These Crispy Smashed Potatoes are crunchy on the outside and creamy on the inside. Topped with garlic and herb butter, these smashed potatoes will disappear before your eyes!
Hello to these crunchy and crispy smashed potatoes. This might be the best way to eat potatoes. Baby Yukon gold potatoes are boiled and then smashed on a baking sheet, baked until crispy and topped with garlic butter. Could anything be more delicious?
What are Smashed Potatoes?
Smashed potatoes, sometimes called crash potatoes, are baby potatoes that are boiled first to make them soft, and then tossed in oil and smashed flat onto a baking sheet. This gives them lots of surface area, which gets super crispy when they are baked at a high temperature in the oven. After baking, they are drizzled with a garlic herb butter.
How to make the best smashed potatoes
- Use baby potatoes – I like the flavor of Yukon gold potatoes the best, but baby red potatoes also work.
- Rather than cooking the potatoes with butter, garlic and herbs, we roast the potatoes with just oil and salt. Otherwise the garlic, herbs and butter would burn.
- To get that buttery garlic herb flavor, we melt butter in a pan with the garlic and herbs. The butter will be infused with the garlic and herbs, then we add it to the potatoes in the last five minutes of cooking.
- To smash the potatoes, you can use the flat bottom of a glass or jar or a potato masher.
What to serve with Smashed Potatoes?
Smashed Potatoes are perfect anytime you want to serve potatoes with dinner. They make a great side dish for roast beef, lamb, turkey or chicken.
More potato recipes
If you are looking for more potato recipes, try my Roasted Garlic Mashed Potatoes or my Garlic Rosemary Roasted Potatoes!
- 1.5 lb. baby Yukon Gold potatoes
- Kosher salt
- 2 tbsp olive oil
- 4 tbsp. melted butter
- 2 cloves garlic minced
- 1 tsp. fresh thyme leaves
- 1 tsp chopped rosemary
- Preheat oven to 425°. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle.
- On a large rimmed baking sheet, toss potatoes with oil, season with kosher salt. Using the flat bottom of a glass or mason jar, press down on potatoes to smash flat.
- Bake until bottoms of potatoes are beginning to crisp and golden, about 20 minutes.
- While potatoes are cooking, melt the butter in a small pan over low heat. When butter is melted, stir in the garlic and herbs. Remove from heat and set aside.
- Spoon the melted butter, garlic, rosemary and thyme mixture over the potatoes, brush to evenly coat them.
- Return potatoes to oven for 5 minutes. Serve immediately.
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