Description

A nostalgic side dish featuring Yukon Gold potatoes that are boiled, smashed, and roasted in a rich garlic herb butter until shatteringly crisp on the outside and fluffy on the inside.

Ingredients

Scale

2.5 lbs small Yukon Gold potatoes
1/2 cup (1 stick / 113g) salted butter
1 head garlic (for roasting)
2 cloves garlic (peeled, for boiling)
1/2 cup mixed fresh herbs, finely chopped (parsley and thyme)
2 tablespoons extra virgin olive oil
Flaky sea salt (to taste)
Cracked black pepper (to taste)
1/4 cup grated Parmesan cheese (optional)

Instructions

Preheat oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap tightly in aluminum foil, and roast on the oven rack for 15-20 minutes until soft and golden. Set aside to cool.
In a large pot, add the peeled garlic cloves and potatoes. Cover with cold water by an inch and add generous salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender. Drain and let steam dry for a minute.
While potatoes boil, melt butter in a small saucepan over low heat. Simmer for 2-3 minutes until it turns light golden brown and smells nutty (brown butter). Remove from heat.
Squeeze the roasted garlic cloves from their skins and mash them into the brown butter. Stir in the chopped parsley, thyme, and a pinch of black pepper. Set aside.
Line a baking sheet with parchment paper. Place drained potatoes on the sheet and press them flat to about half an inch thick using the bottom of a heavy glass or a masher. Ensure they are in a single layer with space between them.
Brush or drizzle the garlic herb butter generously over each potato, ensuring it gets into the cracks. Drizzle with extra virgin olive oil.
Roast for 25-30 minutes until edges are deep golden brown and crispy. For extra crispiness, broil for the last 2 minutes, watching closely to prevent burning.
Remove from oven and immediately sprinkle with flaky sea salt and cracked black pepper. Add Parmesan if using. Serve hot.

Notes

Do not skip the boiling step as it ensures a fluffy interior. Dry potatoes thoroughly after draining to ensure crispiness. Use brown butter for deeper flavor. If using russet potatoes, be gentle when smashing as they can fall apart. Leftovers reheat best in a skillet or oven, not a microwave.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 2
Calories: 320
Sugar: 2
Sodium: 280
Fat: 18
Saturated Fat: 11
Carbohydrates: 38
Fiber: 3
Protein: 5

Keywords: smashed potatoes, garlic herb butter, roasted potatoes, side dish, comfort food, yukon gold potatoes, crispy potatoes, holiday dinner