Best Crispy Smashed Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden, crunchy potatoes with garlic and herb butter—easier than you think and perfect as a side dish. This American-inspired vegetarian recipe, ready in about 47 minutes, pairs Baby potatoes, Olive oil, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 37 min Serves 6 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Place 2 lbs halved baby potatoes in a single layer on a parchment-lined baking sheet, drizzle with 3 tbsp olive oil, and toss to coat evenly. Season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Roast for 25 minutes until potatoes are tender when pierced with a fork but still firm.
  3. Step 3: Remove from oven, press each potato gently with a fork to flatten into 1/2-inch thick discs, then return to oven for 10-12 minutes until edges are golden brown and crispy.
  4. Step 4: While potatoes roast, melt 2 tbsp butter in a small saucepan over medium heat, add 3 minced garlic cloves and 1 tsp chopped rosemary, and cook for 1 minute until fragrant but not browned.
  5. Step 5: Drizzle garlic-rosemary butter over hot potatoes immediately before serving.

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