Crispy Garlic Butter Potatoes (Printable)

Golden smashed potatoes infused with garlic butter and herbs, crispy outside and fluffy inside.

# What You Need:

→ Potatoes

01 - 2 lbs baby Yukon Gold or red potatoes
02 - 1 tbsp salt (for boiling water)

→ Garlic Butter

03 - 4 tbsp unsalted butter, melted
04 - 2 tbsp extra virgin olive oil
05 - 4 garlic cloves, minced
06 - 1 tsp sea salt
07 - ½ tsp freshly ground black pepper
08 - 1 tbsp fresh parsley, finely chopped (plus extra for garnish)
09 - ½ tsp smoked paprika (optional)

# Steps:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, bring to a boil, and cook for 15 to 20 minutes until tender when pierced with a fork.
03 - Drain potatoes and let steam dry in a colander for 2 to 3 minutes.
04 - Arrange potatoes spaced apart on the baking sheet and gently flatten each to approximately ½ inch thickness using the bottom of a glass or potato masher.
05 - In a small bowl, whisk together melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika if using.
06 - Generously spoon or brush the garlic butter mixture over each smashed potato.
07 - Roast in the oven for 20 to 25 minutes until golden and crispy at the edges.
08 - Remove from oven, sprinkle with additional parsley, and serve immediately.

# Expert Tips:

01 -
  • The contrast between crispy golden edges and fluffy tender centers is completely addictive.
  • Garlic butter seeps into every crack and crevice, making each bite deeply flavorful.
  • It uses simple pantry ingredients but tastes like something from a bistro.
  • They're endlessly adaptable with herbs, cheese, or whatever you have on hand.
02 -
  • Don't skip the steam-drying step after boiling, wet potatoes won't crisp no matter how hot your oven is.
  • Press the potatoes gently but firmly so they crack at the edges, those jagged bits are what turn into the crispiest parts.
  • Use parchment paper instead of foil, it prevents sticking and makes cleanup effortless.
03 -
  • If you're making a big batch, use two baking sheets and rotate them halfway through for even crisping.
  • Leftover garlic butter can be stored in the fridge and used on bread, vegetables, or scrambled eggs.
  • For a vegan version, swap the butter for plant-based butter and the result is just as rich and crispy.
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