Crispy Garlic Butter Potatoes (Printable)

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

# What You'll 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)

# Step-by-step Directions:

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

# Expert Advice:

01 -
  • The edges get shatteringly crispy while the centers stay cloud soft, giving you two textures in every bite.
  • Garlic butter seeps into every crevice, turning simple potatoes into something that tastes like you spent hours fussing.
  • It works with whatever herbs you have on hand and forgives almost every timing mistake.
02 -
  • If you skip drying the potatoes after draining, they'll steam instead of crisp and you'll wonder why they're soggy.
  • Pressing too hard will turn them into mush, so smash gently until they just flatten and crack.
  • Using cold butter instead of melted means uneven coverage and sad, pale spots.
03 -
  • Use a pastry brush to get garlic butter into every crack and crevice for maximum flavor.
  • If you want them even crispier, broil for the last 2 minutes, but watch closely so they don't burn.
  • Leftover smash potatoes reheat beautifully in a hot oven, regaining most of their crunch.
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