Smashed Garlic Herb Potatoes (Printable)

Buttery smashed potatoes baked with roasted garlic, fresh herbs, and a crispy golden finish that's full of flavor.

# What You Need:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes

→ Garlic & Aromatics

02 - 1 head garlic
03 - 3 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh chives, chopped
05 - 1 teaspoon fresh thyme leaves

→ Dairy & Fats

06 - 3 tablespoons unsalted butter, melted
07 - 2 tablespoons olive oil, plus extra for drizzling
08 - 2 tablespoons heavy cream, optional

→ Seasonings

09 - 1 teaspoon kosher salt, plus more to taste
10 - 0.5 teaspoon freshly ground black pepper

# Steps:

01 - Preheat oven to 425°F. Slice the top off the head of garlic, drizzle with olive oil, wrap in aluminum foil, and roast for 30 minutes until soft and golden.
02 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook 15 to 20 minutes until fork-tender. Drain and let cool slightly.
03 - Arrange potatoes on a parchment-lined baking sheet. Using a potato masher or sturdy glass, gently smash each potato to approximately 0.5 inch thick.
04 - Squeeze roasted garlic cloves into a small bowl. Add melted butter, 2 tablespoons olive oil, heavy cream if using, salt, and pepper. Mash together until smooth.
05 - Brush or spoon the garlic butter mixture over each smashed potato.
06 - Bake for 20 to 25 minutes, or until potatoes are crispy and golden brown.
07 - Remove from oven and sprinkle with chopped parsley, chives, and thyme. Drizzle with additional olive oil if desired. Serve hot.

# Expert Advice:

01 -
  • The roasted garlic turns sweet and mellow, nothing like raw garlic's bite, so even skeptics ask for seconds.
  • Crispy edges meet creamy centers in a way that feels like pure comfort without any fussy techniques.
  • Fresh herbs scattered on top at the end taste alive and bright, transforming a simple side into something memorable.
02 -
  • Roasting garlic whole with the skin on prevents it from burning and gives you that sweet, caramelized flavor that makes people ask what secret ingredient you used.
  • Don't over-smash the potatoes or they'll turn gluey and sad, just flatten them enough to hold the garlic butter and crisp up at the edges.
03 -
  • Start your potatoes in cold salted water rather than hot water, which cooks them more evenly and keeps them from falling apart.
  • The key to crispy edges is not overcrowding the baking sheet, so give each potato some breathing room to brown on all sides.
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