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Quick Crispy Smashed Potatoes with Garlic Herb Butter

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These quick crispy smashed potatoes with garlic herb butter are a weeknight hero—fast, satisfying, and packed with flavor. Parboiled then smashed and baked with a double dose of garlic herb butter, they deliver shatteringly crisp edges and fluffy, buttery centers.

Ingredients

Scale
  • 1.5 pounds (about 680g) small Yukon Gold or baby potatoes
  • 2 tablespoons (30g) kosher salt
  • 1 tablespoon (15ml) olive oil
  • 4 tablespoons (60g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • Flaky sea salt (like Maldon) for finishing
  • Extra fresh herbs for garnish

Instructions

  1. Preheat your oven to 450°F (230°C). Place a rack in the upper third of the oven.
  2. Wash the potatoes thoroughly and pat them dry.
  3. Place the potatoes in a large pot and cover with cold water by about 2 inches. Add 2 tablespoons of kosher salt. Bring to a boil over high heat, then reduce to a medium boil and cook for 12-15 minutes until easily pierced with a fork.
  4. Drain the potatoes in a colander and let them steam dry for 2-3 minutes.
  5. While the potatoes drain, melt the butter in a small bowl. Add minced garlic, parsley, chives, thyme, ½ teaspoon salt, and pepper. Stir to combine.
  6. Line a baking sheet with parchment paper or foil. Drizzle about 1 tablespoon of the garlic herb butter over the parchment and spread it around.
  7. Place the drained potatoes on the prepared baking sheet, leaving about 2 inches of space between each. Using a potato masher or the bottom of a glass, gently press down on each potato until it flattens to about ½-inch thickness.
  8. Brush or drizzle the remaining garlic herb butter over each smashed potato, making sure it gets into the cracks.
  9. Bake for 20-25 minutes until the edges are deep golden brown and crispy. Rotate the pan halfway through if needed. For extra crispiness, broil for the last 1-2 minutes.
  10. Remove from the oven and let rest for 1 minute. Transfer to a serving platter, drizzle any remaining butter from the pan over the top, and sprinkle with flaky sea salt and extra fresh herbs. Serve immediately.

Notes

Don’t skip the parboil—it ensures a fluffy interior. Let potatoes steam dry after draining to avoid sogginess. For extra crispiness, broil for the last 1-2 minutes. The double butter method (brushing before baking and drizzling pan drippings after) ensures every bite is flavorful. Potatoes can be boiled and smashed up to a day in advance; refrigerate covered, then add butter and bake when ready.

Nutrition

Keywords: smashed potatoes, crispy potatoes, garlic herb butter, quick side dish, weeknight dinner, potato recipe, easy side dish

Find it online: https://sparklespoon.com/quick-crispy-smashed-potatoes-with-garlic-herb-butter/