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Kid-Approved Crispy Smashed Potatoes with Garlic Herb Butter

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These crispy smashed potatoes with garlic herb butter are the perfect side dish, with shatteringly crispy edges and fluffy, buttery insides. Made with simple ingredients, they’re a family-friendly crowd-pleaser that comes together in about 45 minutes.

Ingredients

Scale
  • 2 pounds baby gold or red potatoes (uniform size, about 1.5 inches)
  • 3 tablespoons kosher salt (for boiling water)
  • 3 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 4 tablespoons unsalted butter (preferably Kerrygold)
  • 4 cloves garlic (minced)
  • 2 tablespoons fresh parsley (chopped)
  • 1 tablespoon fresh chives (chopped)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • ½ teaspoon flaky sea salt (like Maldon)
  • ¼ cup fresh grated Parmesan cheese (optional)
  • Sour cream or Greek yogurt (optional, for dipping)
  • Extra fresh herbs (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash the potatoes thoroughly under cold running water and pat dry.
  3. Place the potatoes in a large pot and cover with cold water (about 2 inches above the potatoes). Add the kosher salt. Bring to a boil over high heat.
  4. Boil the potatoes for 15-20 minutes until tender but not falling apart. Drain in a colander and let sit for 5 minutes to steam dry.
  5. While the potatoes dry, make the garlic herb butter: In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in parsley, chives, and thyme. Set aside.
  6. Line a baking sheet with parchment paper. Drizzle about 1 tablespoon of olive oil over the parchment and spread it around.
  7. Arrange the potatoes on the baking sheet, leaving about 2 inches between each. Using a potato masher or flat-bottomed glass, gently press each potato until it flattens to about ½-inch thick, allowing edges to crack.
  8. Drizzle the remaining olive oil over the smashed potatoes and brush to coat evenly. Season generously with black pepper.
  9. Brush about half of the garlic herb butter over the potatoes. Reserve the rest for after baking.
  10. Bake for 20 minutes, then rotate the pan. Flip each potato carefully using a thin spatula. Brush with the remaining garlic herb butter.
  11. Bake for another 15-20 minutes until deeply golden and crispy on both sides.
  12. Remove from the oven and immediately sprinkle with flaky sea salt. Add optional garnishes like Parmesan or extra herbs. Serve hot.

Notes

Don’t skip the steam drying step after boiling—it’s crucial for crispiness. Smash gently to avoid breaking the potatoes. For best results, use unsalted butter to control salt level. Leftovers can be reheated in the oven or air fryer at 400°F for 5-7 minutes. To make ahead, boil and smash up to 24 hours in advance, then bake just before serving.

Nutrition

Keywords: smashed potatoes, crispy potatoes, garlic herb butter, kid-friendly, easy side dish, baby potatoes, roasted potatoes

Find it online: https://twinkletaste.com/kid-approved-crispy-smashed-potatoes-with-garlic-herb-butter/