EN
EnglishEspañolFrançaisPortuguês
Sheet pan roasted crispy smashed baby potatoes with garlic butter, sea salt, and fresh herbs

Crispy Smashed Potatoes with Garlic Butter: Easy Oven Recipe (2026)

by

⬇ Jump to Recipe


Crispy smashed potatoes give you the best of two worlds: super crunchy golden edges like french fries, and soft, fluffy interiors like mashed potatoes. Smothered in roasted garlic butter and sea salt flakes, this side dish disappears in minutes at any dinner table.

10 Mins
Prep Time
35 Mins
Cook Time
45 Mins
Total Time
4 Servings
Servings
Easy
Difficulty

The Secret to Ultra-Crispy Smashed Potatoes

The secret lies in the two-step process: first boil until fork-tender, let them steam-dry on your cutting board, then smash them flat with a drinking glass. Letting excess water evaporate before roasting ensures maximum crispiness when olive oil and butter hit the jagged edges in a hot 425°F oven.

🥔 Garlic Butter Crispy Smashed Potatoes

🛒 Ingredients Checklist

  • 2 lbs (900g) baby yellow or red potatoes (uniform bite-sized)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter, melted
  • 4 cloves fresh garlic, finely minced
  • 1 teaspoon sea salt (plus salt for boiling water)
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon smoked paprika or onion powder
  • 2 tablespoons chopped fresh parsley or rosemary
  • Optional: 1/4 cup finely grated Parmesan cheese

👩‍🍳 Step-by-Step Instructions

  1. 1

    Boil the Potatoes: Place whole baby potatoes in a large pot, cover with cold water, and stir in 1 tablespoon of salt. Bring to a boil over medium-high heat and simmer for 15 to 18 minutes until completely fork-tender. Drain well and let steam-dry for 5 minutes.
  2. 2

    Smash Flat: Preheat oven to 425°F (220°C). Grease a large rimmed baking sheet with 1 tablespoon of olive oil. Arrange potatoes with space between them. Using the bottom of a heavy drinking glass or potato masher, gently press down on each potato until flattened to about 1/2-inch thickness.
  3. 3

    Brush with Garlic Butter: In a small bowl, whisk melted butter, remaining 2 tablespoons olive oil, minced garlic, sea salt, black pepper, and smoked paprika. Liberally brush mixture across all smashed potatoes, getting into every craggy crevice.
  4. 4

    Roast until Crispy: Bake at 425°F (220°C) for 25 to 30 minutes until edges are deeply golden and crackling crisp. For an extra crunch, sprinkle with parmesan during the last 5 minutes. Garnish with fresh herbs and serve piping hot.
215Calories
27gCarbs
3gProtein
11gFat
3gFiber

💡 Chef’s Secret Tips:

  • Steam-Dry Before Smashing: Never smash wet potatoes right out of the pot. Trapped surface moisture creates steam instead of crispiness in the oven. 5 minutes of air drying makes a huge difference.
  • Oil the Glass: Lightly coat the bottom of your drinking glass with olive oil so it releases cleanly from the smashed potatoes without tearing skin away.
  • High Heat is Mandatory: Don’t bake lower than 425°F (220°C). High oven heat caramelizes the jagged edges quickly while keeping the center creamy.

Frequently Asked Questions

Can I make crispy smashed potatoes in an air fryer?
Yes. Boil and smash potatoes as directed, then place in a single layer in your air fryer basket at 400°F (200°C) for 12 to 15 minutes until super crispy.
What are the best potatoes to use for smashed potatoes?
Baby Yukon Gold or small yellow potatoes are best because their thin skins crisp up wonderfully while their yellow flesh stays naturally buttery. Small red potatoes are also great.
How do I reheat leftovers without losing crispiness?
Reheat in an oven or air fryer at 400°F (200°C) for 5 to 7 minutes. Avoid the microwave, which turns roasted potatoes soft.



Leave a Comment