Golden Smashed Potatoes

Crispy on the outside, fluffy on the inside, these golden smashed potatoes are brushed with a rich garlic herb butter for the ultimate side dish.

Why This Recipe Works:

• Parboiling first: Boiling the potatoes gelatinizes the starches, ensuring a fluffy interior while creating a starch-rich surface that crisps up beautifully in the oven.
• Steam drying: Letting the boiled potatoes sit for five minutes allows excess moisture to evaporate, preventing them from steaming instead of roasting.
• Garlic-infused butter: Brushing the garlic butter on during the last 10 minutes of baking prevents the garlic from burning while allowing the oil-soluble flavor compounds to cling to the crispy edges.

My first attempt at making smashed potatoes ended with me aggressively scraping charred, gluey potato skins off my oldest baking sheet while my husband quietly ordered takeout. I had boiled them too little, smashed them too hard with a heavy pint glass, and watched in horror as they disintegrated into a sad, watery mash.

It was a disaster.

The science of why this happens—bear with me here—comes down to starch gelatinization and moisture control. If you don't boil the potatoes until they are completely tender to the core, the cellular structure won't yield when you press down.

This causes the potato to fracture into dry chunks rather than flattening into a cohesive disc.

By boiling them in heavily salted water, letting the steam escape to dry the surface, and using a flat-bottomed glass to gently press until the edges split, you create the perfect canvas for maximum crispiness. We then brush them with a rich garlic herb butter that seeps into every single nook and cranny.

Trust me on this one.

If you love this technique, you should also try our crispy Smashed Hash Browns for your next weekend brunch.

While we love our quick Air Fryer Roasted Potatoes for busy weeknights, this oven-smashed method is the undisputed king of texture. As you press down with the heel of your hand, you'll feel the potato gently give way under the glass. Tap the tongs against your hip while you wait for the oven to preheat, and get ready for the best side dish of your life.

Golden Smashed Potatoes

• Publisher Storied Skillet
• Cuisine American
• Category Side Dishes, Potatoes
• Prep Time 15 mins
• Cook Time 40 mins
• Servings 4 servings
• Calories 210 calories
• Rating 4.8 4339
• Tags golden smashed potatoes, crispy smashed potatoes, garlic herb potatoes, easy potato side dish

Ingredients

• 1.5 lbs (680g) baby yellow potatoes, uniform in size
• 1 tbsp Diamond Crystal kosher salt (for boiling water)
• 3 tbsp unsalted butter, melted
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, finely grated or minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp freshly cracked black pepper
• Flaky sea salt for finishing

Directions

1. Place the potatoes in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of Diamond Crystal kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until a paring knife slides effortlessly into the center of the largest potato.
2. Drain the potatoes thoroughly in a colander. Let them sit in the colander for 5 to 10 minutes to allow the steam to escape. This step is crucial for getting them dry and crispy.
3. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper. Arrange the dried potatoes on the sheet, leaving plenty of space between them.
4. Use the flat bottom of a sturdy drinking glass or a ramekin to gently press down on each potato until it flattens to about 1/2-inch thickness. If the potato sticks to the glass, a small piece of parchment paper between the glass and the potato helps.
5. In a small bowl, whisk together the melted butter, olive oil, minced garlic, chopped rosemary, thyme, and black pepper. Brush half of this garlic herb butter generously over the tops of the smashed potatoes.
6. Roast in the preheated oven for 20 minutes. Carefully flip each potato using a spatula, then brush the remaining garlic herb butter over the other side. Roast for another 15-20 minutes, or until the edges are deeply golden brown and shatteringly crispy.
7. Remove from the oven, transfer to a serving platter, and immediately sprinkle with flaky sea salt and additional fresh herbs if desired.

Notes

• We highly recommend using Diamond Crystal kosher salt. If you are using Morton's kosher salt, reduce the amount by half (use 1.5 teaspoons instead of 1 tablespoon) to avoid over-salting the boiling water.
• Yellow potatoes (like Yukon Gold) are ideal because their medium starch content strikes the perfect balance between a creamy, buttery interior and a crispy exterior. Avoid using waxy red potatoes; they failed every single test because their low starch content prevents them from fluffing up inside.
• Do not add the garlic to the butter mixture at the very beginning of roasting if your oven runs hot. Garlic burns easily at 425°F; if you notice it browning too fast, save the garlic-infused butter brush for the final 10 minutes of baking.
• After a day in the fridge, these potatoes will lose their signature crunch as the starches retrograde and absorb moisture. To revive them, do not use a microwave; instead, reheat them in a hot cast-iron skillet with a splash of olive oil.

Serving Suggestions

These crispy, buttery spuds are incredibly versatile and make the perfect companion to almost any protein. Here are a few of our favorite ways to plate and enjoy them:

• Pair them alongside our juicy Garlic Butter Steak Bites with Potatoes for a steakhouse-style dinner at home.
• Serve them as a comforting side to Garlic Butter Chicken and Potatoes to soak up all that delicious pan sauce.
• Top them with a dollop of sour cream, crispy bacon bits, and chives for a fun twist on a loaded baked potato.
• Drizzle them with a zesty garlic aioli or a fresh chimichurri sauce for an extra punch of flavor.

Storage and Reheating

Let's be honest: these potatoes are absolute perfection when eaten straight off the baking sheet, hot enough to slightly burn the roof of your mouth. But if you do end up with leftovers, store them in an airtight container in the fridge for up to three days.

Just be prepared for them to lose that signature, shatteringly crisp texture as they sit in the cold.

To bring them back to life, skip the microwave entirely unless you want a sad, soggy spud. Instead, heat a cast-iron skillet over medium-high heat with a tiny drizzle of olive oil, place the potatoes flat, and sear for 3 to 4 minutes per side until they crisp up again.

It works like a charm.

Ingredient Substitutes

If you don't have everything on hand, don't sweat it. Here are some easy swaps that work beautifully:

1. Potatoes: If you can't find baby yellow potatoes, baby red potatoes will work, though they will be slightly less fluffy on the inside. Using regular-sized Yukon Golds cut into chunks got annoying fast because they roll around, but they can work in a pinch.
2. Butter: For a dairy-free or vegan option, swap the butter for an equal amount of olive oil or a high-quality plant-based butter.
3. Herbs: If fresh rosemary and thyme aren't in your fridge, dried herbs can work. Use 1 teaspoon of dried herbs for every tablespoon of fresh, but be sure to crush them between your fingers first to release their aromatic oils.
4. Garlic: Fresh garlic is hands down the best here, but if you're out, 1 teaspoon of garlic powder whisked into the oil and butter mixture will still give you a great flavor profile.

I hope these become a staple in your dinner rotation just like they have in mine. There is something so incredibly satisfying about the physical act of smashing them, and that first crispy, buttery bite makes every single minute of waiting by the oven absolutely worth it. Happy cooking!