Smashed Red Potatoes with Garlic Herb Butter

Ingredients

Equipment Needed

• •Large pot for boiling
• •12-inch cast iron skillet
• •Sturdy drinking glass or measuring cup for smashing
• •Thin metal spatula
• •Small saucepan for herb butter
• •Wire cooling rack

Instructions

1. 1

   Boil the potatoes

   Place potatoes in a large pot and cover with cold water by two inches. Salt the water generously until it tastes like the sea. Bring to a boil over high heat, then reduce to a steady simmer. Cook until a paring knife slides through the largest potato with zero resistance, roughly 18 to 22 minutes depending on size. The potatoes should feel almost too tender. They'll firm up during the crisping.

   Starting in cold water ensures even cooking from edge to center. Hot water shocks the exterior and leaves the core underdone.
2. 2

   Drain and dry

   Drain the potatoes thoroughly and spread them on a sheet pan in a single layer. Let them steam dry for five minutes. Surface moisture is the enemy of a proper crust. You want the skins looking slightly matte and chalky before they hit the hot oil.

3. 3

   Smash the potatoes

   Using the bottom of a sturdy drinking glass or measuring cup, press down firmly on each potato until it flattens to about half an inch thick. The edges should crack and splay outward. Don't be timid. Those ragged edges are where the magic happens. They'll crisp into golden shards while the centers stay creamy.

   If any potatoes fall apart completely, don't fret. Crisp those fragments anyway. They become the cook's snack.
4. 4

   Crisp the first side

   Heat 2 tablespoons olive oil in your largest cast iron skillet over medium-high heat until the oil shimmers and a piece of potato edge sizzles immediately on contact. Working in batches to avoid crowding, add the smashed potatoes in a single layer. Press each one gently with your spatula. Cook undisturbed for 4 to 5 minutes until the bottoms turn deeply golden and release easily from the pan. Listen for the steady sizzle. If it goes quiet, your heat is too low.

   Crowding the pan traps steam and prevents browning. Better to work in two batches than compromise the crust.
5. 5

   Crisp the second side

   Flip each potato carefully with a thin metal spatula. Add another tablespoon of oil between the potatoes if the pan looks dry. Cook another 3 to 4 minutes until the second side achieves the same golden, craggy crust. Transfer to a wire rack set over a sheet pan and season immediately with kosher salt. Repeat with remaining potatoes, adding more oil as needed.

6. 6

   Make the garlic herb butter

   While the last batch crisps, melt the butter in a small saucepan over medium-low heat. When it foams, add the minced garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant but not browned. Raw garlic is assertive; burnt garlic is bitter and ruined. Remove from heat immediately and stir in the thyme, rosemary, and parsley. The residual heat will bloom the herbs without cooking out their freshness.

   Adding herbs off heat preserves their bright green color and volatile oils. They should smell like a summer garden, not a dried spice rack.
7. 7

   Serve immediately

   Arrange the crisped potatoes on a warm platter. Spoon the garlic herb butter generously over the top, making sure each potato receives its share. Finish with a confident pinch of flaky sea salt and several grinds of black pepper. Serve within minutes. These potatoes wait for no one.

Chef Tips

• •Seek out potatoes of uniform size so they cook evenly. If you can only find mixed sizes, pull the smaller ones from the boiling water a few minutes early.
• •Cast iron is ideal for this job. Its heat retention creates superior browning compared to stainless steel or nonstick. If your cast iron is well-seasoned, these potatoes will release like a dream.
• •The herb butter can accommodate whatever soft herbs you have on hand. Chives, tarragon, or dill all work beautifully. Use what looks freshest at the market.
• •For outdoor cooking, smash and crisp these potatoes directly on a well-oiled flat-top grill or griddle. The smoky char from a wood fire makes them even better.
• •Leftovers (should you have any) reheat brilliantly in a hot oven at 425 degrees for 8 to 10 minutes. They won't be quite as crisp as fresh, but they'll satisfy.

Advance Preparation

• •Potatoes can be boiled, drained, and refrigerated up to 2 days ahead. Smash them while cold (they hold together better) and proceed with crisping.
• •Herb butter can be made up to 4 hours ahead and kept at room temperature. Rewarm gently before serving.
• •For large gatherings, crisp the potatoes in batches and keep warm on a sheet pan in a 250°F oven for up to 30 minutes. Drizzle with butter just before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 320g)