Extra Crispy Smashed Potatoes with Garlic Herb Butter

The Secret to the Best Potatoes You’ll Ever Eat

What if I told you the path to potato perfection involved a three-step process that seems almost counterintuitive? You boil them, you smash them, and only then do you roast them to golden glory. For years, I was a dedicated roasted-only potato person, until a happy kitchen experiment led me to this method. The first time I heard that audible crunch of the crispy, salty skin give way to a steaming, fluffy interior, I knew I had stumbled upon something special. This recipe for crispy smashed potatoes is that discovery, perfected. It’s a texture lover’s dream and a guaranteed show-stealing side dish.

Ingredients for Potato Perfection

This recipe uses simple, high-quality ingredients to create an unbelievably flavourful and texturally exciting dish. The combination of salty Parmesan and fresh, aromatic garlic-herb butter is simply irresistible.

this now & bake later ❤️

Timing Breakdown

This three-step process is the key to achieving the ultimate texture. While it takes a little over an hour, most of that time is hands-off roasting.

• Preparation Time: 15 minutes
• Cooking Time: 10 mins boiling + 45-50 mins roasting
• Total Time: Approximately 1 hour and 15 minutes

Data Insight: Our boil-then-roast method guarantees a fluffy interior and crispy exterior. Culinary data shows recipes that skip the initial boiling step often result in a hard, undercooked center, making this extra 10-minute step essential for foolproof results.

Step-by-Step Instructions

Step 1: Prepare Your Pans and Boil the Potatoes

First, preheat your oven to 400∘F (200∘C / 180∘C fan-forced). Line two large baking trays with parchment paper. Place your washed baby potatoes in a large saucepan and cover them with cold, salted water. Bring the pot to a boil over high heat and cook for 10-15 minutes, or until they are just tender enough to be pierced with a fork. Drain them well in a colander and let them sit for a few minutes to steam dry.

Step 2: Mix the Aromatic Garlic Herb Butter

While the potatoes are boiling, prepare your flavour bomb. In a small bowl, combine the softened butter, crushed garlic, finely grated lemon rind, chopped parsley, and most of the chopped chives (reserve about 1 tablespoon for garnish). Season generously with salt and pepper and stir everything together until well combined. Set it aside.

Step 3: Smash and Season for the First Roast

Divide the slightly cooled, dry potatoes between your two prepared baking trays, ensuring they have plenty of space. Using the bottom of a glass or the palm of your hand, gently but firmly press down on each potato to smash it to about 21​-inch thickness. Pro Tip: Don’t press too hard, or they will fall apart! You’re aiming for a flattened disc with craggy edges. Drizzle the potatoes with olive oil, sprinkle evenly with the grated Parmesan, and season again with salt and pepper. Roast for 30 minutes, or until they are starting to turn golden and crisp.

Step 4: Add the Butter and Roast to Crispy Perfection

After 30 minutes, remove the trays from the oven. Dollop the garlic and herb butter mixture evenly over the hot, partially-roasted potatoes. Return the trays to the oven and roast for another 15-20 minutes. The butter will melt and sizzle, making the potatoes incredibly golden, fragrant, and extra crispy.

Step 5: Garnish and Serve Immediately

Your potatoes are ready when they are a deep golden brown with wonderfully crispy edges. Remove them from the oven, sprinkle with the remaining fresh chives, and serve immediately while they are hot and at their crispiest.

Nutritional Information

Here is an approximate nutritional breakdown per serving, assuming the recipe makes 8 servings.

• Calories: Approx. 295 kcal
• Fat: 20g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 6g
• Sodium: 250mg

Disclaimer: Nutrition is estimated and can vary based on specific ingredients and portion sizes.

Variations and Dietary Needs

This recipe is fantastic as is, but it’s also incredibly easy to adapt.

• Dairy-Free / Vegan: To make this recipe vegan, use a high-quality, block-style plant-based butter and a vegan parmesan alternative. You can also use 2-3 tablespoons of nutritional yeast in place of the parmesan for a cheesy flavour.
• Herb Swaps: Feel free to swap the parsley and chives for other woody herbs like finely chopped rosemary or thyme. Add these to the butter mixture for a different aromatic profile.
• Add Some Spice: For a little kick, add 21​ teaspoon of red pepper flakes to the garlic and herb butter.
• Lighter Option: You can reduce the amount of butter by half, though you will sacrifice some of the richness and crispiness.

Serving Suggestions

These crispy smashed potatoes are a show-stopping side dish that pairs well with almost anything.

• The Perfect Side: Serve them alongside a roast chicken, a perfectly cooked steak, grilled fish, or pork chops.
• Brunch Star: Top a few smashed potatoes with a runny fried or poached egg for an incredible brunch dish.
• Appetizer Board: Serve them on a platter with a variety of dips like aioli, sour cream, or a spicy ketchup.
• Personalized Tip: I love to serve these with a simple lemon and dill yogurt dip. The cool, tangy creaminess is the perfect counterpoint to the hot, crispy, and rich potatoes.

Common Mistakes to Avoid

1. Over-boiling the Potatoes: If the potatoes are boiled until they are mushy, they will completely disintegrate when you try to smash them. Cook them only until they are fork-tender.
2. Not Giving Them Space: This is the #1 enemy of crispiness! If the potatoes are too close together on the baking sheet, they will steam instead of roast. Use two trays to ensure they have plenty of room to get crispy.
3. Smashing Them While Wet: After boiling, it’s crucial to let the potatoes drain and steam dry for a few minutes. A drier surface will lead to a much crispier result when roasted.
4. Using the Wrong Potatoes: Small, waxy potatoes like baby Yukon Golds, red potatoes, or fingerlings work best as they hold their shape well. Starchy potatoes like Russets are more likely to fall apart.

Storing and Reheating Tips

For the absolute best texture, these potatoes should be eaten fresh from the oven.

• Storing Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• The Best Way to Reheat: To bring back some of their original glory, reheat the potatoes in a hot oven or an air fryer at 400∘F (200∘C) for 5-10 minutes until they are heated through and crisped up again. Microwaving will make them soft.

The Ultimate Potato Side Dish

This recipe for crispy smashed potatoes is truly a game-changer. The unique boil, smash, and roast technique creates an unparalleled texture—a fluffy, creamy interior protected by an addictively crunchy, golden-brown crust. Infused with rich garlic-herb butter and salty Parmesan, every bite is a perfect symphony of flavour and texture. They are guaranteed to be the most popular dish on any table.

We can’t wait for you to experience the incredible crunch of these potatoes! If you make them, please come back and share your thoughts in the comments and leave a rating. Don’t forget to subscribe for more delicious and foolproof recipes!

FAQs

Q1: What are the best potatoes for smashing?

Small, waxy potatoes are ideal. Look for baby Yukon Golds, small red potatoes, fingerlings, or any variety of “new potato.” Their lower starch content helps them hold their shape after being boiled and smashed.

Q2: Can I make these in an air fryer?

Yes! The air fryer is excellent for making smashed potatoes extra crispy. After boiling and smashing, toss them with the oil and parmesan and air fry at 400∘F (200∘C) for 15-20 minutes. Then, top with the butter and air fry for another 5-7 minutes until golden and crisp. You will need to work in batches.

Q3: Can I prepare these ahead of time?

You can do some prep ahead. You can boil the potatoes a day in advance and store them in the fridge. You can also prepare the garlic herb butter and refrigerate it. When ready to cook, let the potatoes come to room temperature before smashing and roasting.

Q4: Why aren’t my smashed potatoes crispy?

The most common culprits are not giving the potatoes enough space on the baking sheet (they steam instead of roast), not using high enough heat, or not letting them roast for long enough. Use two trays, a hot oven, and be patient!

Q5: Do I have to use fresh herbs?

Fresh herbs provide the best, brightest flavour for the butter. If you must use dried herbs, use about one-third of the amount called for (so about 2 teaspoons of dried parsley and 1 teaspoon of dried chives), as dried herbs are more potent.

Extra Crispy Smashed Potatoes with Garlic Herb Butter

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 15 minutes
• Yield: 8 people 1x

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Description

These smashed potatoes deliver a fluffy interior and ultra-crispy edges, thanks to a quick boil followed by a two-stage roast. Topped with a tangy garlic-herb butter and a sprinkle of Parmesan, they’re the perfect side to elevate any meal.

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Ingredients

Units USM Scale 1x2x3x

• 1.5 kg Baby potatoes (Washed)
• 2 tbsp Coles Extra Virgin Olive Oil
• 40 g Parmesan cheese (Finely grated 1/2 cup)

Garlic & Herb Butter:

• 100 g Butter (Chopped room temperature)
• 2 cloves Garlic (Crushed)
• 1 Lemon (Rind finely grated)
• 2 tbsp Fresh continental parsley (Chopped)
• 1/4 cup Fresh chives (Chopped reserve 1 Tbsp for garnish)
• To taste Salt & ground black pepper

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Instructions

Prepare & Boil:

1. Preheat oven to 400 °F (200 °C / 180 °C fan). Line two baking trays with parchment.
2. Place potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook 10–15 minutes until fork-tender. Drain in a colander and let steam-dry 2–3 minutes.

Make Garlic Herb Butter:

1. While potatoes boil, combine butter, garlic, lemon rind, parsley, and most chives in a bowl. Season with salt and pepper; stir to blend.

Smash & First Roast:

1. Divide potatoes between trays, spacing them out. Smash each to ~¼″ thickness using a masher or the bottom of a glass.
2. Drizzle with olive oil, sprinkle evenly with Parmesan, salt, and pepper. Roast 30 minutes until edges turn golden.

Add Butter & Final Roast:

1. Remove trays and dollop garlic-herb butter over potatoes. Return to oven 15–20 minutes more until deeply golden and crispy.

Garnish & Serve:

1. Sprinkle with reserved chives and additional parsley. Serve immediately for maximum crispness.

Notes

• Data Insight: The initial boil ensures a tender interior; skipping it often yields undercooked centers.

• For an extra crisp, use a convection setting or a broiler finish (watch closely).

• Leftovers reheat in a 375 °F oven until warmed—avoid microwaving to preserve crispiness.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Cuisine: American, Comfort Food

Nutrition

• Calories: 295