Description

These crispy smashed potatoes are the ultimate weeknight side dish, featuring creamy Yukon Gold potatoes boiled, smashed, and roasted with a rich garlic herb butter for maximum crunch and flavor.

Ingredients

Scale

2 lbs Yukon Gold potatoes (small to medium)
6 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 tablespoon olive oil
Sea salt and black pepper to taste
1 tablespoon salt (for boiling water)

Instructions

Preheat oven to 425°F (220°C). Line a half-sheet baking pan with parchment paper and lightly brush with olive oil.
Wash potatoes thoroughly. If large, cut in half to ensure uniform size. Do not peel.
Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. Add potatoes and simmer for 15-20 minutes until fork-tender.
Drain potatoes in a colander and let them sit for a minute to steam off excess moisture.
Place hot potatoes on the prepared baking sheet. Use the bottom of a heavy glass or mug to gently smash each potato to about 1/2-inch thickness.
In a small bowl, melt the butter. Stir in minced garlic, parsley, thyme, and a pinch of salt and pepper.
Brush the garlic herb butter generously over each smashed potato.
Bake for 20-25 minutes, rotating the pan halfway through, until golden brown and crispy.
Let cool for 2 minutes and serve immediately.

Notes

Do not skip salting the boiling water. Ensure potatoes are dry before smashing to maximize crispiness. Do not crowd the pan; give each potato space. If adding Parmesan cheese, add it in the last 5 minutes of baking. Avoid microwaving leftovers; reheat in oven or air fryer to restore crunch.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 smashed potato
Calories: 220
Sugar: 1
Sodium: 350
Fat: 10
Saturated Fat: 6
Carbohydrates: 28
Fiber: 3
Protein: 4

Keywords: crispy smashed potatoes, garlic herb butter, easy side dish, weeknight dinner, roasted potatoes, yukon gold potatoes, vegetarian side