Crispy Smashed Potatoes with Garlic Butter for Cozy Nights
These Crispy Smashed Potatoes with Garlic Butter are irresistible, combining a crispy exterior with a fluffy interior and rich garlic flavor.
Equipment
- - Large pot
- Baking sheet
- Mason Jar or Small Glass
Ingredients
For the Potatoes
- 1 lb baby Yukon Gold potatoes These small potatoes have a creamy texture and hold up beautifully when smashed.
- Kosher salt Essential for seasoning, it enhances the natural flavors of the potatoes.
- 2 cloves garlic, finely chopped Adds a rich, aromatic flavor that pairs perfectly with butter.
For the Topping
- 4 Tbsp unsalted butter, melted Provides a luxurious richness and helps achieve that golden crispiness.
- 1 tsp fresh thyme leaves Introduces a delightful herbal note that complements the garlic beautifully.
- Freshly ground black pepper A sprinkle adds warmth and a touch of spiciness to balance the richness.
- 1/2 cup finely grated Parmesan Creates a crispy, cheesy crust that elevates these potatoes!
Instructions
Steps
- Preheat your oven to 425°F. Begin by generously salting a large pot of water filled with baby Yukon Gold potatoes. Bring it to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain them and allow them to cool slightly.
- Toss the cooled potatoes in a large baking sheet with finely chopped garlic, melted butter, and fresh thyme leaves. Smash each potato using the bottom of a small glass or mason jar to create inviting, flat patties. Sprinkle with kosher salt and freshly ground black pepper to taste, ensuring they are well-seasoned.
- Bake the smashed potatoes in the preheated oven until their bottoms begin to crisp and the cheese turns golden brown, roughly 25 minutes. Keep an eye out for that beautiful color!
Notes
Store leftover crispy smashed potatoes in an airtight container for up to 3 days. For longer storage, freeze in a single layer on a baking sheet and then transfer to an airtight bag for up to 2 months.