Oh my goodness, you have to try these crispy smashed potatoes with herb butter! I swear, they’re the little golden nuggets of joy that make any meal feel special. The magic happens when those tender potatoes get smashed just right, creating all those craggy edges that turn perfectly crisp in the oven. Then we slather them with the most heavenly herb butter – that garlicky, parsley-thyme goodness melting into every nook and cranny. I first made these for a casual dinner party last summer, and now my friends won’t let me host without them. The best part? They’re honestly easier than you’d think, but they look and taste fancy enough to impress anyone.

Why You’ll Love These Crispy Smashed Potatoes with Herb Butter

Trust me, these potatoes will become your new obsession. Here’s why:

• That perfect crunch-to-fluff ratio – crispy golden edges with pillowy soft centers
• Herb butter that’ll make you swoon – fresh parsley, thyme and garlic melting into every bite
• Easier than they look – just boil, smash, roast and butter (no fancy skills needed!)
• Works with any meal – fancy enough for date night, simple enough for Tuesday tacos
• Customizable to your taste – add more garlic, swap herbs, make them extra crispy

Seriously, once you try these, regular roasted potatoes just won’t cut it anymore.

Ingredients for Crispy Smashed Potatoes with Herb Butter

Here’s what you’ll need to make these little crispy wonders (measurements matter – trust me!):

• 1.5 lbs small Yukon Gold or baby potatoes – about golf ball size
• 3 tbsp olive oil – the good stuff, for that golden crisp
• 1 tsp salt – plus more for the boiling water
• 1/2 tsp black pepper – freshly ground if you’ve got it
• 4 tbsp unsalted butter, softened – leave it out 30 minutes before
• 1 tbsp chopped fresh parsley – none of that sad, wilted stuff
• 1 tsp chopped fresh thyme – leaves only, no woody stems
• 1/2 tsp minced garlic – about 1 small clove

Ingredient Notes & Substitutions

No fresh herbs? Use 1/3 the amount dried (but fresh really is better). Out of olive oil? Avocado oil works great. Potatoes too big? They’ll take longer to cook – cut them in half after boiling. For garlic lovers, double the amount (I won’t tell). And if you only have salted butter, just reduce the added salt a pinch.

How to Make Crispy Smashed Potatoes with Herb Butter

Okay, let’s get to the fun part! Making these crispy smashed potatoes is easier than you think, but I’ve got some tricks to make sure they turn out perfect every time. Follow these steps and you’ll be rewarded with golden, crispy-edged potatoes that’ll have everyone begging for seconds.

Step 1: Boil the Potatoes

First, fill a large pot with cold water (enough to cover the potatoes by an inch) and add a generous pinch of salt – about 1 tablespoon. Add your potatoes and bring to a boil. Once boiling, reduce heat to a simmer and cook for 15 minutes or until fork-tender. You want them cooked through but not falling apart!

Step 2: Smash and Season

Drain those babies and let them dry on a towel for 5 minutes – this helps with crispiness! Arrange them on a baking sheet with space between each. Now the fun part: gently press down with a fork or the bottom of a glass until flattened but still intact. Drizzle with olive oil, making sure to get into all those cracks, then sprinkle evenly with salt and pepper.

Step 3: Roast to Crispy Perfection

Pop them into your preheated 450°F oven for 25-30 minutes. About halfway through, peek at them – if they’re browning unevenly, flip them gently. You’ll know they’re done when the edges are golden brown and crispy like potato chips!

Step 4: Prepare the Herb Butter

While the potatoes roast, mix your softened butter with chopped parsley, thyme, and minced garlic. Let this sit at room temperature so the flavors meld together beautifully. When the potatoes come out piping hot, spread this heavenly mixture over them and watch it melt into all those crispy crevices.

Tips for the Best Crispy Smashed Potatoes with Herb Butter

Want restaurant-quality results every time? Here are my foolproof tricks:

• Use a heavy glass for smashing – the weight helps flatten evenly without tearing
• Don’t skip the drying step – wet potatoes steam instead of crisp up
• Space them out on the baking sheet – crowding makes them soggy
• Season generously – potatoes need more salt than you think
• Roast at high heat – 450°F is the magic number for maximum crisp
• Make extra herb butter – trust me, you’ll want leftovers for bread tomorrow

And the golden rule? Get them right from the oven to the table – that’s when they’re at their absolute best!

Serving Suggestions for Crispy Smashed Potatoes with Herb Butter

These golden beauties go with practically everything! My favorite pairings are simple – a juicy roasted chicken with the herb butter melting into the pan juices, or piled next to a perfectly grilled steak. For a vegetarian feast, they’re dreamy with roasted mushrooms. Right before serving, I always sprinkle extra fresh herbs on top – that pop of green makes them look as good as they taste. Pro tip: serve them straight from the baking sheet for maximum crispiness!

Storage & Reheating Instructions

Leftovers? (Though I doubt you’ll have many!) Store cooled potatoes in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave – it’ll make them soggy. Instead, pop them back on a baking sheet at 375°F for 10-15 minutes until crispy again. The herb butter will melt right back into all those perfect crispy edges!

Nutritional Information

Here’s the scoop on what you’re enjoying with each serving (about 1/4 of the recipe): around 280 calories, 18g fat (7g saturated), 28g carbs, and 3g protein. Remember, these numbers can vary slightly depending on your exact ingredients – especially if you go heavy on that delicious herb butter (no judgment here!).

Frequently Asked Questions

I get asked about these crispy smashed potatoes all the time – here are the answers to the most common questions:

• Can I use larger potatoes? Absolutely! Just cut them in half after boiling so they smash evenly. They might need 5 extra minutes in the oven.
• Can I make these ahead? You can boil and smash them a few hours early, then roast just before serving. The herb butter can be made 2 days ahead.
• Why aren’t mine crispy enough? Make sure your oven is fully preheated and don’t skip drying the potatoes after boiling!
• Can I use dried herbs? Yes, but use 1/3 the amount (1 tsp parsley, 1/3 tsp thyme) since dried herbs are more concentrated.
• What if I don’t have fresh garlic? 1/4 tsp garlic powder works in a pinch, but fresh really makes the herb butter shine.

Still got questions? Just ask in the comments – I’m happy to help troubleshoot!

Share Your Feedback

Did you make these crispy smashed potatoes? I’d love to hear how they turned out! Leave a comment below with your thoughts – and don’t forget to snap a photo of those golden, buttery beauties. Your feedback helps me create even better recipes for you!

Crispy Smashed Potatoes: 3-Step Golden Perfection

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• Author: ushinzomr
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Crispy smashed potatoes with herb butter are a delicious and easy side dish. Perfectly golden and crispy on the outside with a soft, fluffy interior, these potatoes are flavored with fresh herbs and butter.

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Ingredients

Scale 1x2x3x

• 1.5 lbs small potatoes (Yukon Gold or baby potatoes)
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, softened
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1/2 tsp minced garlic

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Instructions

1. Preheat oven to 450°F.
2. Boil potatoes in salted water for 15 minutes or until fork-tender.
3. Drain potatoes and let them dry for 5 minutes.
4. Place potatoes on a baking sheet and gently smash them with a fork or masher.
5. Drizzle with olive oil, salt, and pepper.
6. Roast for 25-30 minutes until crispy.
7. Mix butter, parsley, thyme, and garlic in a bowl.
8. Spread herb butter over hot potatoes before serving.

Notes

• Use small potatoes for even cooking.
• Dry potatoes well before smashing for crispiness.
• Adjust roasting time for desired crispness.

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

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 280
• Sugar: 2g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 20mg

Keywords: crispy smashed potatoes, herb butter potatoes, easy side dish