): Melts into every smashed crevice and gives that rich, golden flavor that olive oil alone just can't match.
- Extra virgin olive oil (2 tbsp): Helps the butter withstand high heat without burning and adds a fruity depth.
- Garlic cloves (4, minced): Fresh garlic turns sweet and mellow in the oven, avoid the jarred stuff here if you can.
- Sea salt (1 tsp): A flaky finishing salt would be even better, it clings to the crispy bits like tiny flavor crystals.
- Black pepper (½ tsp, freshly ground): Pre-ground pepper tastes like dust compared to the sharp bite of freshly cracked.
- Fresh parsley (1 tbsp, chopped): Adds a pop of color and a hint of brightness that balances all the richness.
- Smoked paprika (½ tsp, optional): I started adding this after a camping trip, it gives a subtle smokiness that makes people ask what your secret is.
Instructions
- Preheat and prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup almost nonexistent.
- Boil the potatoes:
- Drop the potatoes into a pot of cold salted water, bring to a boil, and cook for 15 to 20 minutes until they're so tender a fork slides through like butter. Don't rush this, undercooked potatoes won't smash properly.
- Drain and steam dry:
- Pour the potatoes into a colander and let them sit for 2 to 3 minutes so the steam evaporates. Wet potatoes won't crisp up, they'll just steam in the oven.
- Smash them flat:
- Arrange the potatoes on your baking sheet with space between each, then press down with the bottom of a glass or masher until they're about 1.5 cm thick. The edges will crack and spread out, that's exactly what you want.
- Make the garlic butter:
- Whisk together melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika in a small bowl. The smell alone will make you impatient.
- Coat generously:
- Spoon or brush the garlic butter over each smashed potato, making sure it pools in all the little craters. Don't be shy, this is where all the flavor lives.
- Roast until golden:
- Slide the tray into the oven and roast for 20 to 25 minutes until the edges are deeply golden and crispy. Your kitchen will smell like a bistro.
- Garnish and serve:
- Pull them out, scatter extra parsley on top, and serve immediately while they're still crackling. They lose their magic as they cool.
Pin It I once served these alongside roast chicken at a family gathering, and my uncle, who never compliments anything, looked up mid-bite and said they were better than the main. I pretended to be offended, but secretly I agreed.
What to Serve Them With
These potatoes pair beautifully with anything from grilled steak to baked salmon, or even just a fried egg for breakfast. I've also served them as a snack with sour cream and chives, and they disappeared faster than chips. Their crispy texture and garlicky richness make them the kind of side dish that can steal the show if you're not careful.
How to Store and Reheat
Leftovers can be stored in an airtight container in the fridge for up to three days, though they rarely last that long. To bring back the crispiness, spread them on a baking sheet and reheat in a 200°C (400°F) oven for about 10 minutes. Microwaving will make them soft and sad, so resist the urge even if you're in a hurry.
Variations and Swaps
You can make these vegan by swapping the butter for plant-based butter or more olive oil, though you'll lose a bit of that rich flavor. I've also tried them with rosemary instead of parsley, and the woodsy aroma was perfect for fall dinners. If you want to go wild, sprinkle grated Parmesan or crumbled feta on top before roasting for a cheesy, salty crust.
- Try adding a pinch of red pepper flakes to the garlic butter if you like a little heat.
- Swap smoked paprika for cumin or za'atar for a completely different flavor profile.
- Toss in some lemon zest at the end for a bright, citrusy finish that cuts through the richness.
Pin It These smash potatoes have become my go-to whenever I need something foolproof and crowd-pleasing. They've never let me down, and I hope they become a staple in your kitchen too.
Recipe Questions & Answers
- → What type of potatoes yield the best texture?
Baby Yukon Gold or red potatoes are ideal due to their waxy texture which holds shape yet crisps well.
- → Can I prepare the garlic butter ahead of time?
Yes, mixing the melted butter, olive oil, garlic, and herbs ahead enhances flavor and saves time during assembly.
- → How do I achieve crisp edges on the potatoes?
Flatten the boiled potatoes and roast them at 220°C (425°F) until golden and crispy around the edges, about 20-25 minutes.
- → Is smoked paprika necessary for flavor?
It's optional but adds a subtle smoky depth that complements garlic and butter beautifully.
- → What are good garnish alternatives to parsley?
Chives, thyme, or rosemary are excellent fresh herb substitutes, offering varied aromatic notes.