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Crispy Smashed Potatoes with Garlic Herb Butter – Best Spring Side

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These crispy smashed potatoes are boiled, smashed, and roasted with a garlic herb butter that seeps into every crack. They’re the perfect spring side dish—crispy on the outside, fluffy on the inside, and packed with flavor.

Ingredients

Scale
  • 1 ½ pounds baby potatoes or small Yukon Gold potatoes (1–2 inches in diameter)
  • 2 tablespoons kosher salt (for boiling water)
  • 2 tablespoons olive oil
  • Freshly ground black pepper (to taste)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon red pepper flakes (optional)
  • Flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. Place the baby potatoes in a large pot and cover with cold water by about 2 inches. Add 2 tablespoons of kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender.
  3. Drain the potatoes in a colander and let them sit for 5 minutes to steam dry.
  4. Transfer the potatoes to the prepared baking sheet, leaving space between each one. Using a potato masher or the bottom of a glass, gently press down on each potato until it flattens to about ½-inch thick.
  5. Drizzle the smashed potatoes with olive oil and season with black pepper. Roast for 15 minutes.
  6. While the potatoes roast, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1-2 minutes, until fragrant but not browned. Remove from heat and stir in the parsley, chives, thyme, and red pepper flakes.
  7. Remove the baking sheet from the oven. Spoon the garlic herb butter evenly over each smashed potato. Return to the oven and roast for another 10-15 minutes, until the edges are deep golden brown and crispy.
  8. Optional: Switch the oven to broil and cook for 1-2 minutes, watching closely, until the tops bubble and brown.
  9. Remove from the oven and sprinkle immediately with flaky sea salt. Let them rest for 2 minutes before serving.

Notes

Don’t overcrowd the pan; leave at least an inch of space between potatoes. Dry potatoes thoroughly after boiling for maximum crispiness. Watch garlic carefully to avoid burning. Let potatoes rest for 2 minutes before serving to allow butter to soak in and exterior to stay crispy.

Nutrition

Keywords: crispy smashed potatoes, garlic herb butter, spring side dish, baby potatoes, easy side dish

Find it online: https://sunnysavory.com/crispy-smashed-potatoes-with-garlic-herb-butter-best-spring-side/