Ultra-Crispy Garlic Butter Smashed Potatoes
Soft on the inside, with a satisfyingly crispy golden exterior. The perfect side dish for any occasion.
"Forget traditional roasted potatoes. These smashed potatoes have gone viral for a reason—the double-cook method creates more surface area for maximum crunch. Infused with garlic butter and herbs, they're addictive!"
🛒 Ingredients
Main Ingredients- Baby Potatoes1 lb / 500g
- Olive Oil3 tbsp
- Unsalted Butter2 tbsp
- Garlic (minced)3 cloves
- Sea Salt & Black Pepperto taste
- Fresh Parsley / Rosemary1 tbsp
- Grated ParmesanOptional
👩🍳 Instructions
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1Boil the Potatoes
Place potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender but not falling apart.
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2The Smash
Drain potatoes and let them steam dry for a few minutes. Arrange on a baking sheet. Use the bottom of a glass or a potato masher to gently press down until they are about 1/2 inch thick.
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3Butter & Herb Glaze
Mix melted butter, oil, minced garlic, and herbs. Brush the mixture generously over both sides of each smashed potato. Season with salt and pepper.
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4Roast to Perfection
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway, until edges are dark golden and crispy. Sprinkle with parmesan if desired before the last 5 minutes.
💡 Chef's Tips
- Steam drying the potatoes after boiling is crucial; it helps them get much crispier in the oven.
- For a dairy-free version, replace the butter with more olive oil or avocado oil.
- If using an Air Fryer, cook at 400°F for about 12-15 minutes for an even faster result.