Crispy Smashed Baby Potatoes with Garlic Herb Butter
✨ Why This Recipe Works
Crispy on the outside, fluffy on the inside, and dangerously addictive: fork-tender baby potatoes smashed flat, drenched in garlic-infused butter and olive oil, crowned with golden parmesan, and roasted until crackly.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Crispy Smashed Baby Potatoes with Garlic Herb Butter brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 10 minutes of prep and 45 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
For the Smashed Baby Potatoes
- 1 ½ lbs (700 g) baby potatoes (such as baby Yukon Gold or red potatoes), scrubbed clean with skin on
- 1 tbsp kosher salt (for the boiling water)
- 3 tbsp extra-virgin olive oil
- 3 tbsp unsalted butter, melted
- 3 fresh garlic cloves, finely minced
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ½ tsp garlic powder
- ⅓ cup freshly grated Parmesan cheese
- 2 tbsp fresh flat-leaf parsley, finely chopped, for serving
For the Garlic-Herb Dip (Optional)
- ½ cup sour cream (or plain whole-milk Greek yogurt)
- 1 tbsp quality mayonnaise
- 1 small fresh garlic clove, finely grated
- 1 tsp fresh lemon juice
- 1 tbsp fresh parsley or dill, finely chopped
- Fine sea salt and black pepper, to taste
👨🍳 Step-by-Step Instructions
Boil the Baby Potatoes
Place the scrubbed baby potatoes into a large pot, cover with cold water by at least an inch, and stir in 1 tablespoon of salt. Bring to a rolling boil over high heat, then reduce to medium and cook for 15 to 18 minutes until fork-tender but not falling apart.
Drain & Steam-Dry
Drain the potatoes thoroughly in a colander and let them sit for 5 minutes so excess surface moisture evaporates completely. Meanwhile, preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
Smash with Craggy Edges
Spread the potatoes across the prepared baking sheet, leaving space between each. Using the flat, sturdy bottom of a heavy glass or mug, press down firmly on each potato to flatten it to about ½ inch thick. Keep the skins on and preserve those craggy, jagged edges — that is where maximum crispiness develops.
Brush with Garlic Butter
In a small bowl, whisk together the olive oil, melted butter, minced garlic, ½ teaspoon salt, black pepper, and garlic powder. Brush generously over the tops and deep into the crags of each smashed potato.
Dust with Parmesan
Shower the tops of the buttered potatoes generously with the grated Parmesan cheese, allowing it to adhere to the garlic butter.
Roast to Golden Perfection
Roast for 25 to 30 minutes, until deep golden-brown and shatteringly crispy at the edges with bubbly browned parmesan spots. (No need to flip if your oven browns evenly).
Garnish & Serve Hot
Whisk together the sour cream, mayonnaise, grated garlic, lemon juice, herbs, and salt for the optional dip. Sprinkle the hot potatoes with fresh parsley and serve immediately while sizzling and crisp.
❄️ Storing & Reheating Leftovers
Refrigeration: Allow the dish to cool to room temperature, then store in an airtight glass container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in a skillet over medium-low heat with a small splash of water or olive oil, or in a 350°F (175°C) oven until thoroughly warmed. This preserves the delicate moisture without drying out the texture.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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⭐ Tried This Recipe? Rate & Review
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