Crispy Smashed Potatoes (Classic Easy Garlic Butter Recipe)

On late weeknights, when the oven is doing most of the work, and everyone wants something comforting fast, these crispy smashed potatoes deliver. They brown to a deep, golden crunch while staying soft and pillowy inside. I often serve them with roasted chicken or a quick bean side, like this creamy garlic Parmesan butter beans recipe, for a complete plate. The buttery garlic aroma alone is reason enough to make them often.

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Quick Tips to Make Crispy Smashed Potatoes Effortless

If you want reliably crisp edges without fuss, focus on two things, texture and timing. This section sets the tone: we keep the technique simple so you can repeat it with confidence, and a couple of small adjustments make a big difference in crunch and flavor.

Ingredient Lineup

• 1.5 pounds baby potatoes (Yukon Gold or red potatoes)
• 3 tbsp unsalted butter (melted)
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary or parsley (chopped, for garnish)

Step-by-Step Method

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper., Pro tip: warm ovens promote crisping, so give the oven a solid 10 minutes to reach temp before the potatoes go in.
2. Place baby potatoes in a large pot, cover with salted water, and boil until fork-tender, about 15–20 minutes., Mini-tip: start with cold water and salt the pot well the way you salt pasta, it seasons the potatoes all the way through.
3. Drain the potatoes and let them steam dry for 5 minutes., Expert tweak: shake the colander gently to roughen the skins, that extra texture helps them crisp in the oven.
4. Transfer potatoes to the baking sheet. Use the bottom of a glass or measuring cup to gently smash each potato flat., Technique note: press firmly but not so hard you pulverize them, aim for 1/2 inch thickness so the edges can brown without the centers flattening out.
5. In a small bowl, combine melted butter, olive oil, and minced garlic. Spoon the mixture evenly over each smashed potato., Flavor tip: let the melted butter and garlic sit for a minute so the garlic infuses the fat, but don’t let it sit so long it cools and solidifies.
6. Sprinkle with salt and pepper. Add chopped rosemary if using., Seasoning tip: salt before baking for depth, and reserve a tiny finishing sprinkle after baking to wake the flavors back up.
7. Bake for 40–45 minutes, flipping halfway if desired, until potatoes are golden brown and crispy., Crisping tip: flip at 20–22 minutes for even browning, and if edges need an extra push, move the pan to the upper rack for the last 5 minutes.
8. Garnish with fresh parsley or more herbs before serving., Presentation tip: finishing with cold, bright herbs contrasts the warm butter and makes the dish pop visually and on the palate.

Nutrition Breakdown

• Serving size: about 1/3 of the recipe, roughly 4–5 small potatoes.
• Calories: approximately 220–270 per serving, depending on how much butter you use.
• Protein: around 3–4 grams per serving.
• Carbohydrates: roughly 30–35 grams, mostly from the potatoes.
• Fat: about 10–14 grams, from butter and olive oil.
• Fiber: 2–3 grams, mostly from potato skins.
• Short health insight: This is a comfort side with a moderate calorie count, the olive oil and limited butter offer more of the good fats, and leaving skins on boosts fiber and nutrients.

Perfect Pairings

• Serve with roasted or grilled proteins, such as lemon-herb chicken or a simply seared steak, for a classic combo.
• Use as a satisfying side to vegetarian mains, especially rich, saucy dishes like mushroom ragout or a creamy bean stew.
• Bring these to casual gatherings with a trio of dips, think garlic aioli, herbed yogurt, and spicy ketchup, for a crowd-pleasing finger food.
• Seasonal moment: pair with grilled summer corn and a bright salad in warm months, or with braised greens and oven-roasted root veg in cooler weather.

How to Store It Right

• Refrigerator: Store cooled smashed potatoes in an airtight container for up to 3 days, layering with parchment to keep edges crisp.
• Freezer: Not ideal to freeze after baking, but you can par-boil and smash raw, then freeze on a sheet pan; transfer to a bag once solid and bake from frozen, adding extra minutes.
• Optimal reheating: Re-crisp in a 400°F oven or toaster oven for 8–10 minutes, or in an air fryer at 375°F for 6–8 minutes.
• Freshness tip: Don’t add fresh herbs before storing, they wilt; add them after reheating for brightness.

Expert Tips

• Use similarly sized baby potatoes so boiling and crisping are even, uneven sizes mean some will overcook while others stay firm.
• Don’t overcrowd the baking sheet, give each potato a little breathing room so hot air can circulate and create crisp edges.
• For extra crunch, sprinkle a light dusting of panko or grated Parmesan on the potatoes for the last 10 minutes of baking.
• If you want deeper garlic flavor without browning garlic too soon, roast the garlic separately then mash into the butter for a milder, sweeter profile.

Flavor Experiments

• Seasonal: Autumn twist with a pinch of smoked paprika and a drizzle of maple-butter before serving, pairs beautifully with roasted squash.
• Gourmet: Finish with shaved Parmesan, a squeeze of lemon, and flaky sea salt, then scatter microgreens or finely chopped chives for a restaurant feel.
• Playful: Make them nacho-style, top with salsa, melted cheddar, jalapeños, and a dollop of sour cream for an indulgent snack twist.

Mistakes to Avoid

• Mistake: Boiling potatoes too long so they fall apart when smashed; Fix: test with a fork and stop when fork-tender but still holding shape.
• Mistake: Not drying potatoes before smashing; Fix: let them steam dry for at least 5 minutes so surface moisture evaporates and they crisp properly.
• Mistake: Crowding the pan which causes steaming instead of roasting; Fix: use two baking sheets if needed to keep space between potatoes.
• Mistake: Putting raw minced garlic directly on top and burning it; Fix: mix garlic into melted butter or add garlic halfway through baking if you want a fresher bite.

What to Do with Leftovers

• Crispy Hash: Chop leftovers, sauté with diced onion and a splash of olive oil, press into a skillet to form crispy hash, top with a fried egg.
• Potato Salad Upgrade: Cube and toss with a mustard-herb vinaigrette, red onion, and a handful of crunchy celery for a warm potato salad.
• Loaded Potato Bites: Reheat, top with shredded cheese, scallions, a spoonful of Greek yogurt or sour cream, and crumbled bacon for a quick snack.

Quick Questions

Q: How do I get the edges extra crispy without burning the garlic?

A: Mix the minced garlic into the melted butter and brush it on, that diffuses the heat. If you want a more golden garlic finish, add a sprinkle of garlic powder at the start and reserve fresh minced garlic for the last 10 minutes of baking.

Q: Can I use larger potatoes or sweet potatoes instead?

A: You can, but adjust technique: larger potatoes need more boiling time and should be sliced, not smashed, for even crisping. Sweet potatoes will caramelize faster and may need a slightly lower oven or shorter bake to avoid burning.

Q: Is there a dairy-free option that still tastes rich?

A: Yes, swap the butter for equal olive oil and add a tablespoon of dairy-free spread if you want richness. Finish with fresh herbs and a squeeze of lemon to mimic the brightness butter gives.

Q: What’s the best way to reheat without losing texture?

A: Reheat in an oven or air fryer instead of the microwave. A hot, dry environment restores the edge crisp while warming the center, about 8–10 minutes at 400°F depending on your appliance.