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- 1.5 pounds baby potatoes - 1/2 cup unsalted butter, melted - 6 cloves garlic, minced - 2 tablespoons fresh parsley, chopped - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Zest of 1 lemon - 1/4 cup grated Parmesan cheese (optional) The heart of this dish lies in simple, fresh ingredients. Baby potatoes offer a sweet, creamy base. Use unsalted butter for rich flavor without added salt. Minced garlic brings a punch that makes your taste buds dance. Smoked paprika adds warmth and depth, while lemon zest brightens the dish. Don’t forget salt and pepper; they enhance every bite. While the essential ingredients shine, you can elevate your dish with a sprinkle of Parmesan cheese. It melts beautifully, creating a crispy, cheesy crust. Fresh parsley adds a pop of color and freshness. You can also swap in other herbs if you like. Experimenting will let you find your perfect flavor. First, gather your baby potatoes. You need about 1.5 pounds. Place them in a large pot and cover them with water. Turn the heat on high and bring the water to a boil. Cook the potatoes until they are fork-tender, about 15 to 20 minutes. This step is key. Tender potatoes make smashing easy. Once they are done, drain the potatoes and let them cool for a few minutes. While the potatoes cool, you can make the garlic butter. In a mixing bowl, combine 1/2 cup of melted unsalted butter with 6 minced garlic cloves. Add 1 teaspoon of smoked paprika for a nice kick. Squeeze in the zest of 1 lemon for bright flavor. Don’t forget to season with salt and pepper to taste. Mix everything together until it’s well combined. Now it's time to smash those potatoes! Place the cooled potatoes on a baking sheet lined with parchment paper. Use the bottom of a glass or a potato masher to gently press down on each potato until it’s about 1/2 inch thick. This will create lots of crispy edges. Brush the garlic butter mixture generously over each smashed potato. Roast them in the oven at 425°F (220°C) for 20 to 25 minutes. You want them to be golden brown and crispy. If you like cheese, sprinkle 1/4 cup of grated Parmesan cheese on top during the last 5 minutes of roasting. When they are done, remove them from the oven and sprinkle chopped parsley for a fresh touch. Enjoy your crispy, garlicky treat! Use baby potatoes for the best taste. They are small and creamy. Their shape helps them hold up well when smashed. Look for firm potatoes without any blemishes. These will give you a great texture. To get that perfect crispy bite, follow these tips: - Boil the potatoes until fork-tender, about 15-20 minutes. - Smash them to 1/2 inch thick. This helps them crisp. - Brush on the garlic butter mix. Use plenty for flavor. - Roast at 425°F (220°C) for 20-25 minutes. Watch for golden brown edges. Add more flavor with simple tweaks. Try these ideas: - Mix in fresh herbs like thyme or rosemary for a fragrant touch. - Swap lemon zest with lime for a different zing. - Experiment with different cheeses, like cheddar or feta. Each brings a new flavor. These enhancements can make your dish unique and fun! {{image_2}} You can add cheese to boost the flavor. Try using grated Parmesan for a nutty touch. If you want something creamier, go for shredded cheddar. Just sprinkle it on during the last few minutes of baking. This will let it melt perfectly, creating a cheesy crust. Fresh herbs can elevate these potatoes. Add rosemary or thyme for a fragrant twist. You can also use chives for a mild onion flavor. Just toss the herbs in with the garlic butter. This will bring a fresh taste that pairs well with the garlic. Feel free to switch up the spices. If you like heat, use chili powder or cayenne. For a smoky flavor, add more smoked paprika. You can also try garlic powder for an extra punch. Mixing different spices helps you find your perfect flavor. Let your smashed garlic butter potatoes cool down first. Once cool, transfer them to an airtight container. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. Just make sure to label your container with the date. To reheat, preheat your oven to 400°F (200°C). Spread the potatoes on a baking sheet. Bake them for about 10-15 minutes until they are warm and crispy again. You can also use a microwave, but they may not get as crispy. Heat them in 30-second intervals until warm. If you want to freeze the potatoes, place them in a single layer on a baking sheet. Freeze them for about an hour until solid. Then, transfer the frozen potatoes to a freezer bag. They can last up to two months in the freezer. When ready to eat, thaw them in the fridge overnight before reheating. To make smashed garlic butter potatoes vegan, swap out the butter for vegan butter. Look for a brand that melts well. You can also use olive oil for a lighter taste. Ensure that you check any added ingredients, like cheese. You can replace Parmesan with nutritional yeast for a cheesy flavor. This keeps the dish tasty and plant-based. Yes, you can use other types of potatoes! Yukon Gold and red potatoes work well. They have a creamy texture when cooked. Russet potatoes can also be used, but they may become fluffier. Keep in mind that different potatoes may change the taste a bit. Choose what you like best! Smashed garlic butter potatoes pair well with many dishes. Try serving them with grilled chicken or steak for a hearty meal. They also go great with roasted vegetables or a fresh salad. For a fun twist, serve them with a spicy dipping sauce. These potatoes can fit perfectly with any meal you enjoy! This article covered everything you need to know about making smashed garlic butter potatoes. We talked about the key ingredients, detailed the step-by-step prep, and shared tips for crispiness. You learned how to store leftovers and the fun variations you can try. In conclusion, this dish is easy and makes a great side. With a little creativity, you can make it your own. Enjoy your cooked potatoes and the smiles they bring!

Smashed Garlic Butter Potatoes

Delight your taste buds with these irresistible smashed garlic butter potatoes! Perfectly tender and crispy, this easy recipe combines buttery garlic flavors with a hint of lemon and smoky paprika, making it a must-try for any potato lover. With just a few simple ingredients, you can create a savory side dish that's sure to impress at any meal. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

1.5 pounds baby potatoes

1/2 cup unsalted butter, melted

6 cloves garlic, minced

2 tablespoons fresh parsley, chopped

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Zest of 1 lemon

1/4 cup grated Parmesan cheese (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large pot, add the baby potatoes and cover them with water. Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes.

      Drain the potatoes and let them cool slightly.

        On a baking sheet lined with parchment paper, place the potatoes and use the bottom of a glass or a potato masher to gently smash each potato to about 1/2 inch thick.

          In a mixing bowl, combine the melted butter, minced garlic, smoked paprika, lemon zest, salt, and pepper. Stir well to combine.

            Brush the garlic butter mixture generously over each smashed potato.

              Roast in the preheated oven for 20-25 minutes or until the potatoes are golden brown and crispy.

                During the last 5 minutes of roasting, sprinkle the grated Parmesan cheese (if using) over the potatoes to melt and create a bubbly top.

                  Remove from the oven and sprinkle freshly chopped parsley on top before serving.

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