My sister has been making these little smashed potatoes for every family get-together since the late 1980s, and to this day they disappear faster than anything else on the table. They’re the kind of crispy, buttery bites you keep reaching for without realizing how many you’ve had. The method is simple as can be: boil small potatoes until tender, gently smash them, then roast them hot in the oven with good Irish butter until the edges frill up and turn deep golden. A sprinkle of fresh herbs at the end makes them look as pretty as they taste. With just three ingredients and a sheet pan, you get something that feels special but is easy enough for a Tuesday night.
These potatoes are wonderful alongside roast chicken, meatloaf, pork chops, or a simple grilled steak. I like to serve them right on the baking sheet at the table so everyone can grab the crispiest ones straight from the pan. A crisp green salad or steamed green beans balances the richness of the butter nicely, and a side of sour cream or plain yogurt for dipping never hurts. They also make a lovely appetizer with toothpicks stuck in each one, or a comforting late-night snack eaten warm from the oven.
Oven-Baked 3-Ingredient Irish Butter Smashed Potatoes
Servings: 4
Ingredients
2 pounds small yellow or baby gold potatoes, scrubbed
6 tablespoons salted Irish butter, melted (plus a little more if you like them extra buttery)
3 tablespoons finely chopped fresh parsley or chives
Directions
Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup and light greasing; set aside.
Place the scrubbed potatoes in a large pot and cover them with cold water by about 1 inch. Add a generous pinch of salt if you like (this doesn’t count as one of the three ingredients, just good practice). Bring to a boil over medium-high heat, then reduce to a gentle boil and cook until the potatoes are fork-tender, about 15–20 minutes depending on size.
Drain the potatoes well and let them sit in the colander for a minute or two so the steam can escape. This helps them dry out a bit, which makes them crisper in the oven.
Spread the hot potatoes out on the foil-lined baking sheet, leaving a little space between each one. Using the bottom of a sturdy glass, a measuring cup, or a potato masher, gently press down on each potato until it flattens to about 1/2 inch thick. Try not to break them apart completely; you want craggy edges but the centers still mostly intact.
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