The Crispiest, Most Addictive Potatoes You’ll Ever Make

Let me tell you… the first time I made Crispy Smashed Potatoes with Garlic Herb Butter, I knew instantly this recipe was never leaving my rotation. There’s just something magical about a potato that’s fluffy on the inside, extra crispy on the outside, and coated in garlicky, herby, buttery goodness. These are the kind of potatoes that make you close your eyes on the first bite.

If you’ve ever wanted a side dish that looks fancy, tastes incredible, but is unbelievably simple, you’re about to fall in love. I love serving these with chicken, steak, fish, or honestly… I sometimes just eat a whole plate of them and call it dinner. They’re that good.

Nutritional Benefits

Even though these potatoes taste indulgent, they actually offer some nice benefits too:

• Potatoes: A great source of potassium, fiber, and vitamin C.
• Olive oil: Heart-healthy fats that help with nutrient absorption.
• Garlic & herbs: Naturally rich in antioxidants and immune-supporting properties.
• Butter: Adds richness and helps crisp the potatoes without deep frying.

They’re comforting, crispy, and surprisingly wholesome when you make them yourself.

Adaptable Variations

• Make Them Spicy: Add chili flakes, cayenne, or smoked paprika.
• Lemon Herb Version: Add lemon zest and a splash of lemon juice for brightness.
• Cheesy Option: Sprinkle Parmesan or cheddar during the last 5 minutes of baking.
• Dairy-Free: Replace butter with olive oil or vegan butter.
• Extra Crispy: Bake a few minutes longer or broil at the end.

Crispy Smashed Potatoes with Garlic Herb Butter 🥔🧈

Ingredients

• 1.5 lbs (680g) baby potatoes
• 3 tablespoons butter, melted
• 2 tablespoons olive oil
• 3–4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried or fresh rosemary
• 1 teaspoon thyme or parsley
• Optional: Parmesan for topping

Instructions

1. Boil the potatoes:
   Place the baby potatoes in a pot of salted water. Boil for 15–20 minutes until fork-tender. Drain completely.
2. Prepare the baking tray:
   Preheat your oven to 425°F (220°C). Drizzle a bit of olive oil onto a baking sheet.
3. Smash the potatoes:
   Place the boiled potatoes on the tray. Use the bottom of a cup or a jar to gently press each potato down until flattened but still intact.
4. Mix the garlic herb butter:
   In a bowl, combine melted butter, olive oil, minced garlic, rosemary, and thyme.
5. Brush the potatoes:
   Generously coat each smashed potato with the garlic herb butter mixture. Make sure some garlic gets on top — it turns golden and delicious.
6. Bake until crispy:
   Bake for 25–35 minutes until the edges are deeply golden and crispy.
7. Finish & serve:
   Add fresh herbs and Parmesan if you like. Serve hot and enjoy that perfect crunch!

Helpful Tips

• Dry the potatoes well: Moisture prevents crispiness, so let them steam off after boiling.
• Don’t overcrowd: Leave space between potatoes to help them crisp properly.
• Flip halfway: For ultra-crispy edges, flip them during baking.
• Add garlic carefully: Minced garlic can burn — mixing it with butter protects it and keeps it golden, not bitter.
• Make ahead: Boil the potatoes earlier in the day, then smash and bake later.

Frequently Asked Questions

1. Can I use larger potatoes? You can, but baby potatoes crisp best and smash more evenly.
2. Why aren’t my potatoes crispy? They may need more oil, higher heat, or more space on the tray.
3. Can I air fry them? Yes! Air fry at 400°F (200°C) for 10–15 minutes until crispy.
4. Do leftovers reheat well? They’re best fresh, but reheating in the oven or air fryer brings back the crispiness.

Call to Action

If you try these Crispy Smashed Potatoes with Garlic Herb Butter, I’d be thrilled to hear about it! Share your plate on Pinterest and make sure to save this recipe — it’s one you’ll come back to every time you want an easy, crispy, comforting side dish. 🥔✨🧈