Save I wasn't trying to reinvent anything the night I made these. I had a bag of potatoes rolling around in the pantry and a stick of butter going soft on the counter. I boiled them, smashed them flat with the bottom of a glass, and tossed them in the oven with garlic and olive oil. When I pulled them out, the edges were shatteringly crisp and the centers were cloud-soft. I ate three standing at the stove before I even plated them.
I made these for a dinner party once, thinking they'd be a quiet side dish. Instead, people kept reaching across the table for more, scraping up the crispy bits stuck to the parchment. Someone asked if I'd trained in a restaurant. I hadn't, but I didn't correct them.
Ingredients
- Baby Yukon Gold or red potatoes (900 g): These hold their shape beautifully when boiled and smashed, and their thin skins turn extra crispy in the oven.
- Salt (1 tbsp for boiling): Salting the water generously seasons the potatoes from the inside out, which makes all the difference.
- Unsalted butter (60 g): Melted butter carries the garlic flavor and helps the edges caramelize into golden crispy shells.
- Extra virgin olive oil (2 tbsp): Mixing it with butter prevents burning and adds a fruity richness.
- Garlic cloves (4, minced): Fresh garlic is non-negotiable here, it blooms in the heat and perfumes every bite.
- Sea salt and black pepper (1 tsp and ½ tsp): Finishing salt adds texture and pepper brings warmth without overpowering the garlic.
- Fresh parsley (1 tbsp plus extra): Brightens the richness and adds a pop of color right before serving.
- Smoked paprika (½ tsp, optional): A subtle smokiness that makes these feel more complex than they are.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This high heat is what gives you those crispy, almost lacy edges.
- Boil the Potatoes:
- Place potatoes in a large pot, cover with cold water, and add a tablespoon of salt. Bring to a boil and cook for 15 to 20 minutes until they're tender enough to pierce easily with a fork.
- Drain and Dry:
- Drain the potatoes in a colander and let them steam for 2 to 3 minutes. This dries them out slightly, which helps them crisp up beautifully in the oven.
- Smash Them Flat:
- Arrange the potatoes on the baking sheet with space between each one. Use the bottom of a glass or a potato masher to gently press each one down to about 1.5 cm thick, letting the edges crack and spread out.
- Make the Garlic Butter:
- In a small bowl, whisk together melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika if using. The smell alone will make you impatient.
- Coat Generously:
- Spoon or brush the garlic butter over each smashed potato, making sure it pools in the cracks. Don't be shy with it.
- Roast Until Golden:
- Slide the baking sheet into the oven and roast for 20 to 25 minutes, until the edges are deeply golden and crispy. You'll hear them sizzling if you listen closely.
- Finish and Serve:
- Pull them out, sprinkle with extra parsley, and serve them hot. They're best eaten immediately while the edges are still crackling.
Save One evening my neighbor knocked on the door just as I was pulling a batch out of the oven. I offered her one on a napkin, and she stood in the doorway eating it in silence. Then she asked for the recipe. I realized then that these weren't just potatoes anymore, they were the kind of thing people remembered.
How to Get Them Extra Crispy
The secret is in the smashing. When you press down, you want the edges to break apart and spread out into thin, irregular pieces. Those ragged edges have more surface area, and surface area means crunch. I also like to turn the oven up to broil for the last two minutes if I'm feeling bold, but watch them closely so they don't burn.
Flavor Variations That Work
I've made these with rosemary and lemon zest, with grated Parmesan and thyme, even with chili flakes and lime. Each version felt like a different mood. The base recipe is forgiving enough that you can follow your cravings and it'll still turn out right. Fresh herbs are always better than dried, but in a pinch, dried works too.
Serving Suggestions and Pairings
These go with almost anything, roasted chicken, grilled steak, a simple green salad, or just a bowl of sour cream for dipping. I've served them as a side and watched them disappear faster than the main course. They're also excellent cold the next day, though they rarely make it that far.
- Serve with a dollop of sour cream or garlicky aioli on the side.
- Pair with roasted vegetables or a crisp arugula salad for balance.
- They're sturdy enough to hold up next to bold, saucy mains without getting lost.
Save These potatoes taught me that the best recipes aren't always the most complicated ones. Sometimes all you need is good technique, a little butter, and the confidence to let simple ingredients speak for themselves.
Recipe FAQs
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal for their tender flesh and ability to crisp nicely when roasted.
- → How can I ensure crispy edges?
After boiling, let the potatoes steam dry and flatten them gently before roasting to maximize surface area for crispiness.
- → Can I adjust the seasoning?
Yes, herbs like thyme, chives, or rosemary can replace parsley, and adding smoked paprika provides a smoky flavor boost.
- → Is this suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free, making it a safe choice for gluten-sensitive individuals.
- → Any suggestions for serving?
Serve with sour cream, aioli, or sprinkle with grated Parmesan cheese before roasting for extra flavor complexity.