If you’ve been exploring the ketogenic lifestyle like I have, you know the hardest thing to replace is that pure, soulful comfort food. Sometimes, you just crave something hearty that tastes like a weekend treat, not a restrictive meal. Well, friends, I’ve cracked the code on the perfect solution that lets you indulge without the guilt! I’m talking about the ultimate Crispy Smashed Potatoes with Herbed Butter.
I’ll never forget the first time I made these for a family gathering. I’d just started hitting my keto stride, and I was searching everywhere for a comfort food alternative that wouldn’t derail my efforts. I vividly recall the anticipation in the kitchen as I carefully boiled, smashed, and roasted those little Yukon Golds until they were golden and perfectly crisp. When I served them, the room filled with smiles and compliments—everyone absolutely loved them! That moment reminded me that comfort and nutrition could coexist beautifully on the plate. You can check out more of my favorite ideas over here.
These aren’t just any potatoes; they’re a textural masterpiece that tastes indulgent but keeps you right on track with your low-carb goals. Get ready to fall in love!
Why You Will Make These Crispy Smashed Potatoes with Herbed Butter Again
Seriously, if you need a showstopper that sings in a low-carb kitchen, this is it. They hit all the right notes!
- They are incredibly easy! You boil, smash, and bake—not a heap of complicated steps here.
- That herbed butter topping brings so much flavor; it tastes way richer than it really is.
- They are perfectly keto-friendly! It’s amazing to have a satisfying side that truly feels like comfort food.
- The texture is the best part: a crispy exterior wrapping a fluffy, soft interior. Wow!
Essential Ingredients for Crispy Smashed Potatoes with Herbed Butter
Okay, you can’t make magic without the right stuff, right? For these smashed potatoes recipe gems, we keep things simple but impactful. I’ve broken down exactly what you need so you don’t have to hunt anything down. If you need a reminder of what to keep stocked for low-carb cooking in general, check out my list of essential keto pantry items!
For the Potatoes and Boiling Salt
- 1 1/2 pounds baby Yukon gold potatoes (That’s about 10 to 14 small ones—aim for uniform size so they cook evenly!),
- 2 tablespoons kosher salt (This goes right into the water, trust me on this one!),
- 3/4 teaspoon kosher salt (The rest, for our amazing butter!),
For the Herbed Butter Topping
This is where the flavor explosion happens. Don’t skimp on the fresh parsley!
- 4 tablespoons unsalted butter (Just half a stick, softened up nicely),
- 4 cloves garlic, grated (We want that smooth texture, about 1 tablespoon total),
- 2 tablespoons fresh parsley leaves, chopped (Fresh is non-negotiable here!),
- 1/4 teaspoon black pepper (Freshly ground, always!),
Step-by-Step Instructions for the Smashed Potatoes Recipe
Alright, grab your biggest saucepan, because we’re about to transform these little guys! This whole process moves pretty fast once the boiling is done, so have your baking sheet ready before you drain them. If you ever feel unsure about timing or temperatures when cooking, I have a bunch of tips on checking doneness right here, which really helps when you’re aiming for maximum crisp on these crispy potato sides.
Boiling the Potatoes Until Tender
First things first: scrub those baby Yukon Golds until they are spotless. Pop them into your saucepan and cover everything with cold water—this is important so they cook evenly from the outside in. Add in those 2 tablespoons of salt right away. Set it on high heat and bring it all to a rolling boil, then knock that heat down a little. You simmer them until they surrender completely—total time is usually 20 to 25 minutes. You want absolutely no resistance when you stab them with a sharp knife. Drain them well and let them cool down just enough so you can handle them!
Preparing the Herbed Butter and Coating
Now for the serious prep! Crank that oven way up to 500°F, and make sure you position two racks to divide the oven space into thirds. This helps with that all-around crisping we love. Get your empty pot back on the stove over low heat and put your 4 tablespoons of butter in there to melt. Once it’s melted, take it OFF the heat! Stir in your grated garlic, your chopped fresh parsley, the remaining salt, and that fresh black pepper. Toss those warm, drained potatoes into that fragrant butter mixture until every single one is glistening and coated. Yum!
Smashing and Roasting Crispy Smashed Potatoes with Herbed Butter
Pour all those buttered potatoes onto your rimmed baking sheet. Make sure they aren’t piled up too high! Then grab the base of a sturdy drinking glass—or a flat measuring cup—and gently press down on each potato. You want them to flatten out to about 3/4-inch thick, letting them split open nicely. Don’t go crazy; they should still look rustic! Slide that sheet onto the lower rack for about 10 minutes until the bottoms are golden brown. Then? Move that sheet up to the higher rack, roast them for another 10 to 15 minutes until the tops are seriously crispy. You can find a great visual guide on the smashing technique over here if you ever need a visual!
Tips for Perfect Crispy Smashed Potatoes with Herbed Butter
Getting that perfect crunch takes just a tiny bit more focus than just boiling and baking. Trust me, I learned this through trial and error—we don’t want sad, slightly soggy bottoms, do we? Absolutely not!
The number one thing you must do is drain those potatoes completely after boiling. Any extra water steaming up in the oven prevents that crispy crust from forming. Let them sit in the colander for a few minutes to steam off.
When you smash them, be assertive but not aggressive. You want them flattened enough so the whole surface area makes contact with the buttered pan. Speaking of the pan, use that rimmed baking sheet! It keeps the herbed butter contained, and using a sheet that isn’t totally crowded means the heat can work its magic on every single potato.
Finally, that 500°F heat is crucial! Since the potatoes are already cooked through from boiling, you’re just relying on the super-hot oven and fat to crisp up the exterior quickly. Don’t settle for less than sizzling hot when they go in!
Ingredient Substitutions for Your Crispy Smashed Potatoes with Herbed Butter
I totally get it—sometimes the pantry is looking sparse, or maybe you just want to mix things up! Don’t stress if you don’t have Yukon Golds on hand. While Yukon Gold potatoes are my absolute favorite here because they stay creamy inside while crisping beautifully outside, you can certainly use small red potatoes. Just be aware that red potatoes tend to hold a little more water, so you might need to pat them extra dry after boiling to get that ultimate crunch.
When it comes to the herbed butter topping, the sky’s the limit, kitchen adventurer! Parsley is classic, but if you crave something woodsy and savory that pairs amazingly with garlic, swap it for fresh rosemary or thyme. A little goes a long way with those powerful herbs. If you love garlic butter this much, you should check out my recipe for Garlic Butter Mushrooms for another fantastic side!
If you are ever just out of butter, you could use ghee, but honestly, the flavor won’t be quite the same. Butter is key to that true comfort food feeling in this smashed potatoes recipe!
Serving Suggestions for Crispy Potato Sides
These crispy potato sides are so versatile; they can handle center stage at any meal! We already know they are fantastic for weeknight dinners alongside baked salmon or grilled chicken, perfect for when you need satisfying keto dinner ideas.
But honestly? They shine as party appetizer ideas too. Just sprinkle them with some flaked sea salt right before serving for that extra “wow” factor. They are basically guaranteed to disappear fast. Try serving them next to your favorite slow-cooked barbecue pulled pork (if you’re Keto, make sure that sauce is low-sugar!)—the savory herbed butter just melts in your mouth.
Make-Ahead and Storage for Crispy Smashed Potatoes with Herbed Butter
I know you meal preppers out there are already wondering how to make these ahead of time, so let’s talk storage! The recipe notes mention these are great for meal prep, and that’s true, but crispiness is a fleeting thing, right?
The absolute best way to store leftovers is to keep them plain—no drizzling the rest of that glorious herbed butter on top until you are ready to eat them. Store the roasted potatoes in an airtight container in the fridge for up to three or four days.
When you reheat them? Skip the microwave unless you absolutely have to! To bring back those perfectly crispy edges and that fluffy interior, pop them back into a hot oven, ideally set around 400°F, or use an air fryer if you have one. A quick 5 to 8 minutes should do the trick, and then you melt your remaining herbed butter over them just before taking them to the table. It brings them almost back to life!
Frequently Asked Questions About This Smashed Potatoes Recipe
It’s totally normal to have a few questions pop up when you’re trying a new **smashed potatoes recipe**, especially when you’re aiming for that perfect crunch. I’ve pulled together the ones I hear most often from folks trying to nail this side dish!
Can I use a different type of potato for this smashed potatoes recipe?
Oh, yes, you can experiment a little! Yukon Golds are my go-to because they have a waxy texture that makes them creamy inside but still sturdy enough to crisp up nicely on the outside. If you use Russets—the classic baking potato—they tend to be starchier, so they might crisp up faster but can sometimes fall apart more easily when you smash them. Red potatoes are similar to Yukon Golds, holding their shape well, but again, watch out for excess moisture if you don’t pat them dry enough!
How do I ensure the bottoms get crispy and not soggy?
This is the make-or-break moment for any **crispy potato sides** enthusiast! Two things here: First, make sure those potatoes are beautifully drained after boiling; let the steam escape. Second, you absolutely cannot overcrowd the baking sheet. The high heat of 500°F needs airflow around the bottom of every single potato so that the butter sizzles instead of steaming them. If you have too many potatoes, just use two sheets! It’s worth the extra dishwashing, trust me.
Can the herbed butter topping be made ahead of time?
That’s a smart way to save time! Yes, you can definitely make your **herbed butter topping** in advance. Just mix up the softened butter, the grated garlic, parsley, salt, and pepper, and mix it until it’s one happy, flavorful clump. You can wrap that up tightly and keep it in the fridge for about three days. When you’re ready to cook, cut off what you need and toss the warm potatoes in it. If the butter is too hard straight from the fridge, just let it sit on the counter for 15 minutes while the potatoes boil. If you have any questions about customization, feel free to reach out on my contact page!
Share Your Crispy Smashed Potatoes with Herbed Butter Experience
Now that you have the secrets to making the most unbelievably satisfying Crispy Smashed Potatoes with Herbed Butter, I desperately want to hear what you think!
Did you get that perfect shatter on the outside? Did your family even realize this was a keto-friendly side? Cooking is always better when you share the results, so please don’t be shy!
If you made this smashed potatoes recipe, take a quick second to leave a rating right below this section. Even better? Snap a picture of your beautiful, charred crispy potato sides and tag me on social media! I love seeing how you make these simple, delicious recipes yours.
Tell me in the comments if you stuck with the parsley or if you tried that rosemary substitution—I always need new ideas for the next batch!
Crispy Smashed Potatoes with Herbed Butter
Ingredients
Equipment
Method
- Scrub the baby Yukon gold potatoes clean and place them in a large saucepan.
- Add enough cold water to cover the potatoes by about an inch. Stir in 2 tablespoons of the kosher salt, place the pan over high heat, and bring the water to a boil.
- Reduce the heat and simmer until the potatoes are very tender and you can easily pierce them with a sharp knife with no resistance, 20 to 25 minutes. Drain the potatoes and set them aside.
- Arrange 2 racks to divide the oven into thirds and heat the oven to 500°F. Place 4 tablespoons of unsalted butter in the now-empty pot and melt it over low heat. Remove the pot from the heat and stir in the 4 grated garlic cloves, 2 tablespoons chopped fresh parsley leaves, 1/4 teaspoon black pepper, and the remaining 3/4 teaspoon kosher salt.
- Add the potatoes to the herbed butter mixture and toss to coat them completely.
- Pour the potatoes and any extra melted butter mixture onto a rimmed baking sheet. Use the bottom of a lightly greased drinking glass or measuring cup to press down on each potato until it splits open and is flattened to about 3/4-inch thick.
- Roast the potatoes on the lower rack until the bottoms are golden-brown, about 10 minutes. Move the baking sheet to the higher rack and roast until the tops are brown and crispy, 10 to 15 minutes more. Serve the potatoes warm.
