Description
These crispy smashed potatoes deliver a golden crunch while remaining soft and fluffy inside, making them the perfect comforting side dish.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place baby potatoes in a large pot, cover with salted water, and boil until fork-tender, about 15–20 minutes.
- Drain the potatoes and let them steam dry for 5 minutes.
- Transfer potatoes to the baking sheet and gently smash each potato flat using the bottom of a glass.
- In a small bowl, combine melted butter, olive oil, and minced garlic. Spoon the mixture evenly over each smashed potato.
- Sprinkle with salt and pepper, and add chopped rosemary if using.
- Bake for 40–45 minutes, flipping halfway if desired, until golden brown and crispy.
- Garnish with fresh parsley or more herbs before serving.
Notes
Use similarly sized baby potatoes for even cooking and avoid overcrowding the baking sheet for the crispiest results. Optional: Sprinkle panko or grated Parmesan for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg