Pin this I was rummaging through the pantry one rainy Tuesday, staring at a bag of baby potatoes that had been sitting there too long. I wasn't in the mood for anything fancy, just something warm and satisfying. That's when I remembered a technique I'd seen once—smashing boiled potatoes flat and roasting them until they shattered into crispy, golden edges. The smell of garlic and butter hit the kitchen within minutes, and suddenly that quiet Tuesday turned into something worth remembering.
The first time I made these for friends, I watched them reach for seconds before they'd even finished their firsts. One of them scraped the pan with a fork, chasing down the burnt garlic bits stuck to the parchment. No one said much while they ate, which is always the best kind of compliment. Since then, these potatoes have become my go-to whenever I want to look like I tried harder than I actually did.
Ingredients
- Baby Yukon Gold or red potatoes: Their thin skins crisp up beautifully, and the creamy interior holds its shape even after smashing. I've tried russets once and they just fell apart into mush.
- Salt for boiling water: This is your only chance to season the inside of the potato, so don't skip it. The water should taste like the sea.
- Unsalted butter: Melted butter clings to every surface and browns in the oven, adding a nutty depth that olive oil alone can't deliver.
- Extra virgin olive oil: Blending it with butter prevents burning and adds a fruity note that balances the richness.
- Garlic cloves: Fresh minced garlic turns sweet and mellow in the oven. I've learned the hard way that garlic powder just doesn't do the same thing here.
- Sea salt and black pepper: Flaky sea salt on top gives you little bursts of salinity, and freshly cracked pepper adds a gentle heat that builds as you eat.
- Fresh parsley: It brightens everything and makes the dish look less beige. Dried parsley tastes like dust in comparison.
- Smoked paprika: Optional, but it adds a faint campfire sweetness that makes people ask what your secret is.
Instructions
- Preheat and Prep:
- Turn your oven to 220°C (425°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking, which I learned after scraping burnt garlic off a bare pan for twenty minutes.
- Boil the Potatoes:
- Drop the potatoes into a pot of cold salted water and bring it to a boil. Cook them for 15 to 20 minutes until a fork slides through with no resistance—they should feel almost too soft, like they might fall apart if you're not careful.
- Steam Dry:
- Drain them in a colander and let them sit for a few minutes. The steam escaping helps dry out the surface, which is key for crispiness later.
- Smash Gently:
- Lay the potatoes on the baking sheet with space between each one, then press down with the bottom of a glass or a masher until they're about half an inch thick. They'll crack and split, and that's exactly what you want—more edges mean more crunch.
- Mix the Garlic Butter:
- Whisk together the melted butter, olive oil, garlic, salt, pepper, parsley, and paprika in a small bowl. The smell alone will make you want to drink it straight.
- Coat Generously:
- Spoon or brush the garlic butter over every smashed potato, making sure it pools in the cracks. Don't be shy—this is not the time for restraint.
- Roast Until Golden:
- Slide the tray into the oven and roast for 20 to 25 minutes. You'll know they're ready when the edges turn deep golden brown and crispy, and your kitchen smells like a French bistro.
- Garnish and Serve:
- Pull them out, scatter fresh parsley on top, and serve immediately while they're still crackling. They lose their magic if they sit too long.
Pin this There was one night when I served these alongside roast chicken, and my brother-in-law, who usually barely notices what's on his plate, paused mid-bite and asked for the recipe. He's made them three times since, and now texts me photos every time. It's funny how a simple dish can turn into a small tradition between people.
How to Store and Reheat
These are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to three days. To bring back the crisp, spread them on a baking sheet and reheat in a hot oven (around 200°C) for about 10 minutes. The microwave will turn them soggy, so resist the temptation.
Variations Worth Trying
I've tossed grated Parmesan over them right before roasting, and the cheese melts into the cracks and turns lacy and brown. You can also swap the parsley for rosemary or thyme if you want something more earthy. Once I added a drizzle of balsamic glaze at the end, and it gave them a sweet-tangy edge that paired beautifully with grilled steak.
What to Serve Them With
These potatoes work with just about anything, but they shine next to roasted meats, grilled fish, or even a simple green salad. I've served them with sour cream on the side for dipping, and that cool tanginess cuts through the richness perfectly. They also make a fantastic brunch side alongside eggs and bacon.
- Try them with garlic aioli or a dollop of Greek yogurt mixed with lemon and dill.
- They're sturdy enough to hold up under a fried egg if you want to turn them into a meal.
- Leftovers (if you're lucky enough to have any) are great chopped up and tossed into a breakfast hash.
Pin this These potatoes have a way of making any meal feel a little more special, even when it's just a regular weeknight. I hope they become a favorite in your kitchen too.
Recipe Questions
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal due to their tender texture and ability to crisp nicely when roasted.
- → How do you achieve crispy edges?
After boiling and gently smashing, coating the potatoes with melted butter and olive oil before roasting at high heat helps create a golden, crispy exterior.
- → Can smoked paprika be omitted?
Yes, smoked paprika is optional but adds a subtle smoky warmth that enhances the flavor profile.
- → How to make these suitable for vegans?
Replace unsalted butter with a plant-based butter alternative to maintain richness without dairy.
- → What herbs complement the dish well?
Fresh parsley is traditional, but chives, thyme, or rosemary can be used as flavorful substitutes.