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- 1.5 pounds small or baby potatoes (Yukon Gold or Red) - 4 tablespoons unsalted butter, softened - 4 cloves garlic, finely minced - 1 tablespoon fresh parsley, finely chopped - 1 tablespoon fresh chives, finely chopped - 1 tablespoon fresh rosemary, finely chopped - 1 teaspoon salt, plus more for boiling - ½ teaspoon freshly ground black pepper - Olive oil for drizzling For this recipe, I love using small Yukon Gold or Red potatoes. They cook well and have a nice, creamy texture. Using fresh herbs gives the garlic butter a vibrant taste. You can mix parsley, chives, and rosemary to create a lovely flavor blend. You will need unsalted butter for richness. Make sure it's softened to mix easily with the garlic and herbs. Minced garlic adds a strong and fragrant kick. Seasoning is key, so don't forget salt and black pepper to enhance the flavors. Finally, a drizzle of olive oil helps crisp up those potatoes in the oven. Now that you have your ingredients, you are ready to start cooking! {{ingredient_image_2}} Start by grabbing a large pot. Fill it with cold water. Add a teaspoon of salt to the water. Place the small potatoes in the pot. Make sure they are fully covered with water. Heat the pot on medium-high until the water boils. Once boiling, lower the heat to a gentle boil. Cook the potatoes for about 15 to 20 minutes. They should be fork-tender when done. While the potatoes boil, turn on your oven to 425°F (220°C). Preheating is key for roasting. It helps the potatoes get crispy and golden. In a medium-sized bowl, mix together the softened butter and minced garlic. Add the finely chopped parsley, chives, and rosemary. Sprinkle in a bit of salt and black pepper. Stir until everything is well combined. This mixture will add great flavor to the potatoes. After boiling, drain the potatoes using a colander. Let them cool for a few minutes. This makes them easier to handle. Line a baking sheet with parchment paper. Place the cooled potatoes on the sheet. With the bottom of a cup or a fork, gently smash each potato. They should be slightly flattened but still hold their shape. Drizzle a light coat of olive oil over the smashed potatoes. Make sure they are evenly coated. Next, take your garlic herb butter and dollop it generously on each potato. Cover them well for maximum flavor. Put the baking sheet in the preheated oven. Bake the potatoes for 20 to 25 minutes. Keep an eye on them. You want them crispy and golden brown. Check for that perfect crunch before taking them out. For smashed potatoes, I recommend using small or baby potatoes like Yukon Gold or Red. These types are creamy and hold their shape well when smashed. Aim for potatoes that are about the same size. This helps them cook evenly. If you have potatoes that vary in size, cut the larger ones to match. To achieve that perfect crispy texture, preheat your oven to 425°F (220°C). This high heat helps to create a crisp outer layer. Bake the potatoes for 20-25 minutes. Keep an eye on them to ensure they turn golden brown. If you want extra crispiness, broil them for a minute or two at the end. Feel free to enhance the flavor of your smashed potatoes. Try adding different herbs or spices to the garlic herb butter. For a kick, consider adding red pepper flakes. You could also use fresh thyme or even some smoked paprika. Each herb brings a unique taste that elevates the dish. Experimenting can lead to your new favorite flavor! Pro Tips Choose the Right Potatoes: For the best texture and flavor, use small, waxy potatoes like Yukon Gold or Red. These varieties hold their shape well when cooked and smashed. Perfectly Smash with Care: When smashing the potatoes, apply gentle pressure to avoid turning them into mashed potatoes. You want them to be flattened but still chunky! Customize Your Herb Butter: Feel free to mix and match herbs according to your preference. Fresh thyme or oregano can add a delightful twist to the garlic herb butter. Get Crispy Edges: Ensure the smashed potatoes are well-coated with olive oil before baking to achieve that desired crispy texture. A hot oven also helps in getting them golden brown! {{image_4}} You can make these potatoes even more delicious by adding cheese. After smashing the potatoes, create a small well in the center of each one. Then, fill it with your favorite cheese. Cheddar, mozzarella, or even goat cheese work great. Bake them until the cheese melts and bubbles up, making a gooey center. This adds a nice twist and extra flavor to the dish. If you like heat, spice things up with chili flakes or your favorite spice blend. When making the garlic herb butter, add about a teaspoon of chili flakes. You could also use spicy paprika or cayenne pepper. This will give your smashed potatoes a nice kick. Pair this spicy butter with fresh herbs for a bold flavor that will impress. For a vegan option, switch out the butter for plant-based alternatives. Use coconut oil or a vegan butter substitute. You can also enhance flavor by adding nutritional yeast to the garlic herb mixture. This will give your potatoes a cheesy taste without any dairy. Enjoy the same rich flavors while keeping it plant-based. To keep your smashed potatoes fresh, store them in an airtight container. Place a layer of parchment paper between the potatoes and the lid. This helps absorb moisture and keeps them crisp. Refrigerate them for up to three days. Before serving, check for any signs of spoilage. To reheat smashed potatoes, the oven works best. Preheat your oven to 400°F (200°C). Spread the potatoes on a baking sheet. Drizzle a little olive oil over them to help regain crispiness. Bake for about 10-15 minutes or until heated through. You want them hot and crispy, just like the first time. If you want to store smashed potatoes for longer, freezing is a great option. Allow the potatoes to cool completely before freezing. Place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer bag. Label the bag and store for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. Boil the potatoes for 15-20 minutes. They should be fork-tender when done. Test doneness by sticking a fork into a potato. If it goes in easily, they are ready. Don't overcook them; you want them soft but not falling apart. Yes, you can make garlic herb butter ahead of time. Mix the butter, garlic, and herbs, then store it in the fridge. It will stay fresh for about a week. Just let it sit out for a bit before using it. This will make it easier to spread on your potatoes. Smashed potatoes pair well with many dishes. Try serving them with grilled chicken, steak, or roasted vegetables. They also taste great with a side of salad. The creamy and crispy texture complements many meals. Absolutely! You can swap out herbs for your favorites. Try thyme, basil, or dill for a twist. Just use the same amount as the recipe calls for. This lets you customize the flavor to your taste. In this blog post, we explored how to make delicious smashed potatoes. We covered every step, from choosing the right potatoes to preparing garlic herb butter. You learned tips for perfect crispiness and creative variations like cheese-stuffed versions. Remember, storing your leftovers well keeps them tasty. Smashed potatoes are simple and fun to make. Enjoy your cooking and feel free to experiment with flavors. A little twist can transform the dish into something new!

Smashed Potatoes with Garlic Herb Butter

Deliciously crispy smashed potatoes topped with a flavorful garlic herb butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1.5 pounds small or baby potatoes (Yukon Gold or Red)
  • 4 tablespoons unsalted butter, softened to room temperature
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon salt, plus more for boiling
  • 0.5 teaspoon freshly ground black pepper
  • to taste none olive oil, for drizzling

Instructions
 

  • In a large pot, place the small potatoes and cover them completely with cold water. Stir in a teaspoon of salt. Bring the water to a boil over medium-high heat, then reduce to a gentle boil. Cook the potatoes for 15-20 minutes, or until they are fork-tender.
  • While the potatoes are boiling, preheat your oven to 425°F (220°C) to prepare for roasting.
  • In a medium-sized mixing bowl, combine the softened butter, minced garlic, chopped parsley, chives, rosemary, salt, and black pepper. Mix all the ingredients thoroughly until the butter is well blended with the herbs and garlic.
  • Once the potatoes are cooked, drain them in a colander and allow them to cool for a few minutes until they are easier to handle. Line a baking sheet with parchment paper for easy cleanup. Carefully transfer the cooled potatoes to the baking sheet. With a flat surface like the bottom of a cup or a fork, gently smash each potato until slightly flattened but still intact.
  • Drizzle a light coating of olive oil over the smashed potatoes, ensuring they are well coated. Generously dollop the prepared garlic herb butter on top of each potato, making sure each one is thoroughly covered for maximum flavor.
  • Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the potatoes are crispy and golden brown. Keep an eye on them for a perfectly crunchy base!
  • Once done, remove the potatoes from the oven, and allow them to cool slightly on the baking sheet. Serve them warm, optionally garnished with a sprinkle of extra herbs for an added burst of color and freshness.

Notes

For extra flavor, add more herbs as a garnish before serving.
Keyword garlic, herb butter, potatoes, smashed