Ingredients
- 1 ½ pounds baby gold potatoes
- 4 Tbsp salted butter melted
- ½ tsp minced garlic or 1 clove, minced
- 1 Tbsp dried rosemary or thyme, tarragon, or Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- finely shredded Parmesan cheese for topping (optional)
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Method Start Cooking
- Boil the potatoes in salted water for 10 to 15 minutes (15 to 20 if your potatoes are larger), until fork-tender with zero resistance.
- Drain the potatoes and lay them out on a foil-lined baking sheet. Do NOT grease or spray the foil — the potatoes will slide if you do. Cut any larger potatoes in half and place them cut-side down.
- In a small saucepan or microwave-safe bowl, melt the butter and stir in the minced garlic. Cook for about 1 minute to bloom the garlic, then stir in the rosemary, salt, and pepper.
- Using the flat bottom of a heavy glass measuring cup or a mason jar, smash each potato down onto the baking sheet until about 3/4 inch thick.
- Spoon or brush the butter mixture evenly over each smashed potato. Top with Parmesan if desired.
- Bake at 425°F for 15 minutes, or until the tops are crispy and golden brown. Serve immediately.
Nutrition
Video
Notes
For larger potatoes, boil 15 to 20 minutes instead of 10 to 15 — they need to be very fork-tender or they won't smash cleanly.
Do not grease the foil before laying down the boiled potatoes. They will slide all over the pan when you try to smash them. Dry foil keeps them in place.
The herb is flexible — rosemary is my first pick, but thyme, tarragon, parsley, or Italian seasoning all work beautifully. Leave it out entirely if you don't like rosemary; the garlic butter is plenty.
Do not grease the foil before laying down the boiled potatoes. They will slide all over the pan when you try to smash them. Dry foil keeps them in place.
The herb is flexible — rosemary is my first pick, but thyme, tarragon, parsley, or Italian seasoning all work beautifully. Leave it out entirely if you don't like rosemary; the garlic butter is plenty.
Boil the potatoes ahead and refrigerate up to 24 hours before smashing and baking — let them come to room temperature first. Use the flat bottom of a heavy glass measuring cup or mason jar for the most even smash; a potato masher works but isn't as flat. For a crowd, double or triple the recipe and use two or three sheet pans. Keep everything in a single layer so the edges crisp instead of steam.
Four Weeks of Family-Friendly FoodWhen people gather, I cook. Four weeks of the dinners my crowd asks for — planned, tested, and shopped for. Come see what's in the cookbook →