Smashed Potatoes
Crispy on the outside, fluffy inside—these garlic butter Smashed Potatoes are a delicious and fun side dish. Roasted until golden and finished with herbs, they’re perfect for weeknight dinners, BBQs, or holiday tables.
Ingredients
- 1½ pounds baby potatoes gold or red work best
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme or rosemary optional
- Fresh parsley for garnish
- Grated Parmesan cheese optional
Instructions
- Boil the potatoes: Place the baby potatoes in a large pot, cover with water, and bring to a boil. Cook for 15–20 minutes or until fork-tender. Drain and let cool slightly.
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Smash the potatoes: Arrange the boiled potatoes on the baking sheet. Use the bottom of a glass or a potato masher to gently press each potato until flattened but still intact.
- Season: In a small bowl, mix the olive oil, melted butter, minced garlic, salt, and pepper. Drizzle or brush the mixture evenly over the smashed potatoes. Sprinkle with herbs if using.
- Roast: Bake for 20–25 minutes, or until crispy and golden brown around the edges.
- Serve: Garnish with fresh parsley and grated Parmesan if desired. Serve hot.
Notes
- Make ahead: Boil the potatoes a day ahead and store them in the fridge—just smash and roast when ready.
- Extra crispy: For even more crunch, broil the smashed potatoes for 2–3 minutes at the end of baking.
- Flavor twist: Try adding ranch seasoning, smoked paprika, or chili flakes for a fun variation.