Garlic Butter Smashed Potatoes

updated Mar 25, 2022
Garlic Butter Smashed Potatoes

These mouthwatering smashed potatoes are tossed in a garlic butter mixture and baked until golden and crispy.

Serves4 to 6

Prep10 minutes

Cook50 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
a smashed poato, very closeup
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

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.

What Are the Best Potatoes to Use?

You can make smashed potatoes with practically any kind of potato — I wrote all about it here. For this recipe, we’re starting with baby Yukon gold potatoes, which is most common for smashed potatoes.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

How Do I Make Garlic Butter Smashed Potatoes?

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.

Can You Add Other Flavorings?

For these crispy taters, I took inspiration from crunchy, buttery garlic bread. But you can switch up the flavors in any number of ways; here are a few ideas:

Can You Make Smashed Potatoes Ahead?

While smashed potatoes are best served hot from the oven, you can prep ahead by boiling the potatoes in advance. Store them in the refrigerator for up to two days.

If you love smashed potatoes, tell me: How do you like to flavor them?

Garlic Butter Smashed Potatoes

These mouthwatering smashed potatoes are tossed in a garlic butter mixture and baked until golden and crispy.

Prep time 10 minutes

Cook time 50 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1 1/2 pounds

    baby Yukon gold potatoes (10 to 14)

  • 2 tablespoons

    plus 3/4 teaspoon kosher salt, divided

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 4 cloves

    garlic, grated (about 1 tablespoon)

  • 2 tablespoons

    chopped fresh parsley leaves

  • 1/4 teaspoon

    freshly ground black pepper

Instructions

Show Images
  1. 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 kosher 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.

  2. Add enough cold water to cover potatoes by about an inch. Stir in 2 tablespoons of the kosher salt, place over high heat, and bring to a boil.

  3. 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.

  4. 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 kosher salt.

  5. Add the potatoes and toss to coat.

  6. 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.

  7. 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.

Recipe Notes

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.