I’m so happy to share this Roasted Garlic Butter Smashed Potatoes recipe with you! These little potatoes are boiled until soft, smashed flat, then roasted until golden and crispy. They are finished with rich roasted garlic butter and fresh herbs that make every bite full of flavor. They are simple, comforting, and always a big hit at the table.
Level: Easy
Total Time: about 1 hour 25 minutes
Prep Time: about 25 minutes
Cook Time: about 1 hour
Yield: about 8 servings
Course: Side Dish
Cuisine: American
I still remember the first time I made smashed potatoes like this at home. I could not believe how something so simple could taste so good.
These potatoes are special because they have two textures. The inside stays soft and fluffy, while the outside turns crispy in the oven. The roasted garlic melts into butter and mixes with fresh herbs, which makes the flavor rich but still fresh. They are perfect for family dinners, holidays, or backyard gatherings with friends.
How to Make Roasted Garlic Butter Smashed Potatoes
This recipe is all about simple steps that build big flavor. Here is how everything comes together:
• Baby potatoes boiled until fork tender
• Garlic cloves roasted slowly in butter and olive oil
• Potatoes gently smashed flat with the bottom of a glass
• Olive oil drizzled on top to help them crisp
• Fresh oregano, parsley, and basil mixed into the garlic butter
• A final roast in the oven until golden and crispy
It is an easy method that gives you crispy edges and buttery flavor in every bite.
Ingredients
• 2 pounds mixed baby potatoes
• Kosher salt, to taste
• Black pepper, to taste
• 1 stick salted butter, about 8 tablespoons
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 8 to 12 whole garlic cloves, peeled
• 1/4 cup fresh oregano, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Cayenne pepper, to taste
• Flaky sea salt, for serving (optional)
Directions
- Boil the Potatoes:
Place the baby potatoes in a large pot and cover them with water by about 1 inch.
Add a good pinch of salt and bring to a boil. Lower the heat and simmer for about 15 minutes, until the potatoes are tender when you poke them with a fork. Drain and let them cool slightly. - Roast the Garlic and Butter:
While the potatoes cook, place the butter, olive oil, and peeled garlic cloves in a small baking dish.
Bake at 425 degrees Fahrenheit for about 20 to 30 minutes, until the garlic is soft and lightly golden and the butter smells nutty. Watch closely so the garlic does not burn. - Mash the Garlic Butter:
Remove the garlic from the oven.
Use a fork to mash the soft garlic cloves into the melted butter. Stir in the oregano, parsley, basil, cayenne, salt, and black pepper. - Smash the Potatoes:
Place the drained potatoes on a rimmed baking sheet.
Use the bottom of a flat glass or cup to gently press each potato down until it flattens but still holds together. - First Roast for Crisping:
Drizzle the smashed potatoes with a little olive oil.
Bake for about 20 minutes, until the edges begin to turn golden. - Add the Garlic Butter:
Spoon the garlic herb butter over each potato.
Make sure some of the garlic bits land on top of every piece. - Final Roast:
Return the potatoes to the oven and bake another 10 to 15 minutes, until they are extra crispy around the edges. - Serve:
Sprinkle with extra fresh herbs and flaky sea salt if you like.
Serve warm or at room temperature.
Process Details
• Boiling First: Cooking the potatoes in water first makes them soft inside so they smash easily without breaking apart.
• Roasting the Garlic in Butter: The garlic becomes sweet and mellow as it roasts, and the butter takes on that rich flavor.
• Smashing Gently: Pressing them flat gives more surface area, which means more crispy edges.
• Two Rounds in the Oven: The first bake dries and crisps the potatoes, and the second bake locks in the garlic butter flavor.
• Fresh Herbs at the End: Adding herbs after mashing the garlic keeps their flavor bright and fresh.
Tips for Success
• Choose small baby potatoes that are similar in size so they cook evenly.
• Do not overboil the potatoes or they may fall apart when you smash them.
• Watch the garlic carefully while roasting so it turns golden, not dark brown.
• If you want a lighter version, you can reduce the butter slightly and add a bit more olive oil.
• For extra crunch, let the potatoes roast a few extra minutes, but keep an eye on them.
Serving Ideas
• Holiday Side: Serve next to roasted chicken, turkey, or beef.
• Backyard BBQ: Pair with grilled burgers or steaks.
• Appetizer Platter: Set them out with a simple dipping sauce like sour cream or yogurt.
• Weeknight Dinner: Add a fresh green salad for a full meal.
• Party Table: Sprinkle extra herbs on top for a pretty finish.
Storage & Freezing
• Refrigerator: Let the potatoes cool completely, then store in an airtight container for up to about 3 to 4 days.
• Reheating in Oven: Warm at 375 degrees Fahrenheit for about 10 to 15 minutes to bring back some crispiness.
• Reheating in Microwave: Heat in short bursts, but know the potatoes may be softer.
• Freezing: You can freeze them in a sealed container for up to about 1 month, though they may lose some crisp texture when reheated.
Nutrition Info (Approximate per Serving)
• Calories: ~240
• Protein: ~4g
• Carbohydrates: ~28g
• Fat: ~14g
• Fiber: ~3g
• Sodium: ~250mg
• Sugar: ~2g
Roasted Garlic Butter Smashed Potatoes are crispy on the outside, soft on the inside, and packed with buttery garlic flavor. They look impressive on the table but are made with very simple steps and basic ingredients.
I hope you give these potatoes a try for your next dinner or gathering. Once you taste those crispy edges and herby garlic butter, you may find yourself making them again and again. Enjoy every bite!
