Smashed Garlic Herb Potatoes (Print View)

Buttery, smashed potatoes baked with garlic and fresh herbs for a crispy, flavorful side dish.

# Components:

→ 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

# Directions:

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.
08 - Serve hot immediately.

# Expert Advice:

01 -
  • Roasted garlic turns sweet and buttery instead of harsh, making these potatoes dangerously addictive.
  • They look fancy enough to impress but come together with zero intimidation factor.
  • The crispy golden edges against creamy centers give you textural contrast that feels indulgent without being heavy.
02 -
  • Don't skip the initial roasting of the garlic—trying to use raw or quickly heated garlic will leave you with sharp, almost bitter notes that ruin the whole creamy dream.
  • The potatoes benefit from staying slightly cool after boiling before you smash them, so they don't turn into glue when you handle them.
03 -
  • Make sure your potatoes are actually cool before smashing—warm potatoes absorb everything and turn into wallpaper paste, which is the opposite of what you want.
  • Use a basting brush to apply that garlic butter if you have one, because it distributes more evenly than a spoon and gets into all the little crevices.
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