Crispy Garlic Butter Smashed Potatoes
⏱ Time
Prep: 10 minutes
Boil: 20 minutes
Bake: 40–45 minutes
Total: ~1 hour 15 minutes
🍽 Serves
4 people (or 2 very happy people 😄)
🧾 Ingredients
Potatoes
1 kg (2.2 lb) baby potatoes (Yukon gold or red potatoes work best)
1½ tsp salt (for boiling water)
Garlic Butter
60 g (¼ cup) unsalted butter, melted
3–4 cloves garlic, finely minced
2 tbsp olive oil
½ tsp black pepper
½ tsp paprika
½ tsp dried thyme or oregano
Finish
2 tbsp fresh parsley, finely chopped
Flaky sea salt, to taste
Optional: grated Parmesan cheese
🔪 Step-by-Step Instructions
1️⃣ Boil the Potatoes
Place potatoes in a large pot
Cover with cold water and add salt
Bring to a boil, then simmer 18–22 minutes
Potatoes should be fork-tender, not falling apart
Drain and let steam-dry 5 minutes
👉 Dry potatoes = crispier smash.
2️⃣ Prepare Garlic Butter
In a bowl, mix:
Melted butter
Olive oil
Garlic
Black pepper
Paprika
Dried herbs
Set aside.
3️⃣ Smash the Potatoes
Preheat oven to 220°C / 425°F
Line a baking tray with parchment paper
Place potatoes spaced apart
Use the bottom of a glass or potato masher
Smash gently until about ½ inch thick
🔥 Don’t flatten too much—thickness = fluffy inside.
4️⃣ Season Generously
Spoon or brush garlic butter over each potato
Make sure butter pools in the cracks
Sprinkle lightly with salt
5️⃣ Bake to Crispy Perfection
Bake for 25 minutes
Flip potatoes carefully
Brush more garlic butter
Bake another 15–20 minutes
Until deeply golden and crispy
Optional: broil 2–3 minutes for extra crunch.
🌿 Final Touch
Sprinkle with parsley
Add flaky sea salt
Optional: Parmesan while hot for melty edges
🍽 Serving Ideas
Perfect with:
Grilled chicken or steak
Roasted salmon
Burgers
Sour cream, garlic mayo, or aioli for dipping
🔄 Flavor Variations
Cheesy: cheddar + mozzarella
Spicy: chili flakes + smoked paprika
Lemon herb: lemon zest + rosemary
Vegan: use olive oil instead of butter
