My sister makes the crispiest potatoes using this method, and they are addictive. Just 3 ingredients.

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.

Servings: 4

2 pounds small yellow or baby gold potatoes, scrubbed

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.

Drizzle or brush the melted Irish butter evenly over the tops and around the sides of all the smashed potatoes, making sure some butter runs onto the foil so it can sizzle around them. Turn any dry-looking spots so every potato has some butter clinging to it.

Slide the baking sheet into the preheated oven and bake for 25–35 minutes, or until the potatoes are deeply golden and the edges are very crisp. Rotate the pan halfway through baking so they brown evenly. If you like them extra crispy, leave them in a few minutes longer and watch closely toward the end.

Remove the pan from the oven and immediately sprinkle the hot potatoes with the chopped parsley or chives so the herbs cling to the buttery tops. Taste one and add a pinch more salt if needed.

Serve the smashed potatoes right on the foil-lined baking sheet or transfer them carefully to a warm platter, spooning any melted butter and herbs from the pan over the top. Enjoy while they’re still sizzling and crisp.

If you prefer, you can swap baby red potatoes for the yellow ones; they hold their shape nicely and get just as crisp. For even more texture, chill the boiled potatoes in the refrigerator for an hour before smashing and baking—this dries them slightly and can make the edges extra crunchy. You can also play with the size: very tiny potatoes can be left almost whole and lightly pressed, while larger ones should be smashed a bit thinner so they crisp up before the centers dry out. If you like a deeper buttery flavor, dot a few extra small pieces of Irish butter on top of the potatoes in the last 5 minutes of baking so they melt and glisten without burning. For make-ahead prep, boil the potatoes earlier in the day, keep them covered in the fridge, then smash, butter, and bake right before serving. Leftovers reheat well on a hot skillet or in a toaster oven, and they make a fine base for a quick breakfast hash with a fried egg on top (using whatever extra herbs you have on hand).