Smashed garlic butter potatoes are a staple in my kitchen because they strike the perfect balance between crispy edges and a soft, fluffy center. I love how simple ingredients come together to make something so satisfying, especially when I’m looking for a side dish that feels a bit special but doesn’t require much fuss.

The aroma of roasted garlic and butter fills the kitchen as these potatoes bake, making them hard to resist straight from the pan. I often serve them alongside roast chicken or grilled steak, but they’re just as welcome at brunch with eggs and a green salad.

What makes this recipe stand out is the technique: boiling the potatoes first, then smashing and roasting them ensures a golden, crunchy exterior. They’re also easy to scale up for a crowd or dress up with herbs and cheese.

Whether I’m cooking for family or friends, these potatoes always disappear quickly. They’re endlessly adaptable and consistently deliver on flavor and texture.

Quick Facts

Why You’ll Love It

If you love potatoes with crisp edges and a buttery, garlicky flavor, this recipe is for you. Smashed garlic butter potatoes are easy to prepare and fit any meal, from weeknight dinners to holiday spreads. The method guarantees both crunch and tenderness in every bite.

• Crispy outside, fluffy inside
• Big garlic butter flavor
• Minimal, everyday ingredients
• Great for meal prep or a crowd
• Customizable with herbs or cheese

Ingredients

These potatoes use ingredients you likely already have on hand. Baby potatoes work best for their thin skins and creamy texture, but any small waxy potato will do. Fresh garlic and good-quality butter are key for the best flavor, and a sprinkle of herbs at the end adds freshness.

• 1 1/2 pounds baby potatoes (Yukon Gold or red)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)
• 1/4 teaspoon smoked paprika (optional)
• Grated Parmesan cheese, for serving (optional)

Step-by-Step Instructions

The process is straightforward: boil, smash, and roast. Boiling the potatoes first ensures they’re tender inside, while smashing and roasting gives you those coveted crispy edges. Take care not to over-smash, so they hold together but still have lots of surface area to crisp up.

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
2. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-18 minutes.
3. Drain the potatoes well and let them steam dry for 2-3 minutes.
4. Transfer the potatoes to the prepared baking sheet. Use the bottom of a glass or a potato masher to gently smash each potato to about 1/2-inch thick.
5. In a small bowl, mix together the melted butter, olive oil, and minced garlic.
6. Brush or spoon the garlic butter mixture evenly over each smashed potato. Sprinkle with salt, pepper, and smoked paprika if using.
7. Roast in the oven for 25-30 minutes, or until the edges are golden and crispy.
8. Remove from the oven and sprinkle with fresh parsley and Parmesan cheese if desired. Serve hot.

Chef Tips

A few simple tips can help you get the crispiest, most flavorful potatoes. These suggestions are based on what works best in my kitchen.

• Let potatoes steam dry after boiling for extra crispness.
• Don’t overcrowd the baking sheet; give potatoes space.
• Use parchment for easy cleanup and less sticking.
• Smash potatoes gently; don’t break them apart.
• Add cheese in the last 5 minutes for melty tops.

Substitutions

This recipe is flexible if you need to work with what you have. Here are some easy swaps that keep the spirit and flavor of the dish intact.

• Use ghee or plant-based butter for dairy-free.
• Swap fresh garlic for 1 teaspoon garlic powder.
• Try rosemary or thyme instead of parsley.
• Use fingerling potatoes if baby potatoes aren’t available.
• Add a pinch of chili flakes for heat.

Storage & Reheating

Leftovers keep well and can be revived easily. Here’s how I handle storing and reheating smashed potatoes for best results.

• Store in an airtight container in the fridge for up to 3 days.
• Reheat on a baking sheet at 400°F (200°C) until hot and crisp, about 10 minutes.
• Microwaving is quick but won’t keep them crispy.
• Freeze for up to 1 month; reheat from frozen in the oven.
• Add fresh herbs after reheating for best flavor.

Perfect Pairings

Smashed garlic butter potatoes are versatile and pair well with a range of mains and sides. I often serve them with roasted meats or simple salads. They also complement a glass of crisp white wine or a light red.

• Grilled or roasted chicken
• Seared steak or pork chops
• Simple green salad with lemon vinaigrette
• Chardonnay or Pinot Noir

FAQs

Here are answers to some common questions I get about making smashed potatoes. These tips can help you avoid pitfalls and get the best results.

Nutritional Note

Approximate per serving: 220 calories, 6g fat, 36g carbs, 4g protein. Values will vary with toppings and substitutions.