Ingredients
(Serves 4 as a side)
For the Potatoes
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1.5 lbs baby potatoes (Yukon Gold or red)
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2 tbsp olive oil
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1 tsp salt
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½ tsp black pepper
For the Garlic-Herb Butter
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3 tbsp butter, melted
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3 garlic cloves, minced
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1 tbsp fresh parsley, chopped
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½ tsp dried thyme (or rosemary)
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Optional: ¼ tsp red pepper flakes for heat
Instructions:
Step-by-Step Instructions
Boil the Potatoes
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In a pot, cover potatoes with cold water + 1 tsp salt.
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Bring to a boil, then simmer 15-20 mins until fork-tender.
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Drain and let cool slightly.
Smash ‘Em!
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Preheat oven to 425°F (220°C).
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Place potatoes on a parchment-lined baking sheet.
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Use a glass, mug, or potato masher to gently flatten each potato (about ½-inch thick).
Crisp to Perfection
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Drizzle with olive oil, then season with salt & pepper.
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Roast 25-30 mins until deep golden and crispy.
Garlic Butter Drizzle
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While potatoes roast, mix melted butter, garlic, and herbs.
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Pour over hot potatoes right out of the oven.
Pro Tips for the Best Smashed Potatoes
Dry potatoes well after boiling (extra crispiness!).
Add lemon zest to the butter for brightness.
Cheesy upgrade: Sprinkle with Parmesan before roasting.
Bacon lovers: Top with crumbled bacon before serving.
Serving Suggestions
With protein: Grilled chicken, steak, or salmon
As an appetizer: Serve with aioli or sour cream dip
Breakfast twist: Top with a fried egg & chives
