Description
Baby potatoes boiled until tender, smashed to craggy perfection, then roasted with garlic-herb butter until irresistibly crispy. The ultimate textural contrast of crunchy exteriors and cloud-like interiors!
Ingredients
Scale
- 2 lbs (900g) baby potatoes (Yukon Gold or red-skinned)
- 3 tbsp kosher salt (for boiling water)
- 1/4 cup (60ml) olive oil (divided)
- 6 tbsp (85g) unsalted butter, melted
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tsp crushed red pepper flakes (optional)
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp black pepper
- Flaky sea salt for finishing
- 2 tbsp chopped parsley (for garnish)
Instructions
- Boil: In large pot, cover potatoes with cold water by 2 inches. Add 3 tbsp kosher salt. Bring to boil, then reduce to simmer for 15-20 minutes until fork-tender. Drain and let dry 5 minutes.
- Prep: Preheat oven to 450°F (230°C). Line baking sheet with parchment. Mix melted butter, 2 tbsp olive oil, garlic, rosemary, thyme, and red pepper flakes.
- Smash: Arrange potatoes on sheet. Using flat-bottomed cup or potato masher, firmly smash each to 1/2-inch thickness, keeping them intact.
- Season: Brush potatoes with remaining 2 tbsp olive oil. Roast 25 minutes until bottoms are golden. Flip, then spoon garlic-herb butter over each. Sprinkle with Parmesan and black pepper.
- Crisp: Return to oven for 15-20 minutes until deeply golden and crispy. Finish with flaky salt and parsley.
Notes
- For extra crispiness, place another baking sheet on top when smashing to create more surface area
- Make ahead: Boil potatoes 1 day in advance, store refrigerated in airtight container
- Dairy-free option: Substitute butter with garlic-infused olive oil
- Don’t overcrowd the pan – use two sheets if needed for proper crisping
- Serve immediately for maximum crispness (they soften as they cool)
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Boiling/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg