Golden, Crispy Smashed Baby Potatoes Coated in Savory Garlic Butter and Herbs—A Crowd-Pleasing Side Dish

2 lbs baby potatoes (Yukon Gold or Red)

½ cup unsalted butter, melted

6 garlic cloves, minced

2 tablespoons fresh parsley, chopped

1 teaspoon fresh rosemary, minced (or ½ teaspoon dried)

1 teaspoon onion powder

1 teaspoon paprika (smoked or regular)

Salt and freshly ground black pepper, to taste

¼ teaspoon red pepper flakes (optional)

Extra fresh parsley, for garnish

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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.

Smash each potato gently using the bottom of a glass or your hand.

In a bowl, mix melted butter, garlic, parsley, rosemary, onion powder, paprika, salt, pepper, and red pepper flakes.

Arrange smashed potatoes on the baking sheet and drizzle with garlic butter mixture. Use a spatula to coat evenly.

Roast for 25–30 minutes, turning halfway through, until crispy and golden brown.

Garnish with additional parsley and serve hot.