Pin It I was standing at the stove on a Tuesday night, staring at a pot of boiling potatoes and wondering how to make them feel less ordinary. My friend had just texted about smash potatoes she'd had at a restaurant, and I figured I could pull it off at home. I had butter, garlic, and a baking sheet—how hard could it be? Turns out, not hard at all, and the crispy golden edges that came out of my oven that night changed how I think about potatoes forever.
The first time I made these for my family, my brother ate five in a row before anyone else got seconds. He kept saying they tasted like fancy restaurant potatoes, and I didnt have the heart to tell him how simple they were. Now theyre the one thing everyone asks me to bring to gatherings, and I always make a double batch because they disappear fast.
Ingredients
- Baby Yukon Gold or red potatoes: These small potatoes have thin skins and creamy flesh that crisps beautifully when smashed, and you dont even need to peel them.
- Salt for boiling: This seasons the potatoes from the inside out, so dont skip it or theyll taste flat no matter how much you add later.
- Unsalted butter: Melted butter is the secret to that golden, crispy crust, and using unsalted lets you control the seasoning perfectly.
- Extra virgin olive oil: Mixing oil with butter raises the smoke point and helps the potatoes get even crispier without burning.
- Garlic cloves: Fresh minced garlic gives that punchy, aromatic flavor that makes these potatoes addictive.
- Sea salt and black pepper: Coarse sea salt adds a nice crunch on top, and freshly ground pepper brings a little heat.
- Fresh parsley: Chopped parsley brightens everything up and makes the dish look vibrant and fresh.
- Smoked paprika: This is optional, but it adds a subtle smoky depth that makes people ask whats in these.
Instructions
- Preheat and prep:
- Set your oven to 220°C (425°F) and line a big baking sheet with parchment paper so the potatoes dont stick. This high heat is what creates those crispy, caramelized edges.
- Boil the potatoes:
- Put the potatoes in a large pot, cover them with cold water, add a tablespoon of salt, and bring it all to a boil. Cook for 15 to 20 minutes until theyre so tender a fork slides right through without any resistance.
- Drain and dry:
- Pour the potatoes into a colander and let them sit for a couple of minutes to steam dry. This step is crucial because dry potatoes crisp up way better than wet ones.
- Smash them flat:
- Spread the potatoes out on your baking sheet with space between each one, then gently press down with the bottom of a glass or a potato masher until theyre about 1.5 cm thick. Dont worry if they crack a little, thats where the butter gets in.
- Make the garlic butter:
- In a small bowl, whisk together the melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika if youre using it. The smell alone will make you hungry.
- Brush with flavor:
- Spoon or brush the garlic butter mixture generously over each smashed potato, making sure you get it into all the cracks and edges.
- Roast until golden:
- Slide the baking sheet into the oven and roast for 20 to 25 minutes, until the potatoes are deeply golden and crispy around the edges. Your kitchen will smell incredible.
- Garnish and serve:
- Pull them out of the oven, sprinkle with extra parsley, and serve them hot. Theyre best right away when the edges are still shattering crisp.
Pin It I remember bringing these to a potluck once and watching people hover around the pan, picking at the crispiest pieces with their fingers. Someone asked if Id fried them, and I loved saying no, just butter and a hot oven. That night I realized good food doesnt have to be complicated, it just has to taste like you care.
Flavor Variations
If you want to switch things up, try sprinkling grated Parmesan or crumbled feta over the potatoes right before they go in the oven. The cheese gets golden and salty and adds a whole new layer of flavor. You can also swap the parsley for fresh rosemary, thyme, or chives depending on what youre serving them with.
Serving Suggestions
These potatoes are perfect alongside roasted chicken, grilled steak, or even a simple green salad. I love serving them with a dollop of sour cream or garlic aioli on the side for dipping. Theyre also great as a snack on their own, especially when youre standing in the kitchen pretending youre just checking if theyre done.
Storage and Reheating
If you somehow have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, spread them on a baking sheet and pop them back in a hot oven for about 10 minutes until theyre crispy again. Microwaving will make them soggy, so resist the temptation.
- You can prep the potatoes ahead by boiling and smashing them, then refrigerate until youre ready to add the butter and roast.
- For a vegan version, just swap the butter for plant-based butter and theyll be just as delicious.
- If youre feeding a crowd, double the recipe and use two baking sheets so the potatoes have enough space to crisp up properly.
Pin It These smash potatoes have become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope they become that for you too.
Recipe FAQs
- → What type of potatoes works best?
Baby Yukon Gold or red potatoes are ideal for their creamy texture and ability to crisp nicely when roasted.
- → How do I achieve a crispy outside and fluffy inside?
Boil the potatoes until tender, steam dry briefly, then gently smash before roasting to maximize crisp edges while preserving a soft center.
- → Can I add other herbs or spices?
Yes, thyme, rosemary, or chives can replace parsley and smoked paprika can be included for a subtle smoky flavor.
- → Is it necessary to use butter and olive oil together?
Combining melted butter with olive oil enhances flavor and improves crispiness during roasting.
- → What are good serving suggestions?
These potatoes pair well with sour cream or aioli and complement a wide range of main dishes and salads.