Crispy Smashed Potatoes: Best Easy Side Dish

I have a confession to make. For years, I treated side dishes like an afterthought. Main course gets the marinated chicken or the saucy pasta; the potatoes just have to be there. But then I discovered crispy smashed potatoes with garlic herb butter, and everything changed. I’m talking about the kind of potatoes that are shatteringly crisp on the outside, fluffy on the inside, and coated in a garlic butter so fragrant it makes your mouth water before you even take a bite.

Last summer, I was hosting a backyard dinner for some friends. I was stressed, the grill was smoking, and I had no idea what to serve on the side. I grabbed some small Yukon Gold potatoes, boiled them until tender, smashed them flat, and tossed them in a pan with butter, rosemary, and a mountain of garlic. The result? Silence. Then, “Wait, what is this? These are better than takeout.” That’s when I knew I had found my new go-to side dish.

So, if you’re looking for a recipe that’s simple, affordable, and absolutely delicious, look no further. This crispy smashed potatoes recipe is easy to make, perfect for any occasion, and guaranteed to be a crowd-pleaser. Let’s get started!

Why You’ll Love This Recipe

There are plenty of potato recipes out there, but this crispy smashed potatoes with garlic herb butter stands out for a few key reasons:

• Texture Perfection: The smashing technique creates more surface area, which means way more crispy edges. Plus, the garlic herb butter soaks into those nooks and crannies for flavor in every bite.
• Quick and Easy: This is a no-fuss recipe. You boil, smash, bake, and broil. It’s perfect for busy weeknights or when you’re prepping for a bigger meal.
• Customizable: While the garlic herb butter is classic, you can easily swap in different herbs or spices to match your main course.
• Better Than Takeout: Let’s be real—takeout sides are often greasy and bland. These are fresh, crispy, and packed with flavor without the guilt.

Whether you’re serving these alongside grilled steak, roasted chicken, or even as a snack with a dipping sauce, they’re sure to be a hit. Trust me, once you try them, you won’t go back to regular fries!

Ingredients You’ll Need

Before we dive into the steps, let’s talk about what you’ll need. The beauty of this recipe is that it uses simple, everyday ingredients. Here’s what you’ll need to make this crispy smashed potatoes with garlic herb butter:

For the Potatoes

• Small Yukon Gold Potatoes: About 2 pounds. Yukon Golds are my go-to because they have a buttery flavor and hold their shape well when smashed. If you can’t find small ones, you can cut larger potatoes in half.
• Water: For boiling the potatoes until tender.
• Salt: To season the boiling water and the potatoes.

For the Garlic Herb Butter

• Unsalted Butter: ½ cup (1 stick). Real butter makes all the difference here. If you’re using salted butter, reduce the added salt in the recipe.
• Garlic: 4-5 cloves, minced. Fresh garlic is a must—no jarred stuff here!
• Fresh Herbs: 2 tablespoons each of chopped rosemary and thyme. If you don’t have fresh herbs, you can use 1 teaspoon of dried herbs, but fresh is better.
• Parsley: 1 tablespoon, chopped. Adds a pop of color and freshness.
• Salt and Pepper: To taste. Don’t be shy with the seasoning!

For Crisping

• Olive Oil: 2 tablespoons. Helps the potatoes get golden and crispy in the oven.

Pro Tip: If you’re making this for a crowd, you can easily double or triple the recipe. Just make sure you have enough oven space!

Equipment Needed

You don’t need any fancy gadgets to make these crispy smashed potatoes with garlic herb butter. Here’s what you’ll need:

• Large Pot: For boiling the potatoes.
• Baking Sheet: A standard 13×9-inch sheet pan works perfectly.
• Potato Masher: Or the bottom of a sturdy glass or measuring cup.
• Small Saucepan: For melting the butter and mixing the garlic herb butter.
• Pastry Brush: To brush the potatoes with olive oil and garlic herb butter.

Note: If you don’t have a pastry brush, you can use a spoon to drizzle the butter over the potatoes. It’s not as precise, but it works just as well.

How to Make It: Step-by-Step

Alright, let’s get cooking! Here’s how to make these crispy smashed potatoes with garlic herb butter:

Step 1: Boil the Potatoes

Fill a large pot with water and add a generous pinch of salt. Bring to a boil, then add the small potatoes. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and let them cool slightly.

Step 2: Smash the Potatoes

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place the boiled potatoes on the baking sheet and gently smash them with a potato masher or the bottom of a glass. You want them flat but not completely broken apart.

Step 3: Make the Garlic Herb Butter

In a small saucepan, melt the butter over low heat. Add the minced garlic, rosemary, thyme, parsley, salt, and pepper. Stir well and let it simmer for 1-2 minutes to infuse the flavors. Remove from heat.

Step 4: Season and Bake

Brush the smashed potatoes with olive oil, then drizzle with half of the garlic herb butter. Bake for 20-25 minutes, or until the edges are golden and crispy.

Step 5: Broil for Extra Crisp

Switch your oven to broil and cook for an additional 2-3 minutes, keeping a close eye on them to prevent burning. The potatoes should be crispy on the outside and tender on the inside.

Step 6: Serve

Remove from the oven and drizzle with the remaining garlic herb butter. Serve hot as a side dish or snack. Enjoy!

Expert Tips & Tricks

Here are some tips to ensure your crispy smashed potatoes with garlic herb butter turn out perfectly every time:

• Don’t Skip the Boiling: Boiling the potatoes first ensures they’re tender before smashing. If you skip this step, they’ll be hard to smash and won’t cook evenly.
• Use Fresh Herbs: Fresh herbs make a huge difference in flavor. If you only have dried herbs, use about 1/3 the amount called for in the recipe.
• Watch the Broiler: Broiling can go from perfect to burnt in seconds. Keep a close eye on the potatoes and be ready to remove them as soon as they’re golden.
• Make Ahead: You can boil and smash the potatoes ahead of time. Store them in the fridge and bake them when you’re ready to serve.

Variations & Substitutions

While this crispy smashed potatoes with garlic herb butter is delicious as is, here are some variations to try:

• Cheesy Version: Sprinkle shredded cheddar or Parmesan cheese over the potatoes before broiling.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the garlic herb butter.
• Herb Swap: Use basil or oregano instead of rosemary and thyme for a different flavor profile.
• Vegan Option: Use vegan butter or olive oil instead of regular butter.

Serving & Storage

How to Serve: These potatoes are great as a side dish for grilled meats, roasted chicken, or even as a snack with a dipping sauce like ranch or aioli.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

Freezing: These potatoes don’t freeze well after baking, but you can freeze the boiled potatoes before smashing. Thaw and smash before baking.

Nutrition Information

Here’s the approximate nutrition info per serving (based on 4 servings):

Nutrient	Amount
Calories	280
Fat	18g
Carbs	28g
Fiber	3g
Protein	4g

Note: Nutrition info is an estimate and may vary based on ingredients used.

Final Thoughts

These crispy smashed potatoes with garlic herb butter are a game-changer. They’re easy to make, incredibly delicious, and perfect for any occasion. Whether you’re hosting a dinner party or just looking for a tasty side dish, this recipe is sure to impress. Give it a try and let me know how it turns out!

Frequently Asked Questions

Can I use russet potatoes instead of Yukon Golds?

Yes, you can use russet potatoes, but they may be a bit harder to smash and won’t have the same buttery flavor. Yukon Golds are my top choice for this recipe.

Why are my potatoes not crispy?

Make sure you’re using enough oil and that your oven is fully preheated. Also, don’t overcrowd the baking sheet—give the potatoes space to crisp up.

Can I make this recipe ahead of time?

Yes! You can boil and smash the potatoes ahead of time. Store them in the fridge and bake them when you’re ready to serve.

What can I serve with these potatoes?

These potatoes pair well with grilled steak, roasted chicken, fish, or even as a snack with a dipping sauce.

Can I use dried herbs instead of fresh?

Yes, but use about 1/3 the amount of dried herbs compared to fresh. Fresh herbs provide a brighter flavor.

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