10/08/2026
CRISPY SMASHED POTATOES WITH GARLIC BUTTER 🥔🧄
Prep Time: 10 minutes
Cook Time: 35–45 minutes
Servings: 4
INGREDIENTS:
For the Potatoes:
• 1½ lb (680 g) baby potatoes
• 2 tbsp olive oil
• 3 tbsp unsalted butter, melted
• 4 cloves garlic, finely minced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
For Serving:
• Creamy garlic dip or ranch dressing
• Extra Parmesan
• Fresh parsley
INSTRUCTIONS:
1. Wash the baby potatoes thoroughly and place them in a large pot. Cover with water and add a pinch of salt.
2. Bring the water to a boil and cook the potatoes until they are fork-tender but still hold their shape.
3. Drain the potatoes and allow them to cool slightly so they are easier to handle.
4. Preheat the oven to 425°F (220°C).
5. Arrange the potatoes on a baking sheet lined with parchment paper, leaving space between each potato.
6. Using the bottom of a glass or a potato masher, gently press each potato until flattened. Don't smash them too thin; keep enough thickness for a fluffy center.
7. In a small bowl, combine melted butter, olive oil, minced garlic, salt, black pepper, and paprika.
8. Brush the garlic butter mixture generously over the smashed potatoes, making sure it reaches the cracked edges.
9. Sprinkle grated Parmesan over the potatoes.
10. Roast until the edges become deeply golden brown and crispy and the Parmesan is melted and lightly caramelized.
11. Remove from the oven and sprinkle with fresh chopped parsley.
12. Serve immediately with creamy garlic dip or ranch dressing.
PRO TIP:
Don't overcrowd the baking sheet. Leaving space between the potatoes allows hot air to circulate around them and helps create those extra-crispy golden edges.
For the crispiest result, make sure the potatoes are well drained before smashing and roasting.
