September 22, 2026

Crispy Smashed Potatoes

Serves: 4-6 | Prep: 15 min | Cook: 45-50 mi

Ingredients:

  • 2lb. Baby Yukon Gold Potatoes
  • 4 Tbsp. Unsalted Butter
  • 2 Tbsp. Extra-Virgin Olive Oil
  • 4 Garlic Cloves, Lightly Smashed
  • 3–4 Sprigs Fresh Thyme
  • ½ Cup Parmesan, Finely Grated
  • Kosher Salt & Black Pepper
  • Flaky Sea Salt, For Finishing
  • 1 Tbsp. Fresh Chives, Finely Chopped
  • Crème Fraîche, Optional

Directions:

  1. Preheat oven to 450°F. Place potatoes in a large pot of generously salted cold water. Bring to a boil and cook for 15–20 minutes, until completely fork-tender.
  2. Drain potatoes and let steam-dry in a colander for 5–10 minutes. This helps create a beautifully crisp exterior.
  3. Make the brown butter. Melt butter in a small skillet with garlic and thyme over medium-low heat. Cook until golden brown and nutty. Remove garlic and thyme.
  4. Arrange potatoes on a large baking sheet. Gently smash each potato to about ½-inch thick using the bottom of a glass. Leave the edges naturally uneven.
  5. Drizzle potatoes with olive oil and most of the brown butter. Season generously with kosher salt and freshly cracked black pepper.
  6. Roast for 25–30 minutes, without flipping, until the bottoms and edges are deeply golden and crispy.
  7. Sprinkle Parmesan over the potatoes and return to the oven for another 5–7 minutes, until the cheese develops golden, crispy edges.

Assemble. Spread a thin layer of crème fraîche over a serving platter, if using. Arrange crispy potatoes on top. Drizzle with remaining brown butter and finish with fresh chives, flaky sea salt, and black pepper. Serve immediately.

 

Written by info tangen draw