These Smashed Potatoes Are Crispy, Creamy, And Garlicky In Every Bite Recipe

I can’t stop experimenting with Crisp Smashed Potatoes, and my latest riff pairs humble boiled spuds with an unexpected twist that begs a closer look.

I used to be obsessed with discovering new ways to cook potatoes, and now I’m just obsessed with inventing smashed versions. Small Yukon Gold potatoes get all the attention in my kitchen, their soft insides begging to be turned into Crisp Smashed Potatoes that shatter into crunchy shards while staying lusciously creamy.

A hit of garlic keeps each bite electric, and I still can’t explain why one tray of Smashed Baby Gold Potatoes makes me want to test another tweak. I’ll admit I’m messy about it, but the results keep pulling me back for more, every single time.

Ingredients

• Yukon Gold potatoes: starchy and creamy, good source of fiber and vitamin C, hearty carbs.
• Extra virgin olive oil: heart healthy fats, boosts flavor, brings crisp golden edges, not greasy.
• Unsalted butter: adds richness and silky mouthfeel, delivers saturated fat and buttery flavor.
• Garlic: sharp aromatic punch, has immune boosting compounds, gives signature garlicky bite.
• Parmesan cheese (optional): salty umami boost, packs protein and calcium, melts into golden crust.
• Sour cream or creme fraiche (optional): tangy creamy lift, balances richness, adds probiotics if cultured.
• Fresh parsley and chives: bright herb notes, adds freshness and color, lightens overall richness.

Ingredient Quantities

• 2 lb small Yukon Gold or baby new potatoes (about 20)
• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter melted
• 4 garlic cloves, minced
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese packed (optional)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped chives (optional)
• 2 tbsp sour cream or creme fraiche (optional)
• pinch red pepper flakes (optional)

How to Make this

1. Preheat oven to 450°F and if you want extra crisp, put the empty baking sheet in the oven while it heats.

2. Put potatoes in a large pot, cover with cold water, add 1 tsp of the kosher salt, bring to a boil, then simmer until a fork slides in easily, about 15 to 20 minutes depending on size.

3. Drain the potatoes well and let them sit in the colander for 3 to 5 minutes so they steam dry, this helps them get super crispy.

4. Turn potatoes out onto the hot or room temp baking sheet, drizzle with 1 tbsp of the olive oil and a pinch of black pepper, then use the bottom of a glass or a potato masher to press each potato flat to about 1 1/2 cm thick, dont worry about ugly shapes.

5. In a small bowl whisk together the melted butter, remaining 2 tbsp olive oil, minced garlic, and a pinch of red pepper flakes if using.

6. Brush or spoon that garlicky butter oil all over the smashed potatoes, sprinkle the remaining 1/2 tsp kosher salt and the 1/2 tsp black pepper, and if you like, press grated Parmesan onto the tops so it will brown while baking.

7. Roast in the oven until edges are deeply golden and crisp and undersides are browned, about 20 to 25 minutes; flip once halfway through for even color, and if you want them extra crunchy, broil for 1 to 2 minutes at the end but watch them closely.

8. Remove from oven and scatter the chopped parsley and chives on top, add a light dusting of Parmesan if you skipped it earlier.

9. Serve hot with little dollops of sour cream or creme fraiche on the side or on top, sprinkle more red pepper flakes if you like heat, and eat right away because they lose their crisp fast.

Equipment Needed

1. Large rimmed baking sheet (oven-safe, preheat it empty if you want extra crisp)
2. Large pot with lid (for boiling the potatoes)
3. Colander (to drain and let them steam-dry)
4. Potato masher or a sturdy drinking glass (to press each potato flat)
5. Small bowl and whisk or fork (for the melted butter + oil + garlic mix)
6. Pastry brush or large spoon (to coat the smashed potatoes)
7. Cutting board and sharp knife (for chopping parsley and chives)
8. Metal spatula or tongs plus oven mitts (to flip and safely handle the hot sheet)

FAQ

These Smashed Potatoes Are Crispy, Creamy, And Garlicky In Every Bite Recipe Substitutions and Variations

• Extra virgin olive oil: swap with avocado oil or grapeseed oil, 1:1. Both stand up to high heat better and give a neutral taste, so your potatoes still get crispy.
• Unsalted butter (melted): use ghee 1:1 for the buttery flavor without milk solids, or sub with an extra tbsp of oil plus 1 tbsp butter if you want some butter taste but less browning. works great for dairy free if you pick ghee.
• Grated Parmesan: replace with Pecorino Romano or Asiago, same volume. Pecorino is saltier so cut the kosher salt by about 1/4 tsp if you use it.
• Sour cream or creme fraiche: plain Greek yogurt 1:1 is the easiest swap (it’s tangier), or for a dairy free option use unsweetened plain coconut yogurt or vegan mayo in the same amount.

Pro Tips

1) Get them really dry before they hit the oven. Let the boiled potatoes sit in the colander a few extra minutes, or toss them back in the hot pot for 30 seconds to evaporate water, then pat with a towel. Moisture is the enemy of crisp, so dont skip this.

2) Protect the garlic and butter so they dont burn. Mix most of the flavoring with olive oil (higher smoke point), then brush that on early. Reserve a little melted butter or fresh garlic to add in the last 5 minutes or right after baking for a brighter, non-burnt taste.

3) Keep a single layer and dont crowd the pan, they need space to brown. Use a very hot baking sheet if you want extra crisp, but watch them when you broil. Flip once for even color, and if you like extra crunch, finish under the broiler for just 1 to 2 minutes while staring at them.

4) Think ahead for leftovers and toppings. Press grated Parmesan on at the end so it browns not burns, or add it fresh after baking for a cleaner flavor. To re-crisp next day use a hot oven or air fryer for a few minutes, and add dollops of sour cream or chopped herbs right before serving so they dont wilt.