These crispy smashed potatoes are boiled until tender, smashed flat, then roasted at high heat until golden and crunchy on the outside while staying fluffy within. A generous drizzle of garlic herb butter finishes them off.
The secret is using small Yukon Gold potatoes and roasting them on a preheated sheet pan at 450 degrees. The direct contact with the scorching hot pan creates that irresistible crispy bottom that everyone fights over.
Top with flaky salt, fresh chives, and a dollop of sour cream for the ultimate side dish that pairs perfectly with grilled meats, roasted chicken, or a simple green salad.
