Boiled, smashed, and roasted until impossibly crispy
Crispy Smashed Potatoes with Garlic Herb Butter
Crispy Smashed Potatoes with Garlic Herb Butter
55 minEasy
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Crispy Smashed Potatoes with Garlic Herb Butter
Boiled, smashed, and roasted until impossibly crispy
Small potatoes boiled until tender, smashed flat, and roasted at high heat until the edges are golden and shatteringly crispy. Finished with a garlic herb butter that melts into every crevice.
10m
Prep Time
45m
Cook Time
55m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Smashed potatoes are proof that the simplest techniques often produce the best results. You boil small potatoes until they are tender, smash them flat with the bottom of a glass, and roast them at high heat until the exposed surfaces get deeply golden and crispy.
The magic is in the texture. Each potato has a creamy interior surrounded by a landscape of craggy, crispy edges. The garlic herb butter goes on while they are still hot from the oven, melting into all those nooks and crannies. These are better than french fries.
Ingredients
- 1.5 lbs baby potatoes (Yukon Gold or red)
- 3 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped
- Flaky sea salt
- Freshly ground black pepper
Instructions
- 1
Place potatoes in a pot of salted cold water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain well.
- 2
Preheat oven to 450F. Line a baking sheet with parchment paper and brush with olive oil.
- 3
Arrange the potatoes on the baking sheet and use the bottom of a glass or measuring cup to press each one flat, about half an inch thick.
- 4
Drizzle the smashed potatoes generously with olive oil, and season with salt and pepper.
- 5
Roast for 25 to 30 minutes, flipping once halfway, until deeply golden and crispy on both sides.
- 6
While potatoes roast, melt the butter in a small saucepan. Add the garlic and cook for 1 minute until fragrant. Remove from heat and stir in the rosemary, thyme, and parsley.
- 7
Drizzle the garlic herb butter over the hot potatoes as soon as they come out of the oven. Finish with flaky sea salt.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
ButterOlive oil or vegan butter
Still delicious without dairy
Fresh herbsDried rosemary and thyme
Use 1 teaspoon each of dried herbs if fresh are unavailable
Baby potatoesLarger potatoes cut into chunks
Boil until tender, then smash the same way
Tips & Storage
Pro Tips
Do not overcrowd the baking sheet. Give the potatoes space so they crisp instead of steaming.
Use the smallest potatoes you can find — they have the best ratio of crispy edge to creamy center.
A wire rack set on the baking sheet helps the bottoms crisp even more.
Storage
Best eaten immediately. Leftovers can be refrigerated for up to 3 days but will lose their crispness.
Reheating
Reheat on a baking sheet at 425F for 10 to 12 minutes to re-crisp.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates30g
Fat15g
Fiber3g
Sugar1g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What potatoes work best?
- Small waxy potatoes like baby Yukon Golds or red potatoes. They hold together when smashed and have a creamy interior.
- Can I make these dairy-free?
- Yes. Replace the butter with more olive oil or use vegan butter.
- How do I get them extra crispy?
- Use a hot oven (450F), do not overcrowd, and make sure the potatoes are well-oiled before roasting.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →You Might Also Like
Gluten-FreeDairy-Free
Easy
Mediterranean
Grilled Lemon Herb Chicken Skewers
57 min4 servings
View Recipe
Grilled Lemon Herb Chicken Skewers
57 min•Easy
Gluten-FreeDairy-Free
Easy
Mediterranean
Grilled Lemon Herb Chicken Thighs
1h 5m4 servings
View Recipe
Grilled Lemon Herb Chicken Thighs
1h 5m•Easy
VegetarianVegan
Easy
Italian
Grilled Portobello Mushroom Steaks
30 min4 servings
View Recipe
Grilled Portobello Mushroom Steaks
30 min•Easy
VegetarianGluten-Free
Easy
Chia Pudding with Berries and Honey
4h 5m4 servings
View Recipe
Chia Pudding with Berries and Honey
4h 5m•Easy
VegetarianVegan
Easy
Mediterranean
Creamy Tahini Chickpea Salad
15 min4 servings
View Recipe
Creamy Tahini Chickpea Salad
15 min•Easy
VegetarianVegan
Medium
Mediterranean
Crispy Baked Falafel with Tahini Sauce
8h 45m4 servings
View Recipe
Crispy Baked Falafel with Tahini Sauce
8h 45m•Medium