Imagine biting into a perfectly crispy potato, the edges shatteringly crunchy, giving way to a fluffy, creamy interior. These smashed potatoes deliver that irresistible texture, elevated with a rich garlic butter that will make your taste buds sing.
Inspired by simple, rustic cooking, this recipe transforms humble potatoes into a restaurant-worthy side dish. Looking for other great side dishes? Try these delicious roasted red potatoes with rosemary.
Get ready to discover the secrets to the crispiest, most delicious smashed potatoes you’ll ever make. This is a foolproof recipe that’s sure to impress.
Let’s dive in and get started!
Quick Overview: Making Your Smashed Potatoes with Garlic Butter
Want the highlights? This quick overview will give you the need-to-know information to make perfect smashed potatoes every time.
Quick Facts:
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 4 to 6
Quick Steps:
- Boil potatoes until tender, about 20-25 minutes.
- Melt butter, then stir in garlic, parsley, salt, and pepper.
- Toss potatoes with garlic butter.
- Smash each potato to 1/2-inch thickness.
- Roast at 500°F until golden and crispy, about 20-25 minutes.
Now, let’s dive into the details of each ingredient in our recipe.
Ingredient Spotlight: What Makes These Smashed Potatoes So Irresistible?
These aren’t just any smashed potatoes; they’re a symphony of flavor and texture, all thanks to a few key ingredients. Let’s explore what makes each component so vital to the final, irresistible dish.
The Star: Baby Yukon Gold Potatoes
Baby Yukon Gold potatoes are the gold standard for this recipe. Their thin skin crisps up beautifully, while their creamy interior stays tender and fluffy. This creates the perfect contrast in every bite. The small size also ensures they cook evenly and quickly.
Garlic Butter: The Flavor Secret
The garlic butter is more than just a coating; it’s the soul of these smashed potatoes. The butter adds richness and helps the potatoes crisp up in the oven. The garlic infuses every nook and cranny with its pungent aroma. Fresh parsley brightens the whole dish with an herbaceous note.
Now that we’ve highlighted the key ingredients, let’s get started with preparing the potatoes for their transformation.
Let’s Get Started: Preparing Your Potatoes
Before we dive into the garlic butter and smashing, we need to prep our potatoes. This involves a simple boil to get them tender and ready for the next flavor-packed steps.
Step 1: Prep the Potatoes
Begin by giving 1 1/2 pounds of baby Yukon gold potatoes a good scrub. This removes any dirt and ensures they’re ready for cooking.
Step 2: Boiling the Potatoes to Perfection
Place the scrubbed potatoes in a large saucepan, then cover them with cold water, ensuring the potatoes are submerged by about an inch. Add 2 tablespoons of kosher salt to the water. This seasons the potatoes from the inside out.
Bring the water to a boil over high heat, then reduce the heat to a simmer. Continue to cook for 20 to 25 minutes, or until the potatoes are very tender. You should be able to easily pierce them with a sharp knife with no resistance.
Step 3: Drain and Set Aside
Once the potatoes are tender, drain them thoroughly. Set them aside in the colander for a few minutes to allow any excess moisture to escape. This step is crucial for achieving maximum crispiness later on.
With the potatoes prepped, it’s time to infuse them with incredible flavor; next, we’ll craft our garlic butter.
Crafting the Garlic Butter: The Flavor Infusion
Garlic butter is the heart and soul of these smashed potatoes. It’s where the magic happens, infusing every nook and cranny with rich, savory flavor. We’ll be creating a simple yet incredibly delicious garlic butter that will take your potatoes to the next level.
Melting the Butter
Begin by placing 4 tablespoons (1/2 stick) of unsalted butter in the same pot you used to boil the potatoes. Melt the butter over low heat to prevent burning. We want it gently melted and ready to receive the garlic.
Infusing with Flavor
Once the butter is melted, remove the pot from the heat. Now it’s time to add the flavor! Stir in the grated garlic (about 1 tablespoon, from 4 cloves), 2 tablespoons of chopped fresh parsley, 3/4 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. The warmth of the butter will gently cook the garlic and release its aromatic oils.
Pro-Tip: For a softer, sweeter garlic flavor, consider using roasted garlic or garlic confit instead of fresh. The roasting process mellows the garlic’s sharpness and adds a depth of flavor that complements the potatoes beautifully. Either option will enhance your garlic butter and give your smashed potatoes a gourmet touch.
Now that your garlic butter is ready, we’ll move on to coating the potatoes for roasting.
Smash, Coat, and Roast: Achieving Ultimate Crispiness
Now that your potatoes are boiled and your garlic butter is ready, it’s time to bring it all together and create those irresistibly crispy smashed potatoes.
This section will guide you through the final steps: coating the potatoes in that flavorful garlic butter, smashing them to maximize surface area, and roasting them to golden-brown perfection.
Coating the Potatoes
Carefully add the drained potatoes back into the pot with the melted garlic butter.
Gently toss them to ensure each potato is generously coated in the fragrant mixture.
This garlic butter bath is crucial, as the fat helps to crisp the potatoes in the oven, and it infuses them with that amazing garlic flavor.
Smashing for Maximum Crispiness
Pour the coated potatoes and any extra melted butter onto your rimmed baking sheet.
Now comes the fun part: smashing! Using the bottom of a lightly greased drinking glass or measuring cup, press down on each potato.
Flatten them to about 1/2-inch thick, encouraging them to split open. This increased surface area is key to achieving maximum crispiness.
Roasting to Golden Perfection
Arrange 2 racks to divide the oven into thirds and heat to 500°F.
Roast on the lower rack until the bottoms are golden-brown, about 10 minutes.
Then, move the baking sheet to the higher rack and continue roasting until the tops are also brown and crispy, another 10 to 15 minutes.
Keep a close eye on them to prevent burning. The high heat is what gives us the perfectly crisp edges, but it can also lead to burning if you’re not careful.
With the potatoes smashed, coated, and roasted, they are almost ready to be served! Next, we’ll cover expert tips for crispy potato mastery.
Expert Tips for Crispy Potato Mastery
Want to ensure your smashed potatoes achieve peak crispiness? Here are a few key pointers to keep in mind.
The Drying Factor
Moisture is the enemy of crispiness. After boiling, make sure to thoroughly drain the potatoes. Then, spread them out on a baking sheet and let them air dry for a few minutes before tossing with the garlic butter. This step allows excess water to evaporate, promoting optimal browning and crisping in the oven.
Generous with Fats
Fat is essential for achieving that irresistible golden-brown crust. Don’t skimp on the butter! The potatoes need enough fat to fry and crisp up properly in the oven. If you find that the potatoes are looking dry during roasting, you can drizzle a little extra melted butter over them.
Oven Temperature
A high oven temperature is crucial for achieving crispy smashed potatoes. A blazing 500°F oven helps to quickly evaporate moisture and create that coveted crispy exterior. Make sure your oven is properly preheated before adding the potatoes.
Keep these tips in mind, and you’ll be well on your way to smashed potato perfection. Next, let’s look at serving suggestions to complete your dish.
Serving Suggestions: Pairing Your Smashed Potatoes
These smashed potatoes are incredibly versatile and pair well with a variety of dishes. They can be a standout side for both casual weeknight dinners and more elaborate weekend meals.
For a simple yet satisfying meal, serve them alongside grilled chicken or pan-seared salmon. The crispy potatoes offer a delightful textural contrast to the tender protein.
Consider pairing them with a juicy steak for a more indulgent experience. A dollop of sour cream or a sprinkle of fresh herbs can further elevate the dish.
Looking for other great side dishes? Try these delicious sauteed kale with garlic and lemon or glazed carrots with pecans.
These potatoes also make a fantastic addition to a buffet or potluck. Their unique texture and flavor are sure to be a crowd-pleaser.
Frequently Asked Questions
Can I use a different type of potato?
Yes, but baby Yukon Gold potatoes are ideal due to their creamy interior and ability to crisp up beautifully. Other types, such as red potatoes, can be used but may result in a different texture and level of crispiness.
Why are my smashed potatoes not crispy?
Lack of crispiness often comes down to moisture. Ensure the potatoes are thoroughly dried after boiling and before roasting. Also, be generous with the butter and ensure the oven is at the correct temperature (500°F).
Can I make these ahead of time?
Yes, you can boil the potatoes in advance and store them (drained and cooled) in the refrigerator for up to 2 days. Reheat and finish the recipe when ready to serve.
Did You Make This? Let Us Know!
We hope you love these crispy smashed potatoes! If you gave this recipe a try, please leave a rating and comment below. Your feedback helps other home cooks, and we love to hear from you!
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Smashed Potatoes with Garlic Butter
Equipment
- Large saucepan
- Colander
- Rimmed baking sheet
- drinking glass or measuring cup
Ingredients
Potatoes
- 1.5 pounds baby Yukon Gold potatoes scrubbed
- 2 tablespoons kosher salt for boiling water
Garlic Butter
- 4 tablespoons unsalted butter 1/2 stick
- 1 tablespoon grated garlic from 4 cloves
- 2 tablespoons chopped fresh parsley
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Prep the Potatoes
- Begin by giving 1 1/2 pounds of baby Yukon gold potatoes a good scrub. This removes any dirt and ensures they're ready for cooking.
Boiling the Potatoes to Perfection
- Place the scrubbed potatoes in a large saucepan, then cover them with cold water, ensuring the potatoes are submerged by about an inch. Add 2 tablespoons of kosher salt to the water. This seasons the potatoes from the inside out.
- Bring the water to a boil over high heat, then reduce the heat to a simmer. Continue to cook for 20 to 25 minutes, or until the potatoes are very tender. You should be able to easily pierce them with a sharp knife with no resistance.
Drain and Set Aside
- Once the potatoes are tender, drain them thoroughly. Set them aside in the colander for a few minutes to allow any excess moisture to escape. This step is crucial for achieving maximum crispiness later on.
Crafting the Garlic Butter
Melting the Butter
- Begin by placing 4 tablespoons (1/2 stick) of unsalted butter in the same pot you used to boil the potatoes. Melt the butter over low heat to prevent burning. We want it gently melted and ready to receive the garlic.
Infusing with Flavor
- Once the butter is melted, remove the pot from the heat. Now it's time to add the flavor! Stir in the grated garlic (about 1 tablespoon, from 4 cloves), 2 tablespoons of chopped fresh parsley, 3/4 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. The warmth of the butter will gently cook the garlic and release its aromatic oils.
Smash, Coat, and Roast
Coating the Potatoes
- Carefully add the drained potatoes back into the pot with the melted garlic butter.
- Gently toss them to ensure each potato is generously coated in the fragrant mixture.
- This garlic butter bath is crucial, as the fat helps to crisp the potatoes in the oven, and it infuses them with that amazing garlic flavor.
Smashing for Maximum Crispiness
- Pour the coated potatoes and any extra melted butter onto your rimmed baking sheet.
- Now comes the fun part: smashing! Using the bottom of a lightly greased drinking glass or measuring cup, press down on each potato.
- Flatten them to about 1/2-inch thick, encouraging them to split open. This increased surface area is key to achieving maximum crispiness.
Roasting to Golden Perfection
- Arrange 2 racks to divide the oven into thirds and heat to 500°F.
- Roast on the lower rack until the bottoms are golden-brown, about 10 minutes.
- Then, move the baking sheet to the higher rack and continue roasting until the tops are also brown and crispy, another 10 to 15 minutes.
- Keep a close eye on them to prevent burning. The high heat is what gives us the perfectly crisp edges, but it can also lead to burning if you're not careful.