I used to be obsessed with discovering new ways to cook potatoes. Now I'm just obsessed with creating new varieties of smashed potatoes. Ever since I first came upon the brilliant technique, in which small boiled potatoes are smashed, slathered with oil, and baked until crispy, I can't stop experimenting. My kitchen has turned into a smashed potato factory, and each piping-hot batch is better than the last.
Buttery Smashed Potatoes: Watch the Video
My Favorite Smashed Potatoes Are Inspired by Garlic Bread
A surefire way to create a new favorite dish? Steal a flavor combination from one of your favorite recipes. (This is how cacio e pepe croutons, pizza chicken, and Buffalo cauliflower were all born.) For these crispy taters, I took inspiration from crunchy, buttery garlic bread.
You'll start out by boiling potatoes in heavily salted water until tender. While they're draining, you'll melt butter in the now-empty pot, add garlic and chopped fresh parsley, then add the boiled potatoes and toss, toss, toss. Now comes the fun part — the smashing! Grab whatever's closest — a flat-bottomed measuring cup, a drinking glass, a potato masher — and crush each potato until it's flattened but still intact.
To prevent the garlic from burning, I like to grate it on a Microplane so that the pieces are teensy-tiny. It ensures you get all the intense garlic flavor without any bitterness.
If you love smashed potatoes, tell me: How do you like to flavor them?
Garlic Butter Smashed Potatoes
Serves 4 to 6
Prep time: 10 minutes ; cooking time: 50 minutes
1 1/2 pounds
baby Yukon gold potatoes (10 to 14)
plus 3/4 teaspoon kosher salt, divided
(1/2 stick) unsalted butter
garlic, grated (about 1 tablespoon)
chopped fresh parsley leaves
freshly ground black pepper
Scrub the potatoes clean and place in a large saucepan. Add enough cold water to cover potatoes by about an inch. Stir in 2 tablespoons of the salt, place over high heat, and bring to a boil. Reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a sharp knife with no resistance, 20 to 25 minutes. Drain and set aside.
Arrange 2 racks to divide the oven into thirds and heat to 500°F. Place the butter in the now-empty pot and melt over low heat. Remove from heat and stir in the garlic, parsley, pepper, and remaining 3/4 teaspoon salt. Add the potatoes and toss to coat.
Pour the potatoes and any extra melted butter mixture onto a rimmed baking sheet. Using the bottom of a lightly greased drinking glass or measuring cup, press down on each potato until it splits open and is flattened to 3/4-inch thick.
Roast on the lower rack until the bottoms are golden-brown, about 10 minutes. Move to the higher rack and roast until the tops are brown and crispy, 10 to 15 minutes more. Serve warm.
Make ahead: The potatoes can be boiled and refrigerated for up to 2 days before roasting.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.