Crispy Smashed Potatoes with Garlic Herb Butter
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Ultra-crispy on the outside and fluffy on the inside, these smashed potatoes are boiled until tender, crushed, and roasted to perfection before being tossed in a fragrant garlic and herb butter.
- Time
- 60 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place the baby potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt.
Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
Preheat your oven to 425°F (220 °C) (220°C (425 °F)). Drain the potatoes and let them steam dry for a few minutes.
Place the potatoes on a large rimmed baking sheet. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick but still holds together.
Drizzle the smashed potatoes with olive oil and season with salt and black pepper.
Roast in the oven for 25-30 minutes, flipping halfway through, until the edges are deep golden brown and very crispy.
While the potatoes roast, combine the melted butter, minced garlic, and chopped parsley in a small bowl.
Remove the potatoes from the oven and immediately brush or toss them with the garlic herb butter while they are still hot. Serve immediately.
Notes
For extra crispiness, ensure the potatoes are completely dry before smashing and roasting. You can also add grated parmesan cheese during the last 5 minutes of roasting for a cheesy crust.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 270
- Protein
- 4 g
- Carbs
- 31 g
- Fat
- 16 g
- Fiber
- 4 g
Where the calories come from
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