Save to Pinterest I learned about smash potatoes on a hectic Tuesday when I had twenty minutes before guests arrived and a bag of baby potatoes I'd forgotten about. Out of desperation, I boiled them fast, smashed them flat with a coffee mug, and drizzled everything with butter and garlic. They came out so golden and crackling that one friend asked if I'd been hiding a secret recipe. I wasn't—I'd just stumbled onto something that felt like comfort and celebration all at once.
The first time I made these for my sister, she ate four before I even sat down. She kept saying they reminded her of the crispy potatoes we used to get at diners, except better because of the garlic. Now every time she visits, she texts ahead asking if I'm making the smash potatoes, and I always say yes.
Ingredients
- Baby Yukon Gold or red potatoes (900 g): Their thin skins crisp beautifully and their creamy flesh doesn't fall apart when you smash them, so don't swap for russets.
- Salt (1 tbsp for boiling): Salting the water properly seasons the potato from the inside out, which you can't fix later.
- Unsalted butter (60 g): Melted butter clings to every smashed surface and turns golden in the oven, creating that irresistible nutty aroma.
- Extra virgin olive oil (2 tbsp): Mixing oil with butter raises the smoke point and adds a fruity depth that pure butter alone can't give.
- Garlic cloves (4, minced): Fresh garlic mellows and sweetens as it roasts, so don't be shy with it.
- Sea salt (1 tsp): Flaky sea salt on top adds little bursts of flavor that table salt just doesn't deliver.
- Black pepper (½ tsp): Freshly ground pepper has a sharper bite that wakes up the buttery richness.
- Fresh parsley (1 tbsp, plus extra): It brightens everything and makes the dish look like you care, which you do.
- Smoked paprika (½ tsp, optional): A little smokiness makes people wonder what your secret is.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment so nothing sticks. This step matters more than you think.
- Boil Until Tender:
- Put the potatoes in a pot, cover them with cold water, add the tablespoon of salt, and bring it all to a boil. Cook for 15 to 20 minutes until a fork slides through without any resistance.
- Drain and Dry:
- Pour the potatoes into a colander and let them sit for 2 to 3 minutes so the steam escapes. Wet potatoes won't crisp, so don't rush this.
- Smash Flat:
- Spread the potatoes on your baking sheet with space between each one, then press them down gently with the bottom of a glass or masher until they're about 1.5 cm thick. Some will crack and that's exactly what you want.
- Mix the Garlic Butter:
- Whisk together the melted butter, olive oil, garlic, sea salt, pepper, parsley, and paprika in a small bowl until it smells like heaven.
- Coat Generously:
- Spoon or brush the garlic butter all over each smashed potato, making sure it pools in the cracks. Don't hold back.
- Roast Until Golden:
- Slide the sheet into the oven and roast for 20 to 25 minutes, watching for crispy golden edges and bubbling butter. Your kitchen will smell incredible.
- Garnish and Serve:
- Pull them out, scatter fresh parsley on top, and serve them hot. They're best eaten immediately while the edges are still crackling.
Save to Pinterest One night I served these alongside roast chicken and my neighbor, who never compliments anything, asked for the recipe. She said her kids fought over the last one, which made me feel like I'd won something. It's funny how the simplest things can become the most memorable.
How to Get Extra Crispy Edges
The secret is space and heat. If you crowd the pan, the potatoes steam instead of roast, so spread them out and use two sheets if you need to. I also learned that brushing the garlic butter on twice—once before roasting and again halfway through—creates an extra layer of crackling golden crust that's worth the trouble.
Flavor Variations That Work
I've tossed these with grated Parmesan right before the final minutes of roasting and watched it melt into crispy little lace edges. Swapping parsley for rosemary gives them an earthy, almost piney flavor that's perfect in fall. Once I used chives and a squeeze of lemon at the end, and they tasted bright and summery, proof that this recipe bends to whatever mood you're in.
Serving Suggestions and Pairings
These potatoes go with nearly everything, but they shine next to roasted meats, grilled vegetables, or even a simple green salad. I've served them with sour cream mixed with chives, garlicky aioli, or just a sprinkle of flaky salt and nothing else. They're the kind of side dish that makes the main course look better just by being on the plate.
- Pair with roast chicken, steak, or baked salmon for a complete meal.
- Serve alongside a crisp arugula salad dressed with lemon and olive oil.
- Offer sour cream, aioli, or even hot sauce on the side for dipping.
Save to Pinterest These potatoes have become my go to whenever I want something that feels special without the stress. They've never let me down, and I hope they become a favorite in your kitchen too.
Recipe FAQs
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are preferred for their creamy texture and ability to crisp nicely when smashed and roasted.
- → How do I ensure the potatoes get crispy?
Boil the potatoes until very tender, drain well, then flatten gently before roasting. Brushing with garlic butter and using high heat helps create crispy edges.
- → Can I prepare the garlic butter mixture ahead?
Yes, mixing the butter, garlic, olive oil, and seasonings in advance allows the flavors to meld, making it easy to brush on before roasting.
- → Are there seasoning alternatives to parsley?
Fresh chives, thyme, or rosemary can be used instead of parsley for varied herbaceous notes.
- → Can these potatoes be made vegan?
Substitute the unsalted butter with plant-based alternatives and maintain the olive oil and garlic for similar richness.