Save It Last summer, my neighbor brought over a bag of baby potatoes from her garden and insisted I try smashing them instead of the usual roasting. I was skeptical about the extra step, but that first batch came out of the oven with these incredible crispy edges while staying creamy inside, and my kitchen smelled like roasted garlic heaven.
I made these for a friendsgiving last fall when I was short on oven space, and they disappeared faster than the turkey. Everyone kept asking what made them so flavorful, and honestly, it was just that roasted garlic butter mixture getting into all those crispy nooks and crannies.
Ingredients
- 1.5 lbs baby Yukon Gold or red potatoes: These thin skinned varieties hold their shape perfectly when smashed and develop the best crispy edges without falling apart
- 1 head garlic: Roasting whole transforms sharp raw garlic into something sweet, spreadable, and utterly irresistible
- 3 tbsp fresh parsley, chopped: Adds bright, fresh color and a peppery bite that cuts through all that rich butter
- 1 tbsp fresh chives, chopped: Brings a mild onion flavor that complements the roasted garlic without overpowering it
- 1 tsp fresh thyme leaves: Earthy and aromatic, thyme bridges the gap between the creamy potatoes and crispy exterior
- 3 tbsp unsalted butter, melted: Creates that golden, flavorful crust and helps the seasonings stick to every surface
- 2 tbsp olive oil (plus extra for drizzling): Works with butter for high heat cooking and adds that lovely fruity finish
- 2 tbsp heavy cream (optional): Makes the garlic coating extra lush and helps it cling to the potatoes
- 1 tsp kosher salt, plus more to taste: Essential for drawing out moisture and ensuring those edges crisp up properly
- ½ tsp freshly ground black pepper: Adds just enough warmth to balance the sweetness of roasted garlic
Instructions
- Roast the garlic head:
- Cut the top off the garlic, drizzle with olive oil, wrap in foil, and roast at 425°F for 30 minutes until cloves are soft and golden brown
- Boil the potatoes:
- Place potatoes in a large pot with cold salted water, bring to a boil, and cook 15 to 20 minutes until fork tender then drain
- Smash the potatoes:
- Arrange on a parchment lined baking sheet and use a potato masher or sturdy glass to gently press each potato to about half inch thickness
- Make the garlic butter:
- Squeeze roasted garlic into a bowl and mash with melted butter, olive oil, heavy cream if using, salt, and pepper until smooth
- Coat and bake:
- Brush the garlic butter mixture over each potato then bake at 425°F for 20 to 25 minutes until crispy and golden brown
- Garnish and serve:
- Sprinkle with fresh parsley, chives, and thyme, drizzle with olive oil if desired, and serve hot while still crispy
Save It These have become my go to for Sunday roasts because they feel fancy enough for company but are simple enough for a regular Tuesday. Something about smashing the potatoes feels so satisfying, like youre breaking all the cooking rules but getting rewarded with the best results.
Getting The Perfect Crisp
The key is leaving enough space between potatoes on the baking sheet so hot air can circulate. I learned this the hard way when I once tried to squeeze an extra batch on and ended up with steamed soft potatoes instead of crispy ones.
Make Ahead Magic
You can boil and smash the potatoes up to a day ahead, then store them layered between parchment paper in the refrigerator. Just brush with the garlic butter right before baking, and they will taste just as fresh.
Serving Suggestions
These pair beautifully with roasted chicken, grilled steaks, or even as part of a vegetarian spread with a big green salad. The garlic butter makes them rich enough to stand alone as a simple dinner with just some crusty bread.
- Try swapping parsnips for half the potatoes in winter for a sweeter variation
- Add a pinch of smoked paprika to the garlic butter for a subtle smoky depth
- These reheat surprisingly well in a 350°F oven for 10 minutes
Save It There is something so comforting about a dish that looks rustic but tastes restaurant quality. These smashed potatoes might just become your new favorite way to serve the humblest vegetable.
Common Questions About Recipes
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal because their naturally creamy texture holds up well to boiling and smashing. Their thin skins get beautifully crispy in the oven without becoming tough.
- → Can I prepare these ahead of time?
Yes! Boil and smash the potatoes up to a day in advance. Store them covered in the refrigerator, then brush with the garlic butter and bake when ready to serve.
- → How do I get them extra crispy?
Make sure potatoes are completely dry before smashing, use plenty of oil-butter mixture, and don't overcrowd the baking sheet. A hot oven at 425°F ensures maximum crunch.
- → Can I use dried herbs instead of fresh?
Absolutely. Use about one-third the amount of dried herbs compared to fresh. Add them during the last few minutes of baking so they don't burn.
- → What main dishes pair well with these?
These versatile potatoes complement roasted chicken, grilled steak, baked salmon, or pork chops. They're also substantial enough to serve as a light vegetarian main.