Can I use larger potatoes instead of baby potatoes?

Absolutely, just cut them into smaller, even-sized pieces so they cook through. Baby potatoes offer the best texture and presentation, but this recipe is super flexible.

What if I don’t have fresh herbs?

No worries—substitute with dried herbs. Use about one-third the amount, as dried herbs are more potent, but fresh herbs truly elevate the flavor and color.

Is there a way to make these less rich?

You can reduce the butter and use extra olive oil or even a little chicken broth to mash the garlic. The result will still be packed with flavor, just a bit lighter.

Can I prep the potatoes ahead for a party?

Definitely! Boil and smash the potatoes earlier in the day and refrigerate. When you’re ready, simply brush on some oil and proceed with baking and buttering just before serving.

Roasted Garlic Butter Smashed Potatoes Recipe

Description

These Roasted Garlic Butter Smashed Potatoes are irresistibly crispy on the outside and tender inside, infused with aromatic roasted garlic butter and fresh herbs. The combination of creamy baby potatoes, rich butter, golden-roasted garlic, and a medley of herbs makes this recipe a perfect side dish for any meal or gathering.

Ingredients

Units Scale

Potatoes

2 pounds mixed baby potatoes
Kosher salt, to taste
Black pepper, to taste

Garlic Butter

1 stick (8 tablespoons) salted butter
2 tablespoons extra virgin olive oil
8–12 whole cloves of garlic, peeled

Herbs & Seasoning

1/4 cup fresh oregano, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Cayenne pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Boil the Potatoes: Preheat the oven to 425° F. Place the baby potatoes in a large pot and add enough water to cover them by 1 inch. Add a handful of salt. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender. Drain the potatoes and transfer them to a rimmed baking sheet. Let them cool slightly before handling.
Roast Garlic and Make Butter: Meanwhile, combine the stick of butter, peeled garlic cloves, and olive oil in a small baking dish. Bake in the oven for 20-30 minutes, or until the garlic is golden and the butter is browning. Watch closely to avoid burning.
Mash Garlic and Mix Herb Butter: Once roasted, use a fork to mash the garlic cloves into the melted butter. Add the chopped oregano, parsley, basil, and a pinch of cayenne pepper. Mix well and season with salt and pepper to taste.
Smash and Pre-Bake Potatoes: Using the flat bottom of a cup, smash each cooked potato on the baking sheet to flatten slightly. Drizzle the smashed potatoes with olive oil. Bake the potatoes for 20 minutes at 425° F to allow the edges to crisp.
Add Butter and Finish Baking: Remove the baking sheet from the oven and generously spoon the garlic herb butter mixture over each potato. Return to the oven and bake for another 10-15 minutes, or until the potatoes are extra crispy and golden.
Serve: Serve the smashed potatoes warm, garnished with additional fresh herbs and a sprinkling of sea salt, if desired.

Notes

For a faster method, you can cook the potatoes in an Instant Pot. Combine potatoes, 2-3 cups water, and a handful of salt. Cook on high pressure for 6 minutes, then release the steam. Drain and continue with the recipe from step 2.
Keep an eye on the garlic while roasting to prevent burning, as burnt garlic can turn bitter.
You can substitute or combine different fresh herbs as per your preference.
These potatoes are best enjoyed fresh for maximum crispness but can be reheated in a hot oven if made ahead.

Nutrition

Serving Size: 1/8 of recipe
Calories: 220
Sugar: 1 g
Sodium: 310 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 30 mg