Garlic Roasted Smashed Potatoes

The trick to making perfect smashed potatoes is to boil them thoroughly, until a fork can glide right through them. Once pliable, they’ll be ready to absorb the flavors of butter, garlic sauce, and fresh parsley.


  •  1 ½ pounds baby Yukon gold potatoes
  •  1 tablespoon + ½ teaspoon kosher salt, divided
  •  4 tablespoons unsalted butter
  •  3 tablespoons Armanino Creamy Garlic Sauce
  •  2 tablespoons chopped fresh parsley leaves


  1. Place the potatoes in a large saucepan with enough cold water to cover by an inch.
  2. Stir in 1 tablespoon of the kosher salt, place over high heat, and bring to a boil.
  3. Reduce the heat to medium and cook until the potatoes are very tender and easily pierced with no resistance, 20-25 minutes. Drain and set aside.
  4. Place two oven racks in the lower and upper third of the oven and heat to 500°F.
  5. Place the butter in the empty saucepan and melt over low heat.
  6. Remove from heat and stir in the garlic sauce and remaining ½ teaspoon salt.
  7. Add the cooked potatoes and toss to coat.
  8. Pour the potatoes onto a rimmed sheet pan and reserve the remaining butter mixture.
  9. Using the bottom of a lightly greased measuring cup or any glass with a flat bottom, press down on each potato until it just splits open and is flattened to about ¾” thick. Don’t press too hard – just enough until the potato sort of “pops”.
  10. Drizzle any remaining butter mixture on top of the potatoes and roast on the lower rack until the bottoms are golden-brown, about 10 minutes.
  11. Move to the higher rack and roast until the tops are brown and crispy, 10-15 minutes more. Keep a close eye on the pan toward the end to make sure they don’t burn. Sprinkle with the chopped parsley and serve warm.
  12. Make ahead: The potatoes can be boiled and refrigerated for up to 2 days before roasting.
  13. Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Chef’s Tips

  • For some flavor variations add the the zest and juice of ½ lemon or ½ teaspoon smoked paprika or ½ teaspoon crushed red pepper flakes to the garlic butter mixture.
  • Leftovers? Dice up for a breakfast hash with any dinner leftovers such as ham, lamb or beef and a poached egg.
4-6 servings
Prep Time
15 minutes
Cook Time
50 minutes

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