Fork WeeklySides
Garlic Butter Smashed Potatoes
Smashed potatoes are the best of both worlds — creamy and fluffy inside like a baked potato, shatteringly crisp outside like a chip. They steal the show at any dinner.
Two things guarantee the crunch: dry the boiled potatoes before smashing, and roast them at a high heat with enough fat to essentially shallow-fry the undersides.
Garlic Butter Smashed Potatoes
Baby potatoes boiled until tender, smashed flat, and roasted in garlic butter until shatteringly crisp — the best potato side you can put on a table.
Ingredients
- 1.5 lb (680 g) baby potatoes
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp flaky salt
- Black pepper
- 2 tbsp chopped parsley or chives
Instructions
- Put the potatoes in a pot, cover with salted water, and boil until fork-tender, 15–18 minutes. Drain well and let steam-dry 5 minutes.
- Heat the oven to 450°F (230°C). Stir the melted butter, olive oil and garlic together.
- Arrange the potatoes on a sheet pan and smash each flat with the bottom of a glass or a fork, to about ½ inch thick.
- Brush generously with the garlic butter and season with flaky salt and pepper.
- Roast 25–30 minutes, until deeply golden and crisp at the edges. Scatter with herbs and serve.
Recipe notes & tips
- Steam-drying the boiled potatoes is what lets them crisp instead of steaming in the oven.
- Don't move them too soon — let them roast undisturbed so a crust forms.
- Add grated parmesan in the last 5 minutes for a cheesy crust.
246 kcalCalories
4 gProtein
30 gCarbs
13 gFat