Crispy Smashed Red Potatoes with Roasted Garlic Herb Butter Tips, FAQ & printable recipe

Tips for success

For the crispiest potatoes, make sure they are thoroughly dried before smashing. After draining, spread them on a clean kitchen towel and pat gently to remove excess moisture.

Also, use a generous amount of oil on the baking sheet—this helps the bottoms crisp up and prevents sticking. If you have time, let the smashed potatoes sit at room temperature for 10 minutes before roasting to allow the surfaces to dry further.

The garlic herb butter can be made ahead and refrigerated for up to a week. Reheat it gently before pouring over the potatoes. For a spicier twist, add a pinch of red pepper flakes to the butter.

To keep the potatoes warm while you finish other dishes, place them in a low oven (200°F) for up to 15 minutes, but note that they will lose some crispness.

Variations

• Spicy Chipotle Butter: Add 1-2 minced chipotle peppers in adobo sauce to the melted butter along with the garlic and herbs. This adds a smoky, spicy kick that pairs well with the crispy potatoes. Adjust the amount to your heat preference.
• Lemon Herb Butter: Replace the thyme and parsley with 1 tbsp fresh dill and 1 tbsp chives, and add 1 tsp lemon zest to the butter. The bright citrus and fresh herbs make the potatoes feel lighter and more summery.
• Parmesan Crusted: After smashing the potatoes, sprinkle each with 1 tbsp grated Parmesan cheese before roasting. The cheese melts and crisps into a savory crust, adding an extra layer of umami. Note: this adds dairy, so check for allergies.
• Rosemary Garlic Butter: Swap the thyme for 1 tbsp fresh rosemary, finely chopped. Rosemary pairs beautifully with roasted garlic and gives the butter a woodsy, aromatic flavor. Use the same amount as thyme.

Storage and make-ahead

Fridge

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. The butter will solidify; reheat in the oven to restore crispness.

Freezer

Freeze leftover potatoes for up to 1 month. Reheat from frozen in a 375°F oven for 10-15 minutes.

Reheat

To reheat, place on a baking sheet and warm in a 375°F oven for 5-10 minutes until hot and crispy. Avoid microwaving, which makes them soggy.

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. The butter will solidify, but that's fine. To reheat, place them on a baking sheet and warm in a 375°F oven for 5-10 minutes until heated through and re-crisped. Avoid microwaving, as it will make them soggy.

You can boil and smash the potatoes up to a day ahead. Store them on the baking sheet, covered, in the refrigerator.

When ready to roast, brush with oil and season, then roast as directed, adding a few minutes to the cooking time if they're cold. The garlic herb butter can also be made ahead and refrigerated; reheat gently before serving.

Serving ideas

These crispy smashed potatoes are incredibly versatile. Serve them as a side dish alongside roasted chicken, grilled steak, or pan-seared fish. They also shine on a holiday table, offering a crunchy alternative to mashed potatoes.

For a vegetarian main, pile them onto a plate with a simple green salad and a dollop of sour cream or Greek yogurt (though not in the recipe, it's a natural pairing).

Presentation matters: transfer the hot potatoes to a warm platter, then pour the butter over them at the table for maximum drama. Garnish with extra fresh thyme and flaky sea salt. The contrast of golden, craggy potatoes with the glossy butter and green herbs is beautiful. Serve immediately, while they're still sizzling and crisp.

Frequently asked questions

Recipe card

Crispy Smashed Red Potatoes with Roasted Garlic Herb Butter

Prep 15 minCook 35 minTotal 50 minServes 4

Ingredients

• 600 g baby red potatoes
• 3 tbsp olive oil
• 1 tsp sea salt flakes
• 1/2 tsp black pepper
• 1/2 cup unsalted butter
• 6 cloves roasted garlic cloves, mashed
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• Flaky sea salt, for serving

Instructions

1. Place the baby red potatoes in a large pot and cover with cold water by 2 inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. Drain well and let steam dry for a few minutes.
2. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle with 1 tbsp of the olive oil. Arrange the drained potatoes on the sheet, leaving space between each. Use the bottom of a glass or a potato masher to gently flatten each potato into a thin, craggy round, about 1/2-inch thick. Try to keep the pieces intact.
3. Brush the smashed potatoes with the remaining 2 tbsp olive oil. Sprinkle evenly with the sea salt flakes and black pepper. Roast for 25-30 minutes, until the edges are deeply golden and the surfaces are crackling crisp. Flip halfway through for even browning.
4. While the potatoes roast, melt the butter in a small saucepan over medium heat. Add the mashed roasted garlic and fresh thyme. Cook, stirring, until the butter foams and becomes aromatic, about 2-3 minutes. Remove from heat and stir in the chopped parsley. Season with a pinch of salt if desired.
5. When the potatoes are done, transfer them to a serving platter. Pour the hot garlic herb butter over the top, making sure to coat each potato. Sprinkle with flaky sea salt and a few extra thyme leaves. Serve immediately while the potatoes are still sizzling and crisp.

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

3 g

Carbohydrates

30 g

Fat

17 g

Fiber

3 g

Sugar

2 g

Automatic estimate from the ingredient list, not laboratory-verified.