Roasted Garlic Butter Smashed Potatoes

I like making these roasted garlic butter smashed potatoes when I want a crispy, golden side dish that’s packed with flavor. They’re crispy on the outside, soft on the inside, and coated in a rich garlic butter that makes them irresistible.

Why You’ll Love This Recipe

I love how these potatoes combine the best of both textures—crispy edges and fluffy centers. The garlic butter adds a deep, savory flavor that I find incredibly satisfying. I also enjoy how simple they are to prepare with just a few ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
baby potatoes
butter
garlic, minced
olive oil
salt
black pepper
fresh parsley

Directions

I start by boiling the potatoes in salted water until fork-tender, then drain and let them cool slightly.

I place the potatoes on a baking tray and gently smash each one using the bottom of a glass or fork.

I mix melted butter with minced garlic, olive oil, salt, and black pepper, then brush or drizzle it over the smashed potatoes.

I roast them in a preheated oven at 200°C (400°F) for about 25–30 minutes until the edges are crispy and golden.

I finish with freshly chopped parsley before serving.

Servings and timing

I usually get about 3 to 4 servings from this recipe.
Preparation takes around 15 minutes, and cooking takes about 30–35 minutes, so everything is ready in about 45–50 minutes.

Variations

I sometimes sprinkle parmesan cheese over the potatoes before roasting for extra crispiness. I also like adding chili flakes for a bit of heat. Another variation I enjoy is using herbs like rosemary or thyme for a different flavor profile.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I use the oven or air fryer to bring back their crisp texture. I avoid microwaving too long so they don’t become too soft.

FAQs

Can I use large potatoes instead of baby potatoes?

Yes, I can cut larger potatoes into chunks before boiling and smashing.

How do I get them extra crispy?

I make sure not to overcrowd the pan and use enough oil or butter for crisp edges.

Can I make these ahead of time?

I can boil and smash the potatoes ahead, then roast them just before serving.

What type of potatoes work best?

I like using baby or Yukon gold potatoes for the best texture.

Can I make this dairy-free?

I can replace butter with olive oil or a plant-based alternative.

Conclusion

I enjoy making these roasted garlic butter smashed potatoes because they’re simple, crispy, and full of flavor. It’s one of those side dishes I like to prepare when I want something comforting and satisfying with minimal effort.

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