Crispy Garlic Butter Smash (Printable)

Golden smashed potatoes infused with garlic butter and fresh herbs, crispy edges and tender centers.

# 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)

# Directions:

01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - Place potatoes in a pot, cover with cold water, add 1 tablespoon salt, bring to a boil, and cook until tender, 15 to 20 minutes.
03 - Drain potatoes and let them steam dry in a colander for 2 to 3 minutes.
04 - Arrange potatoes spaced apart on baking sheet and gently flatten each to about ½ inch thick using a glass bottom or masher.
05 - Whisk melted butter, olive oil, minced garlic, sea salt, black pepper, chopped parsley, and smoked paprika (if using) in a small bowl.
06 - Generously spoon or brush the garlic butter mixture over each smashed potato.
07 - Bake in preheated oven for 20 to 25 minutes until edges are golden and crispy.
08 - Remove from oven, sprinkle with additional parsley, and serve immediately.

# Expert Suggestions:

01 -
  • The crispy golden edges give you that addictive crunch while the inside stays pillowy and tender.
  • Garlic butter seeps into every crack and crevice, making each bite ridiculously flavorful.
  • It looks impressive but requires almost no skill, just a heavy hand and a hot oven.
02 -
  • If you skip the steam-dry step, your potatoes will turn out soggy instead of crispy, I learned this the hard way twice.
  • Don't overcrowd the baking sheet or the potatoes will steam each other instead of crisping up.
  • Use a real oven, not a toaster oven, the heat needs to be aggressive and even to get those edges right.
03 -
  • Use the flattest, heaviest object you have to smash the potatoes, the more surface area touching the pan, the crispier they get.
  • If your garlic starts to brown too fast in the oven, tent the potatoes loosely with foil for the first 10 minutes.
  • Make a double batch, because once people taste these, they'll hover around the pan hoping for extras.
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