Deb's Smashed Potatoes

Parboiled, rolled in herb butter, smashed flat on a sheet & baked crisp — creamy centers, crackly edges

Serves 4–6 · 15 min

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2 lb small potatoes (baby Yukon or red), similar size
4–5 Tbsp butter, melted
2 Tbsp olive oil (helps them crisp)
2 garlic cloves, grated (optional)
2–3 Tbsp chopped fresh herbs — rosemary, thyme, parsley, chives
salt (for the water & to finish) · black pepper
optional: grated parmesan, flaky salt to finish

What you need

2 lb small potatoes (baby Yukon or red), similar size

4–5 Tbsp butter, melted

2 Tbsp olive oil (helps them crisp)

2 garlic cloves, grated (optional)

2–3 Tbsp chopped fresh herbs — rosemary, thyme, parsley, chives

salt (for the water & to finish) · black pepper

optional: grated parmesan, flaky salt to finish

Parboil tender. Cover the whole potatoes with well-salted water, bring to a boil, and simmer until a knife slides in easily, 15–20 min. Drain and let them steam-dry a few minutes — dry potatoes crisp, wet ones steam.
Roll in herb butter. Melt the butter with the oil, garlic, herbs, and a good pinch of salt & pepper. Toss the drained potatoes in it to coat.
Smash on the sheet. Oven to 425°F. Space the buttered potatoes on a lined sheet and press each one flat — a glass, a measuring cup, or a spatula — to about ½″. Don't demolish them; you want them held together with ragged edges. Scrape any butter left in the bowl over the top.
Bake to crisp. Bake 25–35 min until deeply golden and crackly at the edges — flip or not, but don't pull them early; the crisp comes in the last few minutes. Finish with flaky salt, parmesan, or more fresh herbs.

Steps — tap one to keep your place

1. Parboil tender. Cover the whole potatoes with well-salted water, bring to a boil, and simmer until a knife slides in easily, 15–20 min. Drain and let them steam-dry a few minutes — dry potatoes crisp, wet ones steam.

2. Roll in herb butter. Melt the butter with the oil, garlic, herbs, and a good pinch of salt & pepper. Toss the drained potatoes in it to coat.

3. Smash on the sheet. Oven to 425°F. Space the buttered potatoes on a lined sheet and press each one flat — a glass, a measuring cup, or a spatula — to about ½″. Don't demolish them; you want them held together with ragged edges. Scrape any butter left in the bowl over the top.

4. Bake to crisp. Bake 25–35 min until deeply golden and crackly at the edges — flip or not, but don't pull them early; the crisp comes in the last few minutes. Finish with flaky salt, parmesan, or more fresh herbs.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.