Crispy Smashed Potatoes with Garlic Butter

Smashed potatoes turn humble spuds into a crispy-edged, fluffy-centered side by boiling them tender, flattening gently, and roasting hot. This American weeknight favorite finishes with garlic butter, parsley, and chives for simple dinner-table shine.

Serves 4 · 15 min prep · 50 min cook

Estimate for one serving

• 285 cal
• 4g protein
• 32g carbs
• 16g fat
• 3g fiber

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Ingredients

• 2 lb baby Yukon gold potatoes
• 1 tbsp plus more to taste kosher salt
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 4 garlic cloves
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1/2 tsp black pepper
• 1 tsp flaky sea salt

Instructions

1. 1Place the potatoes in a large pot and cover with cold water by an inch. Add the kosher salt and bring to a boil over high heat.
2. 2Reduce heat to a steady simmer and cook until the potatoes are fork-tender all the way through, about 15 to 20 minutes depending on size. Drain thoroughly in a colander and let them steam-dry for 5 minutes.
3. 3Preheat the oven to 450°F and line a large rimmed baking sheet with parchment. Drizzle half the olive oil over the sheet.
4. 4Arrange the drained potatoes on the sheet, spacing them apart. Use the bottom of a sturdy glass or potato masher to gently smash each one to about 1/2-inch thick so the edges crack and flatten.
5. 5Brush or drizzle the remaining olive oil over the smashed potatoes and season generously with black pepper and a pinch more kosher salt.
6. 6Roast on the middle rack for 25 to 30 minutes, flipping once halfway, until the undersides are deep golden and the edges are shatter-crisp.
7. 7While the potatoes roast, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook just until fragrant and lightly golden, about 1 to 2 minutes; do not let it brown deeply.
8. 8Remove the garlic butter from heat and stir in the chopped parsley and chives.
9. 9Transfer the hot crispy potatoes to a serving platter. Spoon the garlic butter evenly over them so it seeps into the cracks.
10. 10Finish with a sprinkle of flaky sea salt and extra herbs if desired. Serve immediately while the edges stay crunchy.