Crispy Garlic Butter Smash (Printable)

Golden smash potatoes infused with garlic butter and fresh herbs, crispy outside and fluffy inside.

# What You Need:

→ 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)

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place the potatoes in a large pot, cover with cold water, add 1 tablespoon of salt, bring to a boil, and cook for 15 to 20 minutes until tender and easily pierced with a fork.
03 - Drain the potatoes and allow them to steam dry in a colander for 2 to 3 minutes.
04 - Arrange the potatoes spaced apart on the prepared baking sheet. Gently flatten each potato to about ½ inch thickness using the bottom of a glass or a potato masher.
05 - In a small bowl, combine melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika if using. Whisk until well blended.
06 - Generously spoon or brush the garlic butter mixture over each smashed potato.
07 - Roast in the oven for 20 to 25 minutes until edges are golden and crispy.
08 - Remove from oven, sprinkle with additional fresh parsley, and serve immediately.

# Expert Tips:

01 -
  • The contrast between the shatteringly crisp edges and the pillowy soft centers is addictive in a way that regular roasted potatoes just cant match.
  • Garlic butter seeps into every crack and crevice, turning each bite into a rich, savory moment.
  • Its flexible enough to serve at a weeknight dinner or dress up for company without any extra effort.
02 -
  • If you undercook the potatoes during boiling, they won't smash properly and you'll end up with hard, pale discs that never crisp up.
  • Don't crowd the pan—potatoes need space to breathe or they'll steam instead of roast, and you'll lose that crispy texture.
  • Let the garlic butter cool slightly before brushing it on, or it'll slide right off the hot potatoes and pool on the parchment instead of soaking in.
03 -
  • Use a potato masher instead of a glass if you want more control and less risk of the potato shooting across the counter.
  • If you want even more garlic flavor, toss a few whole smashed cloves onto the baking sheet and roast them alongside the potatoes—they turn sweet and spreadable.
  • For a vegan version, swap the butter with plant-based butter or use all olive oil, and you won't lose much in flavor or texture.
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