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
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1 1/2 to 2 lb baby Yukon Gold potatoes, or baby yellow potatoes
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Flaky sea salt, for finishing (optional)
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Chopped fresh chives, for finishing (optional)
For the seasoned oil
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2 tbsp olive oil
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1 tsp kosher salt
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1/2 tsp black pepper
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1/2 tsp smoked paprika
For the roasted garlic herb butter
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1 whole garlic bulb
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1 to 2 tsp olive oil, for roasting the garlic
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1/4 cup (1/2 stick / 57 g) unsalted butter, softened
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2 tsp fresh rosemary, finely chopped
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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
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Baby Yukon Gold potatoes are ideal here because they stay creamy inside and hold together well after boiling.
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If your baby potatoes are on the larger side, they may need a few extra minutes in the water.
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Letting the potatoes steam dry after boiling is one of the easiest ways to get better browning.
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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.
