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- 1.5 pounds small or baby potatoes (Yukon Gold or Red) - 4 tablespoons unsalted butter, softened - 4 cloves garlic, minced - 1 tablespoon fresh parsley, chopped - 1 tablespoon fresh chives, chopped - 1 tablespoon fresh rosemary, chopped - 1 teaspoon salt - ½ teaspoon black pepper - Olive oil for drizzling Gathering these ingredients is the first step to creating smashed potatoes with garlic herb butter. The small potatoes are perfect for this dish. They cook quickly and have a nice, creamy texture. Choose Yukon Gold or Red for the best flavor. Unsalted butter is key here. It allows you to control the salt in the dish. Fresh garlic adds a strong, rich taste. Every herb brings its unique flavor. The parsley adds freshness, the chives give a mild onion taste, and rosemary has a pine-like aroma. Salt and black pepper enhance all the flavors. Olive oil is a must for that golden, crispy finish. Remember, quality ingredients make a big difference in your dish. So, select the freshest potatoes and herbs you can find. Happy cooking! {{ingredient_image_1}} To start, take your small potatoes and rinse them under cold water. Place them in a large pot and cover them with cold water. Add a teaspoon of salt to the water. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook for 15 to 20 minutes. They should be fork-tender, meaning a fork goes in easily. While the potatoes boil, preheat your oven to 425°F (220°C). This step is key for getting the potatoes crispy later. A hot oven ensures even cooking and a nice golden finish. Next, grab a small bowl and mix together 4 tablespoons of softened butter, 4 cloves of minced garlic, 1 tablespoon each of chopped parsley, chives, and rosemary. Add 1 teaspoon of salt and ½ teaspoon of black pepper. Stir everything until well combined. This garlic herb butter will add lots of flavors to your potatoes. Once the potatoes are boiled, drain them and let them cool for a few minutes. Transfer the cooled potatoes to a baking sheet lined with parchment paper. Now, for the fun part! Take a flat surface, like the bottom of a cup or a fork, and gently smash each potato. You want to flatten them a bit, but not break them apart. Drizzle olive oil over the smashed potatoes. Then, take your garlic herb butter and spread it generously over each potato. Make sure every potato gets a good coating. This butter helps create a crispy skin while adding flavor. Bake the potatoes in the preheated oven for 20 to 25 minutes. They should end up crispy and golden brown. Once done, take them out and let them cool slightly. Serve the smashed potatoes warm, and if you like, garnish with extra herbs for a nice touch. Enjoy! To make the best garlic herb butter, use the right ratios. For every four tablespoons of butter, add four cloves of garlic. This mix gives a strong garlic flavor without being too overpowering. The herbs also play a key role. A tablespoon each of fresh parsley, chives, and rosemary adds a fresh, bright taste. Mix these well to ensure the flavors blend perfectly. Taste your garlic herb butter before using it. Adjust the salt and pepper as needed for your taste. Getting that golden-brown texture is all about technique. After boiling and smashing the potatoes, don't skip the olive oil. Drizzle enough to coat each potato before baking. This helps them crisp up nicely. Make sure your oven is at 425°F (220°C) for even cooking. Bake for 20-25 minutes, but keep an eye on them. If they start to look too dark, take them out. You want crispy edges but not burnt bits. Many people overlook the importance of salt. Be sure to add salt to the boiling water. It adds flavor to the potatoes. Also, avoid overcooking the potatoes. They should be fork-tender, not mushy. When smashing them, use gentle pressure. Too much force can turn them into a paste. Lastly, don’t skip the resting time after baking. Let them cool for a few minutes before serving to enhance the flavor. Pro Tips Use Uniform Potatoes: For even cooking, choose potatoes that are similar in size to ensure they boil and roast uniformly. Don’t Over-Steam: While boiling, ensure your potatoes are just fork-tender; overcooking can make them too soft to smash. Experiment with Herbs: Feel free to mix and match your favorite herbs in the garlic butter for different flavor profiles. Optimal Crispiness: For extra crispy potatoes, broil them for the last few minutes of baking, keeping a close eye to prevent burning. {{image_2}} You can easily make smashed potatoes vegan. Swap the butter for a plant-based alternative. Use vegan margarine or olive oil instead. This keeps the dish creamy while being dairy-free. It’s a simple change that works well. To make these potatoes even tastier, add more herbs. Try fresh thyme, dill, or oregano for a different twist. You can also add spices like smoked paprika or cayenne for a kick. Mixing in grated cheese like Parmesan can elevate the flavor too. Experimenting with different combinations keeps the dish exciting. Smashed potatoes pair nicely with many meals. Serve them alongside grilled chicken or steak for a hearty dinner. They also go well with roasted vegetables for a lighter option. For a fun twist, top them with sour cream or a fresh salsa. These potatoes are a great side for any meal you choose. To keep your smashed potatoes fresh, store them in an airtight container. Place the cooled potatoes in the container and seal it tightly. You can keep them in the fridge for up to three days. For best results, try to layer parchment paper between the smashed potatoes. This helps prevent them from sticking together. Reheating smashed potatoes can be easy and fun. For crispiness, the oven works best. Preheat your oven to 400°F (200°C). Place the potatoes on a baking sheet and drizzle a little olive oil on top. Bake for about 10-15 minutes until they are hot and crispy again. You can also use an air fryer for a quick reheat. Just set it to 350°F (175°C) and cook for about 5-7 minutes. Enjoy those golden, crispy potatoes just like they were fresh from the oven! To make garlic herb butter, start with softened butter. Use about 4 tablespoons. Add 4 minced cloves of garlic. Next, mix in 1 tablespoon each of fresh parsley, chives, and rosemary. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Stir until well blended. You will have a rich, flavorful butter ready for your potatoes. Yes, you can use different potatoes. Yukon Gold and Red potatoes work best. However, you can also use fingerling or even Russet potatoes. Just adjust the cooking time based on the size. Smaller potatoes will cook faster, while larger ones may need more time. Leftovers can be stored in the fridge for up to 3 days. Place them in an airtight container. This keeps them fresh and tasty. Just remember to reheat them properly to maintain their crispiness. Yes, you can prepare some parts ahead. Boil the potatoes a day before. Store them in the fridge after they cool. You can also make the garlic herb butter in advance. When you’re ready, just smash and bake the potatoes. Serve smashed potatoes warm, right from the oven. Drizzle with a bit more olive oil for shine. You can also add fresh herbs on top for color. They pair well with grilled meats or a fresh salad. Freezing smashed potatoes is not ideal. They may lose their texture when thawed. If you must freeze them, do it before baking. Wrap them tightly and store them. When you're ready to bake, thaw them in the fridge overnight before cooking. In this blog post, we explored how to make delicious smashed potatoes. You learned about the key ingredients, the step-by-step instructions, and helpful tips to perfect your dish. By using fresh herbs and mastering the cooking techniques, you can achieve great flavor and texture. Remember, it's all about enjoying the process and sharing your tasty results. Now, you're ready to create a dish that impresses everyone around your table. Happy cooking!

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
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • none Olive oil for drizzling

Instructions
 

  • Place the potatoes in a large pot and cover them with cold water. Add a teaspoon of salt. Bring to a boil and cook for 15-20 minutes until fork-tender.
  • While the potatoes are boiling, preheat your oven to 425°F (220°C).
  • In a small bowl, mix together the softened butter, minced garlic, chopped parsley, chives, rosemary, salt, and black pepper until well combined.
  • Drain the boiled potatoes and let them cool for a few minutes. Carefully transfer the potatoes to a baking sheet lined with parchment paper. Using a flat surface (like the bottom of a cup or a fork), gently smash each potato to flatten it slightly.
  • Drizzle olive oil over the smashed potatoes, then spread the garlic herb butter generously over the tops. Make sure to cover each potato well.
  • Place the baking sheet in the preheated oven and bake for 20-25 minutes until the potatoes are crispy and golden brown.
  • Remove the potatoes from the oven, let them cool slightly, and serve warm.

Notes

Optionally garnish with extra herbs for added color.
Keyword garlic, herb butter, potatoes, smashed