Description

Gentle, comforting smashed potatoes with a shatteringly crisp exterior and fluffy interior, topped with a fragrant garlic herb butter. Perfect for self-care and easy enough for a single serving.

Ingredients

Scale

6 medium red potatoes (approx. 1.5 lbs / 680g)
4 tbsp unsalted butter, softened
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper

Instructions

Scrub potatoes clean and place in a large pot. Cover with cold water by an inch and add a generous pinch of salt.
Bring water to a boil, then reduce to a simmer. Cook for 15-20 minutes until potatoes are tender all the way through.
Drain potatoes in a colander and let them rest for 5 minutes to allow excess steam to escape.
Preheat oven to 425°F (220°C). Line a 10×15 inch baking sheet with parchment paper.
In a small bowl, mix softened butter, minced garlic, dried thyme, dried parsley, salt, and pepper to form a paste.
Place rested potatoes on the baking sheet. Press each potato flat with a muddler or heavy glass to about ½ inch thick.
Heat olive oil in the oven for a minute, then remove pan. Spoon garlic herb butter onto each potato and spread slightly.
Roast for 20-25 minutes until edges are golden brown and crispy. Check at 15 minutes if oven runs hot.
Optional: Sprinkle with flaky sea salt immediately upon removing from oven.

Notes

Do not skip the resting step after boiling; it is crucial for crispiness. Ensure butter is softened, not melted or cold. Space potatoes out on the pan to prevent steaming. For dairy-free, substitute butter with vegan butter or coconut oil. Do not freeze leftovers as texture becomes grainy.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 2 potatoes per servi
Calories: 280
Sugar: 1
Sodium: 320
Fat: 14
Saturated Fat: 7
Carbohydrates: 35
Fiber: 3
Protein: 4

Keywords: smashed potatoes, garlic butter, comfort food, crispy potatoes, easy side dish, vegan option, gluten-free