Description
A quick and easy recipe for crispy smashed baby potatoes tossed in a flavorful garlic herb butter, ready in just 30 minutes. Perfect as a versatile side or snack with a crunchy exterior and fluffy interior.
Ingredients
- 1.5 pounds (680g) baby potatoes (Yukon Gold or red)
- 2 tablespoons (30ml) extra virgin olive oil
- 4 tablespoons (60g) unsalted butter
- 4 cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons fresh herbs, finely chopped (parsley and thyme recommended)
- 1 teaspoon kosher or sea salt
- ½ teaspoon freshly ground black pepper
- Optional: ¼ cup (25g) finely grated Parmesan cheese
Instructions
- Place baby potatoes in a large pot and cover with cold water by an inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook for about 15 minutes, or until fork-tender but still holding shape.
- Preheat oven to 450°F (230°C). Drain potatoes and let cool slightly until safe to handle.
- Line a rimmed baking sheet with parchment paper or a silicone mat. Drizzle olive oil on the sheet and place potatoes spaced out.
- Using a potato masher or bottom of a glass, gently press each potato until about ½ inch thick, being careful not to mash too hard.
- Drizzle a little more olive oil over the smashed potatoes and sprinkle with salt and pepper.
- Roast in the oven for 15-20 minutes, flipping halfway through, until edges are golden brown and crispy.
- While roasting, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook gently for 1-2 minutes until fragrant but not browned.
- Stir in chopped fresh herbs and remove from heat.
- Transfer roasted potatoes to a serving bowl or platter. Drizzle garlic herb butter evenly over potatoes and toss gently to coat.
- If using Parmesan, sprinkle it over the hot potatoes so it melts slightly. Serve immediately.
Notes
Do not skip oil on the baking sheet to ensure crispiness. Use fresh garlic for best flavor. Preheat oven fully to 450°F for perfect crispy edges. Flip potatoes halfway through roasting. Let potatoes cool slightly before smashing to avoid falling apart. Use Yukon Gold or red baby potatoes for best texture. Avoid overcrowding the pan to allow crisping. Garlic herb butter can be made up to 2 days ahead and warmed before use. Reheat leftovers in a skillet with butter or olive oil to regain crispiness; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 280
- Sodium: 300
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
Keywords: crispy smashed potatoes, garlic herb butter, easy side dish, quick potatoes, roasted potatoes, baby potatoes, weeknight dinner