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The first time I served these crispy smashed potatoes was at a casual Sunday gathering, the kind where friends drop by with a bottle of wine and stay for dinner. I had planned on making my usual roasted potatoes, but as I stood in my kitchen watching those little potatoes boil, I remembered a technique I'd seen in a restaurant kitchen years ago. The chef had smashed boiled potatoes before roasting them, creating these incredible textural contrasts—fluffy inside, outrageously crisp outside. That evening, what started as an experiment became the star of our impromptu dinner party. My friend Sarah, a self-proclaimed carb enthusiast, actually gasped when she took her first bite. "These are like the love child of french fries and mashed potatoes," she declared, reaching for a third helping.
Since then, these potatoes have become my go-to for everything from elegant dinner parties to cozy family suppers. They're deceptively simple—baby potatoes, some good butter, fresh herbs—but the result is pure magic. The key lies in the double-cooking method: first boiling until tender, then smashing and roasting until the edges become lacy and golden. The garlic herb butter, whipped together while the potatoes roast, seeps into all those nooks and crannies, creating little pockets of flavor that burst with each bite.
Why This Recipe Works
- Double-Cooking Magic: Boiling then roasting creates the perfect contrast between fluffy interior and shatteringly crisp exterior
- Maximum Surface Area: Smashing increases the potato's contact with the hot pan, creating more crispy edges
- Flavor Infusion: The garlic herb butter is added post-roasting, keeping the herbs bright and the garlic from burning
- Make-Ahead Friendly: Boil the potatoes up to 3 days ahead, then smash and roast just before serving
- Feed a Crowd: One sheet pan makes enough for 6-8 people as a side dish, or 4 as a generous main
- Endlessly Adaptable: Swap herbs, add spices, or top with cheese—the base recipe is your canvas
Ingredients You'll Need
Quality ingredients make all the difference in this simple recipe. Here's what to look for:
For the Potatoes:
Baby Potatoes (2 pounds): Look for potatoes that are roughly the same size—about 1½ to 2 inches in diameter. I prefer baby Yukon Golds for their naturally buttery flavor and creamy texture, but baby reds work beautifully too. Avoid potatoes with green spots or sprouting eyes. The beauty of baby potatoes is that their skin is thin and tender, so no peeling required!
Extra-Virgin Olive Oil (3 tablespoons): Use a good quality oil here since it contributes significantly to the flavor. I like a robust, peppery olive oil that can stand up to the high roasting temperature. Avoid "light" olive oils—they're too neutral and won't give you that beautiful golden color.
Kosher Salt and Freshly Ground Black Pepper: Don't be shy with the salt—potatoes need it. I use about 1 teaspoon of kosher salt per pound of potatoes. Freshly ground pepper adds a lovely floral note that pre-ground simply can't match.
For the Garlic Herb Butter:
Unsalted Butter (8 tablespoons/1 stick): European-style butter with its higher fat content (82% versus 80%) makes the richest, most luxurious sauce. Make sure it's at room temperature for easy whipping.
Fresh Garlic (3 cloves): Fresh is non-negotiable here. The garlic is gently warmed in the butter, releasing its aromatic oils without becoming harsh or bitter. Look for plump, firm cloves with no green sprouts.
Mixed Fresh Herbs (¼ cup total): My favorite combination is equal parts parsley, chives, and dill, but feel free to use what you have. Basil, tarragon, or even cilantro all work beautifully. The key is using fresh herbs—dried won't give you that bright, garden-fresh flavor.
Lemon Zest (from 1 lemon): The zest adds a bright, citrusy note that lifts the entire dish. Use a microplane to get fine, fluffy zest without any bitter white pith.
How to Make Crispy Smashed Potatoes With Garlic Herb Butter Topping
Prep and Boil the Potatoes
Start by giving your baby potatoes a good scrub under cold running water. I like to use a vegetable brush to remove any dirt from the crevices. Place the cleaned potatoes in a large pot and cover with cold water by about an inch. Add 2 tablespoons of kosher salt to the water—this is your only chance to season the potatoes from the inside out. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 15-20 minutes, until the potatoes are easily pierced with a fork but not falling apart. You want them tender, not mushy. To test, fish out one potato and press it gently with your finger—it should give easily but still hold its shape.
Drain and Steam Dry
Once the potatoes are tender, drain them in a colander and let them steam dry for 5 minutes. This step is crucial for achieving maximum crispiness—any excess moisture will steam the potatoes instead of roasting them. While they're steaming, position a rack in the upper third of your oven and preheat to 450°F (230°C). Place a large rimmed baking sheet in the oven to heat up. A hot pan is essential for preventing sticking and promoting that golden crust we're after.
The Smash Technique
Here's where the magic happens! Carefully remove your hot baking sheet from the oven and drizzle it with 2 tablespoons of olive oil. Working with one potato at a time, place it on a clean kitchen towel and use the bottom of a heavy glass or measuring cup to gently smash it to about ½-inch thickness. You're aiming for rustic, irregular shapes—don't worry about perfection. As you smash each potato, transfer it to the hot oiled pan. The sizzle when it hits the pan is music to your ears! Continue until all potatoes are smashed and arranged on the pan, leaving a little space between each one for air circulation.
Season and Roast
Drizzle the remaining 1 tablespoon of olive oil over the smashed potatoes and season generously with salt and freshly ground black pepper. I like to use about 1 teaspoon of salt total for this step. Roast for 25-30 minutes, without flipping, until the bottoms are deep golden brown and crispy. The tops will be starting to brown, but the real magic is happening underneath where they're making contact with the hot pan.
Flip for Maximum Crisp
Using a thin metal spatula, carefully flip each potato over. The bottoms should be a beautiful deep golden brown with lacy, crispy edges. Return to the oven and roast for another 15-20 minutes, until the second side is equally golden. If you like them extra crispy (and who doesn't?), you can broil them for the final 2-3 minutes, watching carefully to prevent burning.
Make the Garlic Herb Butter
While the potatoes finish roasting, prepare your garlic herb butter. In a small saucepan over low heat, melt the butter with the smashed garlic cloves. You want the butter to gently bubble but not brown—about 3-4 minutes. The garlic should soften and infuse the butter with its aroma without coloring. Remove from heat and let steep for 5 minutes. Finely chop your herbs and add them to the warm butter along with the lemon zest. Season with a pinch of salt and plenty of fresh pepper. The butter should be pourable but not hot—if it's too warm, it will make the potatoes soggy.
The Final Flourish
Transfer the hot, crispy potatoes to a serving platter. Drizzle generously with the garlic herb butter, making sure to distribute the herbs evenly. The butter should sizzle slightly as it hits the hot potatoes, releasing incredible aromas. Serve immediately—these are at their absolute best when they're piping hot and the edges are still audibly crisp. Watch them disappear!
Expert Tips
Hot Pan, Cold Oil
Always heat your pan before adding the oil. This prevents sticking and promotes better browning. The oil should shimmer but not smoke when it hits the hot pan.
Don't Overcrowd
Give each potato space around it for hot air to circulate. Overcrowding leads to steaming instead of roasting. Use two pans if necessary!
Dry = Crispy
After boiling, let the potatoes steam dry completely. Any residual moisture will prevent them from getting crispy. I even pat them dry with a clean towel before smashing.
Timing is Everything
Don't flip the potatoes too early. Let them develop a deep golden crust before attempting to flip. If they resist, give them another 5 minutes.
The Right Tool
A heavy-bottomed glass or measuring cup works perfectly for smashing. Avoid using anything with ridges or patterns that might stick to the potatoes.
Fresh Herbs Matter
Dried herbs won't work here—they'll taste dusty and flat. If you must use dried, wait until winter and the potatoes are out of season!
Variations to Try
Loaded Baked Potato Style
Top with sour cream, crumbled bacon, shredded cheddar, and sliced green onions. The hot potatoes will slightly melt the cheese, creating pockets of gooey goodness.
Mediterranean Inspired
Replace the herb butter with a mixture of olive oil, lemon juice, oregano, and Kalamata olives. Finish with crumbled feta and a sprinkle of za'atar.
Spicy Cajun Version
Add Cajun seasoning to the potatoes before roasting. Make a spicy butter with cayenne, smoked paprika, and hot sauce. Top with sliced green onions.
Truffle Parmesan
Drizzle with truffle oil instead of herb butter and shower with freshly grated Parmesan. The umami bomb that results is dinner party worthy.
Storage Tips
While these potatoes are best served immediately, life happens and sometimes we need to plan ahead. Here's how to handle leftovers and prep ahead:
Make-Ahead Method
You can boil the potatoes up to 3 days ahead. Let them cool completely, then store in an airtight container in the refrigerator. When ready to serve, let them come to room temperature for 30 minutes, then proceed with smashing and roasting. The texture won't be quite as perfect as same-day, but they're still excellent.
Storing Leftovers
Store cooled potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, spread on a baking sheet and warm in a 400°F oven for 10-12 minutes. They won't be quite as crispy as the first go-round, but a few minutes under the broiler helps revive them.
Freezing (Not Recommended)
I don't recommend freezing these potatoes. The texture becomes mealy and the crispness is lost forever. If you must freeze, undercook them slightly, freeze in a single layer, then reheat from frozen in a hot oven. They'll be edible but not transcendent.
Frequently Asked Questions
Crispy Smashed Potatoes With Garlic Herb Butter Topping
Ingredients
Instructions
- Boil potatoes: Place potatoes in a large pot, cover with cold water by 1 inch, add 1 tablespoon salt, and bring to a boil. Reduce to a simmer and cook 15-20 minutes until tender.
- Preheat and prep: Drain potatoes and let steam dry 5 minutes. Preheat oven to 450°F with a rimmed baking sheet inside.
- Smash potatoes: Carefully remove hot pan, drizzle with 2 tablespoons oil. Smash each potato to ½-inch thickness and arrange on hot pan.
- Season and roast: Drizzle with remaining oil, season with salt and pepper. Roast 25-30 minutes until bottoms are golden.
- Flip and continue: Flip potatoes and roast another 15-20 minutes until golden and crispy.
- Make herb butter: Meanwhile, melt butter with garlic over low heat 3-4 minutes. Remove from heat, add herbs, lemon zest, salt, and pepper.
- Serve: Transfer hot potatoes to a platter, drizzle with herb butter, and serve immediately.
Recipe Notes
For extra crispy potatoes, broil for the final 2-3 minutes. Make-ahead tip: Boil potatoes up to 3 days ahead, then smash and roast just before serving.
