What type of potatoes work best for garlic butter smashed potatoes?

Baby Yukon gold potatoes are ideal for garlic butter smashed potatoes because of their creamy texture and thin skins, which crisp up nicely when smashed and roasted. However, you can use other waxy or all-purpose potatoes like red potatoes or fingerlings for a similar result. Avoid starchy potatoes like russets as they may fall apart during boiling and smashing.

How do I prepare garlic butter smashed potatoes step-by-step?

Start by boiling whole baby potatoes in salted water until tender, about 15-20 minutes. Drain and return them to the pot to dry. Melt butter in the pot and add finely grated garlic and chopped parsley. Toss the potatoes in the garlic butter mixture. Place the potatoes on a baking sheet and gently press each with the bottom of a glass or masher until flattened but still intact. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes until crispy and golden.

Can I customize the flavor of garlic butter smashed potatoes?

Yes, you can adjust the flavor by adding herbs and spices. Try adding rosemary, thyme, or chives for a fresh herb twist. For extra heat, sprinkle red pepper flakes or smoked paprika. A squeeze of lemon juice after baking adds brightness. You can also mix Parmesan cheese into the butter for a savory, cheesy crust.

Is it possible to prepare smashed potatoes ahead of time?

You can boil the potatoes a day or two in advance and store them in the refrigerator. Before serving, toss the pre-cooked potatoes in garlic butter, smash them, and roast until crispy. This method saves time on the day of serving without compromising texture or flavor.

What are some common mistakes to avoid when making smashed potatoes?

Avoid overboiling the potatoes, which can cause them to fall apart during smashing. Also, don't smash them too thin or they may break apart completely. Use finely grated garlic to prevent a burnt or bitter taste. Lastly, be sure to drizzle enough butter for flavor and crispiness but not so much that the potatoes become soggy.

Garlic Butter Smashed Potatoes: 4 Steps to Crispy Sides

Name: Garlic Butter Smashed Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: – 1 ½ lb (approximately 680 g) baby Yukon Gold potatoes, about 10-14 pieces; – 2 Tbsp + ¾ tsp kosher salt, divided; – 4 Tbsp unsalted butter (½ stick); – 4 garlic cloves, finely grated (approximately 1 Tbsp); – 2 Tbsp fresh parsley, chopped; – ¼ tsp freshly ground black pepper

Description

🥔 Crispy smashed potatoes with buttery garlic make a satisfying side that’s ready in less than an hour.
🧄 The simple technique of boiling then roasting gives a fluffy interior and a golden, crunchy exterior.

Ingredients

– 1 ½ lb (approximately 680 g) baby Yukon Gold potatoes, about 10-14 pieces

– 2 Tbsp + ¾ tsp kosher salt, divided

– 4 Tbsp unsalted butter (½ stick)

– 4 garlic cloves, finely grated (approximately 1 Tbsp)

– 2 Tbsp fresh parsley, chopped

– ¼ tsp freshly ground black pepper

Instructions

1-Gathering around the kitchen counter with my family, I find joy in simple steps that lead to amazing results. This garlic butter smashed potatoes recipe starts with prepping your potatoes just right. First, scrub the potatoes clean and place them in a saucepan, covering them with cold water by about 1 inch. Add 2 Tbsp kosher salt, bring to a boil, then simmer for 20-25 minutes until tender. Drain them well to keep that texture intact.

2-Next, in the same pot off the heat, melt the butter over low heat and stir in the finely grated garlic, chopped parsley, black pepper, and the remaining ¾ tsp kosher salt. This creates a flavorful coating that’s hard to resist. For a smooth transition, for more ideas on pairing sides, check out my crispy potatoes with saucy beef recipe on the blog.

3-Return the drained potatoes to the pot and toss them until they’re evenly coated. Transfer to a rimmed baking sheet and press each one to about ¾-inch thickness using a greased glass or measuring cup. Preheat your oven to 500°F (260°C), roast on the lower rack for about 10 minutes until golden-brown underneath, then move to the upper rack for another 10-15 minutes until crispy on top. Finally, serve them hot, maybe with a little extra parsley for a fresh pop. The whole process, including prep in 10 minutes and cooking for about 50 minutes, makes it a weekend favorite in my house.

Notes

🥔 For make‑ahead convenience, boil the potatoes up to 2 days ahead and refrigerate; they roast just as well when reheated.
⏰ Store leftovers in an airtight container in the fridge for up to 4 days and re‑heat in a hot oven to restore crispness.
🔪 Grate garlic finely to prevent burning and keep the flavor mellow.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving (≈ 2 potatoes)
Calories: 158 kcal per serving
Sugar: 0.9 g
Sodium: 292 mg
Fat: 7.8 g
Saturated Fat: 4.9 g
Unsaturated Fat: 2.9 g
Trans Fat: 0 g
Carbohydrates: 20.4 g
Fiber: 2.6 g
Protein: 2.5 g
Cholesterol: 0 mg

Keywords: Garlic Butter Potatoes, Smashed Potatoes, Crispy Side Dish, Easy Roasted Potatoes