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–+ servings

Ultra-Crispy Garlic Butter Smashed Potatoes

Shatteringly crisp on the outside with fluffy tender centers, these baby Yukon Gold smashed potatoes are roasted with olive oil, brushed with garlic herb butter, and topped with melted Parmesan.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizers, Side Dish
Cuisine: American Comfort, Mediterranean Inspired
Ingredients Method

Ingredients
  

Potatoes & Roasting
  • 2 lbs baby Yukon Gold potatoes (small, uniform size)
  • 1 tbsp kosher salt (for boiling water)
  • 3 tbsp extra virgin olive oil, divided
  • 1/2 tsp freshly cracked black pepper
Garlic Herb Butter & Topping
  • 3 tbsp unsalted butter, melted
  • 4 cloves garlic, finely minced
  • 1 tsp fresh rosemary, finely chopped
  • 1/4 cup Parmigiano-Reggiano cheese, freshly grated
  • 2 tbsp fresh Italian flat-leaf parsley, chopped
  • 1/2 tsp flaky Maldon sea salt (for finishing)

Method
 

Parboil & Steam-Dry
  1. Place potatoes in a large pot, cover with cold water by 1 inch, and add 1 tbsp kosher salt. Bring to a boil and cook for 18-20 minutes until fork-tender.
  2. Drain in a colander and let steam-dry completely for 5-7 minutes. Moisture evaporation is critical for maximum crunch.
Smash, Roast & Glaze
  1. Preheat oven to 425°F (220°C). Drizzle 2 tbsp olive oil across a large baking sheet. Arrange potatoes and gently crush flat to 1/2-inch thickness using a heavy glass bottom.
  2. Drizzle remaining 1 tbsp olive oil, season with pepper, and roast for 25 minutes until bottoms are deeply golden.
  3. Melt butter with minced garlic and rosemary over low heat. Brush generously over smashed potatoes, top with grated Parmesan, and roast 10-12 minutes more until blisteringly crisp. Garnish with parsley and flaky sea salt.

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