Description
These crispy smashed potatoes are the ultimate side dish, featuring a fluffy interior and a golden, crunchy exterior coated in rich garlic herb butter. They are easy to make, use pantry staples, and taste better than takeout.
Ingredients
Scale
- 2 pounds Russet potatoes (about 4–5 medium)
- 3 tablespoons vegetable oil (or neutral oil like canola)
- 1 teaspoon salt (plus more for boiling water)
- 4 tablespoons unsalted butter (softened)
- 4 cloves garlic (minced)
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon fresh parsley (chopped)
- ½ teaspoon black pepper (freshly cracked)
- ¼ cup Parmesan cheese (optional, grated)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Wash potatoes thoroughly (do not peel). Cut into halves or quarters to ensure even sizing.
- Fill a large pot with cold water, add 1 tablespoon of salt, and bring to a boil.
- Add potatoes to the boiling water and cook for 15-20 minutes until tender (fork slides in easily).
- Drain potatoes and let them sit in a colander for a minute to steam off excess moisture.
- Spread potatoes on a clean kitchen towel or paper towels and pat them completely dry.
- Place dried potatoes cut-side up on the prepared baking sheet.
- Using a heavy glass or potato masher, gently press each potato flat to about ½ inch thick. Leave space between them.
- In a small bowl, mix softened butter, minced garlic, chopped rosemary, chopped parsley, black pepper, and a pinch of salt until combined.
- Brush the garlic herb butter generously over the top of each smashed potato, getting into crevices.
- Drizzle remaining butter over the tops.
- Bake for 20-25 minutes, rotating the pan halfway through, until edges are deep golden brown and crispy.
- If using Parmesan, sprinkle on top for the last 5 minutes of baking.
- Let cool for 2 minutes before serving immediately.
Notes
Do not skip the drying step; wet potatoes will steam instead of crisp. Use softened butter for even spreading. For meal prep, you can freeze raw smashed potatoes on a baking sheet before baking. Reheat in the oven at 400°F to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1-2 smashed potatoes
- Calories: 280
- Sugar: 2
- Sodium: 320
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
Keywords: smashed potatoes, crispy potatoes, garlic butter, side dish, russet potatoes, easy recipe, holiday sides, vegetarian