Description

These crispy smashed potatoes with garlic herb butter are a simple, fast, and flavorful side dish that delivers a crunchy exterior and fluffy interior in under an hour.

Ingredients

Scale

2 pounds Yukon Gold potatoes
3 tablespoons vegetable or canola oil
1 tablespoon kosher salt (plus more for boiling water)
1 teaspoon black pepper
4 tablespoons unsalted butter
4–5 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon dried rosemary
Optional: 2 tablespoons grated Parmesan cheese
Optional: ½ teaspoon red pepper flakes
Optional: 1 teaspoon lemon zest

Instructions

Wash potatoes thoroughly; do not peel. If large, cut in half to ensure uniform size. Set aside to dry.
Fill a large pot with water, add 1 tablespoon kosher salt, and bring to a rolling boil.
Add potatoes to boiling water and cook for 15-20 minutes until fork-tender but holding their shape. Drain and let steam dry for 2-3 minutes.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place boiled potatoes on the baking sheet and press down firmly with a mug or glass to flatten to about ½ inch thick.
Melt butter in a small saucepan or microwave. Remove from heat and stir in minced garlic, parsley, rosemary, and black pepper.
Drizzle the garlic herb butter generously over the smashed potatoes, ensuring it gets into the cracks.
Bake for 15-20 minutes until edges are golden brown and crispy, rotating the pan halfway through.
Let cool for 2-3 minutes before serving immediately.

Notes

Ensure potatoes are dry after boiling to maximize crispiness. Press potatoes firmly to create thin, crispy edges. Add garlic to butter off the heat to prevent burning. For leftovers, reheat in an oven or toaster oven at 400°F to restore crispiness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 smashed potato
Calories: 280
Sugar: 1
Sodium: 450
Fat: 14
Saturated Fat: 7
Carbohydrates: 35
Fiber: 3
Protein: 4

Keywords: smashed potatoes, garlic herb butter, crispy potatoes, easy side dish, weeknight dinner, gluten-free, vegetarian