Crispy Garlic Butter Smashed Potatoes

Crispy Garlic Butter Smashed Potatoes deliver a satisfying crunch and buttery garlic flavor in every bite. Boiled baby potatoes are smashed, then roasted until the edges turn deep amber, making them the perfect side for any dinner without any fancy techniques.

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Ingredients

Potatoes and Seasoning

• 1.5 pounds small whole baby potatoes
• 1 tablespoon flaky sea salt
• ½ teaspoon cracked black pepper

Garlic Butter Topping

• 3 tablespoons unsalted butter, softened
• 8 garlic cloves, peeled and minced
• 2 tablespoons olive oil
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh chives

Step-by-Step Instructions

1. 1. Preheat oven to 425°F (220°C) and line a flat metal baking tray with parchment.
2. 2. Place potatoes in a pot, cover with cold water, add ½ teaspoon salt, and bring to a boil; simmer 12‑15 minutes until fork‑tender.
3. 3. Drain potatoes, let steam dry for 2 minutes, then arrange on the tray and gently press each with the bottom of a glass until flattened to about ½‑inch thickness.
4. 4. Drizzle olive oil over the smashed potatoes, then sprinkle the remaining sea salt and cracked pepper.
5. 5. Roast 20‑25 minutes, turning once, until edges are crisp and golden brown.
6. 6. Meanwhile, melt butter in a small saucepan over low heat, add minced garlic, and cook 2‑3 minutes until fragrant but not browned.
7. 7. Remove potatoes from oven, brush generously with garlic butter, sprinkle grated Parmesan, and return to oven for 3‑4 minutes until cheese melts.
8. 8. Finish with a sprinkle of chopped chives and serve immediately.

Tips for Success

• Boil potatoes whole; peeling is optional but keeps skins intact for extra texture.
• Use a sturdy glass or pot bottom to press potatoes evenly without breaking them.
• Do not overcrowd the tray; space ensures each potato crisps on all sides.
• Watch the garlic butter closely—over‑cooking turns garlic bitter.
• For extra crunch, broil for 1‑2 minutes after adding Parmesan.

Storage

Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat on a baking sheet at 375°F (190°C) for 10 minutes to restore crispness. Freeze smashed potatoes raw; bake from frozen, adding 10 minutes to cooking time.

Notes

Press potatoes just enough to flatten; too thin can dry out. Finish under the broiler for a quick, extra‑crisp finish.

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