Some recipes are good because they’re complicated. These smashed potatoes are good for the opposite reason. You boil them, smash them, roast them until the edges get crisp, then finish them with roasted garlic herb butter. That’s it. The inside stays soft, the outside gets golden and crunchy, and the garlic butter takes them from basic to the kind of side dish people keep picking at straight from the pan.

Ingredients

For the potatoes

• 1 1/2 to 2 lb baby Yukon Gold potatoes, or baby yellow potatoes

• Flaky sea salt, for finishing (optional)

• Chopped fresh chives, for finishing (optional)

For the seasoned oil

• 2 tbsp olive oil

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

For the roasted garlic herb butter

• 1 whole garlic bulb

• 1 to 2 tsp olive oil, for roasting the garlic

• 1/4 cup (1/2 stick / 57 g) unsalted butter, softened

• 2 tsp fresh rosemary, finely chopped

• 2 tsp fresh thyme, finely chopped, or 2 tbsp fresh parsley, finely chopped

Instructions

1. Roast the garlic

Preheat the oven to 425°F (220°C).

Slice the top off the garlic bulb so the cloves are exposed. Set it on a piece of foil, drizzle with 1 to 2 teaspoons olive oil, then wrap it loosely. Roast for 35 to 45 minutes, until the garlic is soft and lightly caramelized. Remove from the oven and let it cool enough to handle.

2. Boil the potatoes

While the garlic roasts, add the baby potatoes to a large pot and cover with cold salted water. Bring to a boil, then lower to a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender.

Drain well and let them sit for 5 minutes so the excess moisture can evaporate. This helps them crisp better in the oven.

3. Preheat the baking sheet

Place a large sheet pan in the oven for a few minutes while the potatoes steam dry. A hot pan helps the bottoms crisp up faster.

4. Make the seasoned oil

In a small bowl, stir together the olive oil, kosher salt, black pepper, and smoked paprika.

5. Smash the potatoes

Carefully remove the hot sheet pan and lightly grease it if needed. Place the potatoes on the pan with a little space between each one.

Use the bottom of a glass, jar, or measuring cup to gently press each potato until it flattens to about 1/2 inch thick. Don’t press too hard—you want them flattened and craggy, not completely broken apart.

6. Season and bake

Brush the tops of the potatoes with the seasoned oil.

Bake for 25 to 30 minutes, or until the bottoms and edges are deeply golden and crisp. For extra crispiness on both sides, carefully flip them and bake another 8 to 12 minutes.

7. Make the roasted garlic herb butter

Squeeze the roasted garlic cloves into a small bowl and mash them with a fork until smooth. Add the softened butter, rosemary, and thyme or parsley. Mix until well combined.

8. Finish with the garlic butter

Brush or spoon the roasted garlic herb butter over the hot potatoes, letting it fall into the cracks and over the edges. Return the pan to the oven for 2 to 3 minutes, just until the butter melts in.

If you want even crispier edges, broil for 30 to 60 seconds at the end, but keep a close eye on them.

9. Serve

Let the potatoes sit for a few minutes before serving. Finish with flaky sea salt and chopped chives, if you like.

If you can already hear the crispy edges, save the image below to your Pinterest board and keep this one for later. These smashed potatoes are too good to forget.

Quick Notes

• Baby Yukon Gold potatoes are ideal here because they stay creamy inside and hold together well after boiling.

• If your baby potatoes are on the larger side, they may need a few extra minutes in the water.

• Letting the potatoes steam dry after boiling is one of the easiest ways to get better browning.

• You can use thyme or parsley in the butter depending on the flavor you want. Thyme gives it a slightly deeper savory flavor, while parsley keeps it fresher.

Aglio e olio is usually the “pan + sliced garlic + olive oil” situation—but this roasted version is the one I make when I want the flavor to feel deeper and a little more luxurious. Roasting the garlic in olive oil turns it sweet and mellow, then you blend it with starchy pasta water so it becomes an actual sauce that clings to every strand of spaghetti. It still tastes like classic garlic and olive oil pasta, just smoother, shinier, and way harder to mess up.

Ingredients 

• 12–16 garlic cloves, peeled (about 1 large head)

• 1/2 cup extra-virgin olive oil (120 ml), plus a splash more if needed

• 1/2–1 tsp chili flakes, to taste

• 12 oz spaghetti (340 g)

• 1 1/2 tsp kosher salt for the pasta water (or salt it “like the sea”)

• Fresh parsley, finely chopped (optional)

• Parmesan, finely grated (optional, for serving)

• Black pepper, to finish (optional)

Instructions

1) Roast the garlic in oil

1. Heat oven to 300°F (150°C).

2. Add peeled garlic to a small oven-safe dish (or a small loaf pan). Pour in the olive oil so the cloves are mostly submerged.

3. Roast 35–45 minutes, until the garlic is soft enough to smash with a spoon and lightly golden (not browned and dry).

Important: Don’t add chili flakes yet unless you’re doing the “last 5–10 minutes” method.

2) Cook the pasta + save the water

1. Bring a large pot of water to a boil.

2. Salt it well, then add the pasta.

3. Cook until just al dente.

4. Right before draining, scoop out 1 1/2 cups (360 ml) of pasta water. You’ll use this to make the sauce.

3) Blend the roasted garlic into a sauce

1. Pour the roasted garlic and all the oil into a blender (or use an immersion blender in a tall container).

2. Add 3/4 cup (180 ml) of hot pasta water to start.

3. Blend until smooth and creamy.

What you’re looking for: it should look like a loose, glossy sauce—not watery, not thick like hummus.

4) Finish in a pan (this is where it turns “restaurant”)

1. Set a large pan over medium heat.

2. Pour in the blended garlic sauce.

3. Add chili flakes now and stir for 20–30 seconds (this blooms them without burning).

4. Add the drained pasta straight into the pan.

5. Toss hard for 60–90 seconds, adding extra pasta water a splash at a time, until the sauce clings and looks shiny.

If it looks dry: add pasta water.
If it looks thin: keep tossing—starch + movement thickens it fast.

5) Finish and serve

• Turn off the heat.

• Stir in parsley if using.

• Plate, then top with Parmesan and black pepper.

Parmesan note: Traditionally, aglio e olio doesn’t always use cheese, but it’s your kitchen—Parmesan works great here because the roasted garlic is mellow and sweet.

If this Roasted Garlic Aglio e Olio made you hungry, do me a quick favor—save it for later. Tap the image below and pin it to your Pinterest pasta (or weeknight dinner) board, so it’s right there the next time you’re craving garlicky noodles and don’t feel like thinking.

Tips and Tricks

• Roast until smashable: The garlic should mash easily with a spoon. If it’s still firm, the sauce won’t blend silky.

• Add chili flakes later: For the cleanest flavor, stir chili flakes into the warm sauce in the pan for 20–30 seconds (they can turn bitter if roasted too long).

• Save more pasta water than you think: Grab at least 1 1/2 cups. It’s how you control thickness at the end.

• Blend with less water first: You can always loosen the sauce in the pan, but you can’t “un-water” it.

• Toss in the pan to make it cling: Keep tossing for 60–90 seconds. That movement is what makes it glossy and coats the pasta.

• Thin vs thick fix: Dry? add a splash of pasta water. Too loose? toss a bit longer on medium heat.

• Cheese goes on top: Parmesan is best as a finishing sprinkle (not blended in), so the sauce stays smooth.

These homemade chicken nuggets are the kind you make once and then keep thinking about. They’re crispy on the outside, juicy in the middle, and have that real nugget texture because the chicken is blended, shaped, and frozen before frying. The cornstarch step helps them hold their shape, and the seasoned batter gives them that golden crunch without needing any extra finishing sauce.

Ingredients

Chicken mixture (blended)

• 1 lb chicken breast

• 1 large egg

• 1 tsp salt

• 2 tbsp hot sauce (optional, for spicy)

For shaping

• 1 cup cornstarch (for rolling + shaping nuggets)

Seasoned batter

• 1 cup self-rising flour

• 1 tsp salt

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp cayenne pepper (optional)

• 1 1/2 cups cold water

For frying

• Neutral oil (vegetable/canola/peanut), enough for deep frying

Instructions (clear + foolproof)

1) Blend the chicken base

Cut chicken into chunks so it blends evenly. In a food processor (best) or blender, combine:

• chicken

• egg

• salt

• hot sauce (if using)

Blend/pulse until you get a thick, sticky paste. It doesn’t have to be perfectly smooth, but there shouldn’t be big pieces.

2) Scoop → roll in cornstarch → shape

Pour cornstarch into a shallow bowl.

• Scoop about 1 to 1 1/2 tablespoons of the chicken mixture.

• Drop it into the cornstarch and roll until fully coated.

• Gently press and shape into a nugget (oval or rounded rectangle).

Tip: Dust your hands with cornstarch so the mixture doesn’t stick to your fingers.

Place shaped nuggets on a parchment-lined tray.

3) Freeze for 1 hour

Freeze the tray for 1 hour.
This step firms the nuggets so they stay intact when battered and dropped into hot oil.

(If you want, you can freeze longer—once solid, transfer to a freezer bag.)

4) Heat the oil

Heat oil to 390°F (199°C) in a deep pot or fryer.
Use a thermometer if possible—this is the difference between crisp and greasy.

5) Make the seasoned batter (keep it cold)

In a bowl, whisk together:

• self-rising flour

• salt

• paprika

• garlic powder

• onion powder

• cayenne (if using)

Whisk in cold water until smooth.

Batter consistency: It should coat a spoon and drip off in a steady ribbon—like thin pancake batter.

6) Batter the frozen nuggets

Take nuggets straight from the freezer.

• Dip each nugget in the batter.

• Let extra batter drip off for a second.

7) Deep fry (small batches)

Fry at 390°F for 3–4 minutes, until golden brown.

Don’t crowd the pot—oil temperature drops fast and the coating turns soft.

8) Drain and serve

Remove to a wire rack (best for crunch) or paper towels.
Let them sit 1–2 minutes before eating—the inside is hot.

Save the photo below to your Pinterest so you can come back to these nuggets when you want something crispy fast.

Tips and Tricks

• Keep the chicken cold: It’s easier to blend, scoop, and shape when the mixture stays cold.

• Don’t skip the cornstarch: Rolling each scoop in cornstarch helps the nuggets hold their shape.

• Freeze until firm: That 1-hour freeze makes battering and frying much easier.

• Keep the batter cold: Cold batter gives you a crispier coating.

• Fry in small batches: This keeps the oil temperature steady so the nuggets stay crispy, not greasy.

• Use a thermometer if possible: Frying at 390°F helps them cook fast and turn golden.

• Let extra batter drip off: This keeps the coating even and prevents thick batter clumps.

• Drain on a wire rack: It keeps the crust crisp better than paper towels.