Description

Crispy, golden smashed potatoes topped with a flavorful garlic herb butter. This easy weeknight side dish is simple to make, budget-friendly, and perfect for feeding a crowd.

Ingredients

Scale

2 pounds small Yukon Gold potatoes
3 tablespoons vegetable oil or olive oil
1 tablespoon kosher salt
Water (for boiling)
4 tablespoons unsalted butter (room temperature)
4 cloves garlic (minced)
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh chives (chopped)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Instructions

Wash and peel (optional) the potatoes. Cut large potatoes in half to ensure even sizing.
Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil. Add potatoes and cook for 15-20 minutes until fork-tender. Drain well and let steam dry in a colander for a minute.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place boiled potatoes on the baking sheet. Using the bottom of a heavy mug, gently press each potato flat to about 1/2 inch thick.
Drizzle generously with vegetable or olive oil, ensuring coverage in all nooks. Sprinkle with salt and pepper.
Bake for 20 minutes until edges are golden and crispy.
While potatoes bake, mix softened butter, minced garlic, parsley, chives, garlic powder, and black pepper in a small bowl.
Remove potatoes from oven. Spoon garlic herb butter over each potato and spread slightly. Return to oven and bake for another 5 minutes until butter is melted and bubbly. Serve immediately.

Notes

Do not skip the drying step after boiling; wet potatoes will steam instead of crisp. Use fresh herbs for best flavor. For leftovers, reheat in the oven at 400°F for 10 minutes to restore crispiness. Do not freeze as texture suffers.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 smashed potato
Calories: 220
Sugar: 1
Sodium: 350
Fat: 12
Saturated Fat: 4
Carbohydrates: 28
Fiber: 3
Protein: 3

Keywords: smashed potatoes, garlic herb butter, crispy potatoes, side dish, weeknight dinner, easy recipe, vegetarian, gluten-free option