These crispy smashed potatoes are golden and crunchy on the outside with soft fluffy centres, finished with garlic butter and sea salt. They look impressive but are incredibly easy!
Some potato recipes are all about fluffy centres, while others are all about crisp, golden edges. Smashed potatoes give you both.
Boiling the potatoes first keeps the middles soft and creamy, while flattening them creates lots of craggy edges that turn beautifully crisp in a hot oven.
I finish mine with melted garlic butter halfway through roasting rather than at the beginning. It's a small step that makes a noticeable difference because the garlic stays fragrant instead of catching in the oven.
A final sprinkle of flaky sea salt is all they need before serving alongside everything from roast chicken and steak to grilled fish or a simple salad.
Smashed potatoes aren't tied to one traditional cuisine. They've become popular because they take familiar roast potatoes and make them crispier with very little extra effort.
You'll find versions topped with Parmesan, herbs, chilli crisp and everything from sour cream to chimichurri, but I keep coming back to this simple garlic butter version because it works with almost any meal.
This recipe suits almost every occasion. I serve these potatoes alongside roast chicken, grilled lamb chops, barbecue food, baked fish or even a simple fried egg for lunch.
They also make an excellent addition to a buffet because they're just as enjoyable served warm as they are at room temperature.
Although the ingredients couldn't be simpler, taking a few extra moments to dry the potatoes well after boiling and giving them enough space on the tray makes all the difference.
Crowded potatoes steam instead of roast, and that's the easiest way to lose those beautifully crisp edges.
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Baby Potatoes
Baby potatoes are ideal for smashed potatoes because their thin skins become wonderfully crisp while the small size means they cook evenly.
Their naturally creamy texture also holds together well after boiling, making them easy to flatten without completely falling apart.
Choosing potatoes that are similar in size helps every one finish roasting at the same time.
Why You'll Love This Recipe
- The outside becomes beautifully crisp while the inside stays soft and fluffy.
- Only five everyday ingredients are needed, making it an affordable side dish.
- Most of the cooking happens in the oven, leaving you free to prepare the rest of the meal.
- It pairs effortlessly with meat, fish and vegetarian mains.
- The recipe is easy to adapt with herbs, cheese or spices.
- Leftovers reheat surprisingly well and stay crisp in the oven.
- It's simple enough for a weekday meal yet impressive enough for guests.
Ingredients
You only need simple pantry ingredients for this recipe!
- Baby potatoes. Choose potatoes that are similar in size so they cook evenly and are ready to smash at the same time. Baby white, baby red, or Yukon Gold potatoes all work well because they hold together while still becoming fluffy inside.
- Butter. Melted butter adds richness and helps carry the garlic flavour over every potato. If you prefer, you can swap it for a plant-based butter without changing the cooking method.
- Garlic. Freshly minced garlic gives the best flavour and aroma. I add it after the potatoes have started roasting so it becomes lightly toasted rather than burnt, which keeps the flavour sweet and mellow.
- Olive oil. A drizzle of olive oil encourages the potatoes to brown evenly and develop those crisp, crunchy edges. A neutral oil such as avocado or vegetable oil can be used if that's what you have.
- Sea salt. Good sea salt is one of the simplest ways to lift the finished dish. I like using flaky sea salt for serving because it adds little bursts of crunch, but fine sea salt works perfectly during cooking too.
See the recipe card for quantities and method.
How to make this recipe
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 15 minutes until tender. Drain well.
Preheat the oven to 220°C / 425°F.
Place the part-boiled potatoes onto a baking tray. Gently press each potato flat using a fork or the bottom of a strong glass and drizzle with 1 tablespoon of the oil, then roast in the oven for 10 minutes.
Mix the melted butter and garlic in a small bowl.
Drizzle the garlic butter over the crushed potatoes. Sprinkle with the sea salt.
Return to the oven and cook for a further 15 minutes or until golden.
Scroll down for the full ingredients list and method.
Serving Suggestions
These crispy garlic butter smashed potatoes pair beautifully with:
- Roast chicken for a classic family dinner.
- Grilled steak with peppercorn sauce.
- Roast lamb with mint sauce.
- Salmon and steamed greens. Try Blackened Salmon or Salmon Kabobs.
- Pork chops with apple sauce. Or try Garlic Honey Glazed Pork Tenderloin.
- Homemade burgers instead of chips.
- Grilled sausages and caramelised onions. Or try it with Hot Honey Sausage Breakfast Bake.
- Barbecue chicken during summer. Try Guinness Glazed Chicken Drumsticks or Garlic Parmesan Wings.
- Fried eggs for a hearty brunch.
- A crisp green salad for a lighter meal.
Variations
- Add finely grated Parmesan during the final ten minutes.
- Sprinkle over chopped rosemary before roasting.
- Finish with chopped parsley for freshness.
- Add smoked paprika to the garlic butter.
- Stir chilli flakes into the butter for gentle heat.
- Add lemon zest before serving.
- Sprinkle over grated strong cheddar cheese.
- Finish with crispy bacon pieces.
- Top with sliced scallions and sour cream.
More Potato Side Dish Recipes
Recipe Tips
- Dry the potatoes thoroughly after boiling. Less moisture means crispier roasting.
- Avoid over-boiling. The potatoes should be tender but still hold their shape.
- Smash gently rather than flattening completely.
- Thicker potatoes stay fluffy inside.
- Leave space between each potato on the baking tray.
- Air circulation helps every edge crisp.
- Add the garlic after the first roast to stop it burning.
- Roast until deeply golden rather than simply lightly coloured.
- Much of the flavour develops during those final minutes.
- Use a sturdy glass or potato masher if a fork feels awkward.
- Serve immediately for the crispiest texture.
FAQs
They're usually too wet or too crowded on the baking tray. Drying them thoroughly and leaving space between each potato helps them roast instead of steam.
Baby potatoes or waxy new potatoes give the best combination of creamy centres and crisp skins.
Yes. Cook them at a high temperature until crisp, turning once if needed for even colouring.
No. The skins become deliciously crisp and help hold the potatoes together during roasting.
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📖 Recipe
Crispy Garlic Butter Smashed Potatoes
Equipment
- Pot
- Baking Sheet
Ingredients
- 1 ½ pounds baby potatoes
- 2 tablespoons butter melted
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
Instructions
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 15 minutes until tender. Drain well.
- Preheat the oven to 425°F/ 220°C.
- Place the part-boiled potatoes onto a baking tray. Gently press each potato flat using a fork or the bottom of a strong glass and drizzle with 1 tablespoon of the oil, then roast in the oven for 10 minutes.
- Mix the melted butter and garlic in a small bowl. Drizzle the garlic butter over the crushed potatoes. Sprinkle with the sea salt.
- Return to the oven and cook for a further 15 minutes or until golden.
Notes
- Dry the potatoes thoroughly after boiling. Less moisture means crispier roasting.
- Avoid over-boiling. The potatoes should be tender but still hold their shape.
- Smash gently rather than flattening completely. Thicker potatoes stay fluffy inside.
- Leave space between each potato on the baking tray. Air circulation helps every edge crisp.
- Add the garlic after the first roast to stop it burning.
- Roast until deeply golden rather than simply lightly coloured. Much of the flavour develops during those final minutes.
- Use a sturdy glass or potato masher if a fork feels awkward.
- Serve immediately for the crispiest texture.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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