My grandfather showed me this trick for Sunday dinners and they are requested every single week. Only 3 ingredients to prep!

This oven baked 3-ingredients garlic butter smashed potatoes are straight from my grandfather’s Sunday dinner playbook. He’d line a tray with foil, smash the potatoes with the bottom of a glass, and brush on garlicky butter until the whole kitchen smelled like heaven. They’re requested every single week in my house now because they’re crispy on the edges, soft in the middle, and only take three basic ingredients to prep. It’s the kind of no-fuss, comforting side dish that fits perfectly into a busy schedule but still feels special enough for a Sunday table.

These smashed potatoes are perfect next to roast chicken, grilled steak, or a simple pan-seared pork chop. I love piling them onto a big platter and serving with a crisp green salad or steamed green beans to balance the richness. They also pair really well with anything that has a gravy or pan sauce, since those golden, craggy edges soak it right up. If you’re doing a casual night, serve them with burgers or grilled sausages and a side of coleslaw for an easy, crowd-pleasing meal.

Servings: 4

1 1/2 pounds small baby potatoes (yellow or red, about 1 1/2–2 inches each)

Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil, then lightly spray the foil with nonstick cooking spray or rub with a little butter so the potatoes don’t stick.

Place the baby potatoes in a medium pot and cover with cold water by about 1 inch. Add a generous pinch of kosher salt to the water. Bring to a boil over high heat, then reduce to a gentle boil and cook until the potatoes are fork-tender, about 15–20 minutes depending on size.

While the potatoes cook, melt the butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic and a pinch of salt. Let it sit so the garlic infuses the butter while you wait for the potatoes to finish.

Drain the cooked potatoes well and let them sit in the colander for 1–2 minutes so excess moisture steams off. Transfer them to the foil-lined baking sheet, spacing them a couple of inches apart.

Using the bottom of a sturdy drinking glass, a small jar, or a potato masher, gently press down on each potato until it flattens to about 1/2 inch thick. Try not to completely mash them; you want craggy edges and a mostly intact base so they get crispy but still hold together.

Brush each smashed potato generously with the garlic butter, making sure to get the butter into the cracks and edges. If any garlic pieces clump together, spread them around so every potato gets some. Sprinkle lightly with kosher salt and, if you like, freshly ground black pepper.

Place the baking sheet on the middle rack and bake for 20–25 minutes, or until the potatoes are deeply golden brown around the edges and the tops look crisp and slightly blistered. If you want them extra crispy, you can broil them for 1–2 minutes at the end, watching closely so they don’t burn.

Remove from the oven and, while still hot, you can brush on any remaining garlic butter from the pan for an extra glossy finish. Taste and add a pinch more salt if needed. Sprinkle with chopped fresh parsley if using, then serve right off the foil-lined tray for that cozy, family-style Sunday dinner feel.

If you need to keep it strictly to three ingredients for prep, stick to baby potatoes, butter, and garlic, and rely on pantry staples like salt and pepper as freebies. For a make-ahead twist, boil the potatoes earlier in the day (or even the night before), store them in the fridge, then smash, butter, and bake right before dinner. To lighten things up a bit, you can swap half the butter for olive oil—still delicious and crisp, just a touch less rich. If you love extra garlic, add another clove or two to the butter, or stir in a pinch of garlic powder for a more intense flavor. For a cheesy version, sprinkle grated Parmesan over the potatoes during the last 5 minutes of baking so it melts and crisps on top. You can also play with herbs: stir dried Italian seasoning or dried thyme into the melted butter, or finish with fresh chives or rosemary if you have them on hand. If you’re cooking for a crowd, use two sheet pans and rotate them halfway through baking so everything crisps evenly.