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- 1.5 pounds baby Yukon gold potatoes - 4 tablespoons unsalted butter, melted - 4 cloves garlic, finely minced - 2 tablespoons fresh parsley, finely chopped - Salt and freshly ground black pepper to taste - 1/4 teaspoon red pepper flakes (optional) - Olive oil for drizzling When making garlic butter smashed potatoes, you want to choose the right ingredients. I love using baby Yukon gold potatoes. They are creamy and have a great taste. The unsalted butter adds richness, while garlic gives a bold flavor. Fresh parsley adds color and freshness. Make sure to have salt and black pepper ready. They will enhance the taste. If you like a little heat, add red pepper flakes. Drizzling olive oil at the end makes it all shine. - Large pot - Baking sheet - Parchment paper - Potato masher or glass - Mixing bowl Using the right tools makes cooking easier. A large pot is great for boiling the potatoes. You will also need a baking sheet for roasting. Parchment paper makes cleanup quick and easy. A potato masher or a glass works well for smashing the potatoes. Lastly, a mixing bowl helps you combine the garlic and butter perfectly. For the full recipe, check out Garlic Butter Smashed Potatoes. It has all the steps you need! Boil the potatoes until tender. I like to use baby Yukon gold potatoes for their creamy texture. Place them in a large pot, cover them with cold water, and add salt. Bring the water to a boil and cook for 15 to 20 minutes. Once they are tender, drain them in a colander. Allow them to cool briefly for handling. For easy cleanup, line a baking sheet with parchment paper. Once the potatoes are cool enough to touch, place them on the lined sheet. Using the bottom of a glass or a potato masher, gently press down on each potato. Smash them to about 1/2-inch thickness. This step is key for getting that crispy edge. Now, let's make the garlic butter. In a small mixing bowl, combine melted butter and minced garlic. This mixture adds rich flavor to the potatoes. If you like a bit of heat, feel free to add red pepper flakes for extra spice. Mix it well until combined. Brush the garlic butter generously over the smashed potatoes. Make sure some of the minced garlic lands on each potato. Next, season with salt and freshly ground black pepper. Preheat your oven to 425°F (220°C) and bake the potatoes for 20 to 25 minutes. They should turn golden brown and crispy. Remember to keep an eye on them! The result is a delightful side dish that pairs well with so many meals. For the full recipe, check out the details above! To get soft and tender potatoes, boil them for 15 to 20 minutes. The key is to check them with a fork. You want them soft but not falling apart. After boiling, let them cool for a few minutes. This makes smashing easier. For crispy edges, make sure to smash them to about 1/2-inch thick. The more surface area, the crispier they will be when baked. To boost the flavor, think about adding fresh herbs like thyme or rosemary. These herbs bring a lovely aroma and taste to the dish. You can also sprinkle some cheese on top before baking. A little grated Parmesan or cheddar will make the potatoes rich and creamy. When serving, consider garnishing with fresh parsley for color and taste. You can also drizzle a bit of olive oil on top. This adds a nice shine and flavor. These smashed potatoes pair well with grilled meats like chicken or steak. They also work great as a side for your favorite plant-based dishes. For the full recipe, check out the Garlic Butter Smashed Potatoes section. {{image_4}} You can mix fresh herbs into your smashed potatoes for great flavor. Try using rosemary, thyme, or chives. Each herb brings its own touch. For example, rosemary adds a pine-like scent, while thyme gives a warm, earthy taste. Chop the herbs finely and mix them into the garlic butter. Brush this blend on the potatoes before baking. This small change can make a big difference. Want to make your smashed potatoes even more indulgent? Add shredded cheese! Before baking, sprinkle cheese on top of the smashed potatoes. Cheddar, mozzarella, or even a mix works well. The cheese will melt and create a delicious, gooey layer. It adds a rich flavor that pairs so well with the garlic butter. This variation is perfect for cheese lovers! If you like heat, try adding peppers to your smashed potatoes. You can use jalapeños, serranos, or even crushed red pepper flakes. Simply chop the fresh peppers finely and mix them into the garlic butter. Brush this spicy mix over the potatoes. This version packs a punch and brings excitement to your meal. Pair it with creamy dips for a balanced bite. For the complete recipe, check out the Full Recipe section. To store leftover garlic butter smashed potatoes, let them cool first. Then, place them in an airtight container. You can keep them in the fridge for up to four days. When storing, make sure to separate layers with parchment paper. This helps prevent sticking. If you want to freeze these potatoes, follow these easy steps. First, let them cool completely. Next, place them in a single layer on a baking sheet. Freeze until firm, which takes about 1-2 hours. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer. To reheat and keep them crispy, use the oven. Preheat your oven to 400°F (200°C). Place the potatoes on a baking sheet. Bake for about 10-15 minutes until they are hot and crispy again. You can also use an air fryer for a quicker option. Just heat them at 350°F (175°C) for about 8-10 minutes. Yukon gold potatoes are my top choice for smashing. They have a creamy texture and a nice flavor. They smash well and get crispy edges when baked. Other types, like russet potatoes, can work too, but they may be drier. If you want a buttery taste, stick with Yukon gold. Yes, you can make garlic butter ahead of time. Just mix melted butter and minced garlic in a bowl. Store it in the fridge for up to a week. When you are ready to use it, warm it slightly before brushing it on your potatoes. This makes cooking easier and saves time. To make garlic butter smashed potatoes vegan, replace the butter with vegan butter or olive oil. Use a plant-based option for the garlic butter. The flavor will still be rich and tasty. This way, everyone can enjoy the dish, no matter their diet. Garlic butter smashed potatoes pair well with many dishes. Try them with grilled chicken, steak, or roasted veggies. They also go great with salmon or pork chops. For a fun twist, serve them with a fresh salad. These potatoes add flavor and joy to any meal. You can find the full recipe [here](#). You learned how to make garlic butter smashed potatoes. We covered essential ingredients, fun tools, and easy steps. I shared tips for the best texture and flavor. You can even try variations to fit your taste. Plus, storing and reheating these potatoes is simple. Remember, cooking is fun and allows you to be creative. Enjoy experimenting with this recipe and sharing it with others!

Garlic Butter Smashed Potatoes

Elevate your dinner table with these irresistible Garlic Butter Smashed Potatoes! Made with baby Yukon gold potatoes and a delicious blend of garlic and herbs, they are baked to perfection for a crispy finish. This easy recipe guides you through boiling, smashing, and roasting for a mouthwatering side dish that pairs wonderfully with any meal. Click through to discover how to make these delightful potatoes and impress your guests!
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Ingredients
  

1.5 pounds baby Yukon gold potatoes

4 tablespoons unsalted butter, melted

4 cloves garlic, finely minced

2 tablespoons fresh parsley, finely chopped

Salt and freshly ground black pepper to taste

1/4 teaspoon red pepper flakes (optional for a kick)

Olive oil for a delicious drizzle

Instructions
 

Boil the Potatoes: In a large pot, place the baby Yukon gold potatoes and cover them completely with cold water. Generously salt the water to enhance the flavor. Bring the pot to a rolling boil and cook the potatoes for 15-20 minutes, or until they are easily pierced with a fork and tender.

    Preheat the Oven: While the potatoes are cooking, preheat your oven to 425°F (220°C) to prepare for roasting.

      Drain and Cool: Once the potatoes are cooked, drain them in a colander and allow them to cool for a few minutes until they are manageable to handle safely.

        Smashed Technique: Line a baking sheet with parchment paper for easy cleanup. Place the cooled potatoes on the lined sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to smash it to about 1/2-inch thickness, allowing their surface to become rough for extra crispiness.

          Prepare the Garlic Butter: In a small mixing bowl, combine the melted butter, minced garlic, and optional red pepper flakes. Stir until well mixed, creating a flavorful garlic butter.

            Brush the Potatoes: Generously brush the garlic butter mixture over the top of each smashed potato, ensuring that some garlic pieces land on each potato for that aromatic punch.

              Season: Lightly sprinkle salt and freshly cracked black pepper over the potatoes according to your preferred taste, ensuring an even distribution.

                Bake: Carefully place the prepared baking sheet in the preheated oven. Bake for 20-25 minutes, or until the edges of the potatoes are perfectly crispy and golden brown.

                  Finish with Parsley: Upon removing the potatoes from the oven, immediately shower them with fresh chopped parsley for color and flavor. Drizzle a light touch of olive oil over the top just before serving for an extra layer of richness.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                      - Serving Suggestion: Serve these delightful smashed potatoes alongside grilled meats or as a flavorful dish at your next gathering. Enjoy!