The most yummy crispy smashed potatoes from Bon Appetit! This is one of my favorite tiny potato recipes: tender boiled potatoes smashed and drizzled with garlic butter sauce, then baked to crispy, salty, buttery submission. Make. These. Now.
Don't leave me. It feels good. Embrace it. The garlic butter, that is.
Hello and welcome to your new favorite side dish! These smashed potatoes are YUMMY, a word that honestly should be used to describe as many of your foods as possible. You only live once, potatoes are a vegetable, and garlic butter is the savory icing on the potato cake that we all need to use whenever we possibly can.
These are my version of Bon Appetit's smashed potatoes: they're simple to make in just a few steps and the end result is a fluffy-on-the-inside, crispy-on-the-outside cross between mashed potatoes and french fries that is REALLY yummy. Trust.
I use baby potatoes or tiny potatoes, 2 inches in diameter or so. Any small to medium potatoes are fine, just be sure they're nearly the same size so they cook in about the same amount of time.
Step By Step Instructions
Start by covering the potatoes in a large pot with water + salt - a tablespoon or two to really flavor the water. Bring the water to a boil and boil the potatoes uncovered for 15-20 minutes or until the potatoes are tender. Poke one with a fork to check! They should be nearly cooked through.
Drain the potatoes in a colander, then scatter them on a large baking sheet to cool just slightly and completely dry out. Preheat the oven to 400F while the potatoes are resting.
Now, we smash! I got this method straight from Bon Appetit. I've smashed potatoes like this before using the bottom of a glass, which works well but takes time. Instead, grab a second baking sheet and put it over the potatoes, then press down to smash all the potatoes at once!
BOOM. So simple and v satisfying from the pop of the potatoes. Press down on the baking sheet until the potatoes are about ½ inch thick or less, and scoot any around that were too close and ended up smashing one another.
When the potatoes are flat on the bottom baking sheet, sprinkle them with salt and pepper and drizzle them with olive oil.
Toss the potatoes in the oven for 40 minutes so they can roast and get crispy at the edges.
Garlic Butter Sauce
While the potatoes roast, chop some parsley and melt some butter with minced garlic. You're welcome.
Take the potatoes out of the oven - they should be crispy at the edges but still tender in the center. Drizzle them allllll over with the garlic butter sauce, then back in the oven they go for another 10 minutes.
Taste a potato. More salt? Go for it. Scatter the parsley over the pan, and we're ready for action!
The garlic just barely cooks in the warm butter, and the raw garlic flavor balances the creamy, salty, buttery potatoes that are just out of this world.
I love these as alone with a side dish, particularly something that has a gravy - these chicken meatballs and gravy would be delicious with crispy garlic smashed potatoes on the side.
OR OR OR they could definitely for sure be an appetizer, served with...ranch? bbq sauce? ketchup? All of the dips, please and thank you.
(Pro tip, if you have some extra tiny potatoes make some steamed baby potatoes! They go very nicely with a steak.)
I adore these. They are wonderfully crispy + buttery, and obviously garlic butter all over our entire lives is the way to go henceforth. I've seen lots of tiny potatoes at the farmer's market recently, so I'm calling crispy smashed potatoes the vegetable of summer.
Boiling and roasting potatoes makes them extra crispy, and a bath of garlic butter never hurt anything, you know? These are the most delicious side dish or appetizer served with your favorite dip!
- 2 pounds small potatoes
- kosher salt and black pepper
- ¼ cup olive oil
- ¼ cup melted butter (½ stick)
- 2 cloves minced garlic
- freshly chopped parsley for serving
- Place the potatoes in a large pot with cold salted water. Bring to a boil and boil uncovered for 20 minutes. Drain the potatoes and scatter on a large baking sheet to cool slightly.
- Preheat the oven to 400F. Place a second baking sheet on top of the potatoes and press down all over to smash the potatoes to about ½ inch thick. Drizzle the potatoes with the olive oil and sprinkle with 2 teaspoons salt and lots of pepper.
- Roast the potatoes for 40 minutes until browned and crispy at the edges. Meanwhile, combine the garlic with the melted butter.
- When the potatoes have roasted, remove them from the oven and drizzle all over with the garlic butter. Return to the oven for 10 minutes.
- Take the potatoes out of the oven when they are crispy at the edges and soft in the center. Taste and add more salt if you'd like. Sprinkle with fresh parsley and serve!
Your potatoes may be smaller or larger and need different boiling times - if you have very teeny potatoes, boil for 10 minutes then test for doneness. The potatoes should be fork-tender but not mushy.
For prep, feel free to boil and smash the potatoes in advance, then roast right before serving. The boiled potatoes will keep in the fridge, covered, for a day or two.
To make these vegan, sub vegan butter or use all olive oil in place of the butter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Keywords: potatoes, side dishes, gluten free side dishes, garlic butter, potato recipes, crispy smashed potatoes, garlic butter sauce