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“Hands Down, the Best Way to Eat Potatoes! I Love This One” — A Golden, Crispy Potato Masterpiece

Potatoes are one of those magical ingredients that can become anything: creamy, crispy, fluffy, savory, comforting, or downright irresistible. But every once in a while, a potato recipe comes along that feels like it surpasses all others — a recipe that’s simple, budget-friendly, and so good you’ll find yourself making it again and again.

Today’s dish delivers exactly that. These golden, crispy, flavor-soaked potatoes are soft on the inside, crunchy on the outside, and packed with buttery, garlicky goodness. Whether you’re serving them with dinner, brunch, or as a snack straight from the pan, they truly might be the best way to eat potatoes.

Let’s dive right into the magic.

⭐ Why This Potato Method Is So Amazing

This recipe stands out because it uses two cooking techniques:

Boiling to get the centers perfectly tender.
Roasting to create those irresistible crispy edges.

Plus, the combination of butter, garlic, herbs, and a little paprika gives each potato incredible flavor without requiring complicated steps.

🥔 Ingredients You’ll Need

6–8 medium potatoes (Yukon gold or red potatoes work best)
3 tablespoons butter, melted
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon smoked or regular paprika
½ teaspoon black pepper
1 teaspoon salt (plus more for boiling)
1 teaspoon dried thyme or rosemary
Optional: grated Parmesan or chopped parsley for topping

👩‍🍳 Step-by-Step Method

Step 1: Prep and Parboil the Potatoes

Start by washing your potatoes well. Cut them into halves or thick slices—just make sure they’re all about the same size so they cook evenly.

Place them in a pot, cover with water, and add a spoonful of salt.
Bring to a boil and cook for 10–12 minutes, or until a fork can pierce them easily but not falling apart.
This step ensures the inside becomes creamy later.

Drain and let them cool slightly (a few minutes is enough).

Step 2: Smash the Potatoes

This is the fun part!

Place the warm potatoes on a baking sheet lined with parchment. Using the bottom of a cup, gently press each potato until it cracks and flattens slightly.

You’re not mashing them — just smashing them enough to create rough edges that will crisp beautifully in the oven.