Crispy Smashed Potatoes with Garlic-Herb Butter
Smashing is the whole secret: boiling baby potatoes until fork-tender, then pressing each one flat creates craggy, split edges and exposed surface area that turn shatteringly crisp in the oven or air fryer. A hot roast renders the exteriors deep golden while the centers stay creamy, so every bite delivers both textures. Tossing the potatoes in garlic-herb butter at the end — not before — keeps the herbs bright and the garlic fragrant instead of burnt. It's a five-ingredient side that reads like a restaurant dish and comes together with almost no knife work.
Side · Vegetarian, Gluten-free, Air Fryer • 50 min
Ingredients
- 1½ pounds baby potatoes (Yukon Gold or red), about 16–18, scrubbed
- 1 tablespoon kosher salt, for the boiling water
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons (½ stick) unsalted butter
- 3 garlic cloves, minced
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh rosemary or thyme leaves
- Flaky sea salt, for finishing
- 2 tablespoons grated Parmesan (optional)
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in the tablespoon of salt, then bring to a boil over high heat. Reduce to a gentle boil and cook until fork-tender — a paring knife slides in with no resistance — 12–18 minutes depending on size.
- Drain the potatoes in a colander and let them sit for 5 minutes to steam off excess moisture; drier potatoes crisp better. Meanwhile, preheat the oven to 450°F with a rack in the lower third, or preheat the air fryer to 400°F. Line a large (18 x 13-inch) rimmed baking sheet with parchment paper (or lightly oil the air fryer basket).
- Spread the potatoes on the prepared sheet pan in a single layer, leaving space between each. Using the flat bottom of a sturdy drinking glass or a potato masher, press each potato straight down until it is about ½ inch thick and the skin splits — press once and lift cleanly so each potato stays in one piece.
- Drizzle the smashed potatoes with the olive oil and sprinkle with the ¾ teaspoon salt and the black pepper. For the oven: roast for 20 minutes, then flip and roast 8–10 minutes more, until deeply golden and crisp at the edges. For the air fryer: cook at 400°F for 15–18 minutes, flipping once, until golden and crisp. Don't move the potatoes during the first stretch — that stillness is what builds the crust.
- While the potatoes roast, make the garlic-herb butter: melt the butter in a small (8-inch) skillet or saucepan over medium-low heat. Add the garlic and cook just until fragrant, 30–60 seconds — don't let it brown. Remove from the heat and stir in the parsley, chives, and rosemary.
- Transfer the hot smashed potatoes to a serving platter or bowl. Pour the garlic-herb butter over them and toss gently to coat every craggy edge. Finish with a pinch of flaky sea salt and the Parmesan, if using. Serve immediately while hot and crisp.
Tips & Variations
Make Ahead
Boil and smash the potatoes up to 4 hours ahead; spread them on the baking sheet, cover, and refrigerate. Let them sit at room temperature for 20 minutes before roasting. The garlic-herb butter can be made up to 2 days ahead and refrigerated — rewarm it gently before tossing. The potatoes themselves are best roasted to order; they lose their crunch as they sit.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 425°F oven or 400°F air fryer for 5–8 minutes to re-crisp the edges — avoid the microwave, which steams away the crunch.
Substitutions
Red potatoes, fingerlings, or any waxy baby potato work; larger Yukon Golds can be cut into 1½-inch chunks before boiling. For a dairy-free version, swap the butter for olive oil and stir the garlic and herbs into the warm oil off the heat. No fresh herbs? Use 1 teaspoon each of dried rosemary and dried chives plus 2 teaspoons dried parsley, stirred into the melted butter. Add a pinch of red pepper flakes to the butter for gentle heat.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
