Garlic Butter Smashed Potatoes Recipe
Make Garlic Butter Smashed Potatoes Recipe for ultra-crisp, garlicky potatoes perfect for weeknight dinners.
Ingredients
- 2 pounds (900 g) small yellow or red baby potatoes, scrubbed clean and left whole
- 3 quarts (2.8 L) cold water, for boiling the potatoes
- 1 1/2 tablespoons kosher salt, divided (1 tablespoon for the boiling water, 1/2 tablespoon for the garlic butter)
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
- 3 tablespoons (45 ml) extra-virgin olive oil
- 4 large garlic cloves (about 16 g), finely minced or pressed
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional, for subtle smoky flavor and color)
- 1/2 teaspoon dried Italian herb blend or dried thyme
- 2 tablespoons (8 g) finely chopped fresh parsley, plus more for garnish
- 1/4 cup (25–30 g) finely grated Parmesan cheese (optional, for topping)
- 1–2 tablespoons (4–8 g) finely chopped fresh chives or green onions (optional garnish)
- Flaky sea salt, to taste, for finishing
Instructions
Step 1: Preheat and ready the baking sheet
Preheat the oven to 425°F (220°C) and line a large rectangular rimmed baking sheet with a single sheet of parchment paper; this is your primary roasting vessel and will carry through to the final presentation. Make sure the parchment lies flat with a small neat fold at the edges so the potatoes can sit in a single layer. The sheet should be clean and empty on the Carrara marble surface while you finish the other tasks; think of it as a neutral stage awaiting the smashed potatoes.
Step 2: Boil the potatoes until fork-tender
Place the scrubbed small baby potatoes into a pot, cover with cold water and a tablespoon of kosher salt, and bring to a gentle boil until each potato is easily pierced from stem to skin with a fork (about 15–20 minutes). Once very tender, drain the potatoes thoroughly in a colander and let them rest for a few minutes so surface steam dissipates — this brief drying makes the skins ready to crisp when roasted. The potatoes should look plump, intact, and just-yielding, with smooth skins and tiny droplets of steam lifting off.
Step 3: Whisk the garlic butter mixture and herbs
In a medium matte grey ceramic bowl whisk together the slightly cooled melted butter and extra-virgin olive oil until they glide together into a silky, glossy emulsion. Stir in the finely minced garlic, the remaining 1/2 tablespoon kosher salt, black pepper, smoked paprika if using, dried Italian herbs, and the finely chopped fresh parsley; the mixture should be pale gold with tiny suspended flecks of green and darker garlic specks. Set the whisk resting on the bowl rim so it reads as an active tool but remains cleanly placed on the marble.
Step 4: Drain, space out, and smash the potatoes on the sheet
Transfer the drained, slightly drier potatoes onto the prepared rectangular baking sheet, spaced so each potato has room to spread when smashed. Use the flat bottom of a sturdy drinking glass or a flat measuring cup to press down each potato until it flattens to roughly 1/2 inch (about 1.25 cm), keeping the interior intact while producing many broken, craggy edges. The smashed tops should show exposed fluffy interiors contrasted against wrinkled, torn skins and fissured edges that will crisp beautifully. A clean flat glass sits nearby as the smashing instrument.
Step 5: Coat both sides with garlic butter, tuck herbs into crevices
Spoon and brush about half of the garlic butter over the smashed potatoes so the pale-gold liquid pools into the crevices and settles on the exposed flesh; flip the potatoes carefully with a metal spatula so the undersides catch the remaining buttery-herb mixture, ensuring every surface is evenly glossed. The garlic bits and parsley should be visible in the nooks, clinging to torn edges and pooling slightly on the parchment. Keep a small bowl with the remaining sauce and a natural-bristled basting brush resting on the sheet — utensils remain present but tidy.
Step 6: Roast to deep golden crispness, add Parmesan and finish
Place the coated sheet aside to be moved to the preheated oven (we only document the result). The finished roasted result on the same rectangular baking sheet should present potatoes deeply golden on the exposed ridges, edges blistered and caramelized to a complex bronze, interior flesh pillowy and tender. If using Parmesan, it will be evenly sprinkled and melted into pale golden lace and tiny toasted pockets. Immediately after roasting, scatter flaky sea salt, extra chopped parsley and optional chives for bright contrast and transfer the sheet to a warm spot on the marble — the potatoes should look ultra-crisp at the edges and buttery within.
Step 7: Serve straight from the roasting vessel, hot and crisp
Transfer and arrange the final garlic butter smashed potatoes on the same rectangular rimmed baking sheet for serving, keeping the geometry and crisp edges intact. The dish should glisten with melted butter, show visible garlic fragments and herb flecks, have a sprinkling of flaky sea salt and a light dusting of grated Parmesan where used. Present the sheet close to eye-level for an intimate, very-close-up view that celebrates texture: crunchy torn edges, glossy herb-speckled surfaces, and soft, steaming interiors.
Notes
- Boil potatoes until fork-tender, about 15 to 20 minutes.
- Let drained potatoes dry briefly before smashing to ensure crisp edges.
- Reheat in a hot oven or skillet to restore crunch, avoid microwaving to preserve texture.