Smashed Garlic Herb Potatoes (Printable)

Buttery potatoes smashed and baked with roasted garlic, herbs, and a crispy golden oil finish.

# 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 - ½ teaspoon freshly ground black pepper

# How To Make It:

01 - Heat oven to 425°F.
02 - Slice top off garlic head, drizzle with olive oil, wrap in aluminum foil, and roast for 30 minutes until soft and golden.
03 - Place potatoes in large pot, cover with cold salted water, bring to boil, and cook 15 to 20 minutes until fork-tender. Drain and cool slightly.
04 - Arrange potatoes on parchment-lined baking sheet. Using potato masher or sturdy glass, gently smash each potato to approximately ½ inch thickness.
05 - Squeeze roasted garlic cloves into bowl. Add melted butter, 2 tablespoons olive oil, heavy cream if using, salt, and pepper. Mash until smooth.
06 - Brush or spoon garlic butter mixture evenly over each smashed potato.
07 - Bake for 20 to 25 minutes until potatoes are crispy and golden brown.
08 - Remove from oven and sprinkle with chopped parsley, chives, and thyme. Drizzle with additional olive oil if desired.
09 - Transfer to serving platter and serve hot.

# Expert Suggestions:

01 -
  • The roasted garlic becomes sweet and mellow instead of sharp, so even garlic skeptics find themselves eating seconds.
  • You can prep everything while the garlic roasts, making this surprisingly hands-off for something this impressive.
  • That crispy golden exterior hiding a buttery center is honestly addictive, and your guests will ask for the recipe.
02 -
  • Don't skip cooling the boiled potatoes slightly before smashing, because hot potatoes release too much starch and turn sticky instead of creamy and crispy.
  • The roasted garlic really does become a different ingredient, so if you try to use raw garlic instead you'll end up with something harsh and one-dimensional that misses the whole point.
03 -
  • Use a pizza stone or preheated baking sheet for an extra-crispy bottom, which sounds fancy but is just understanding how heat works and playing to your advantage.
  • If you're doubling this recipe for a crowd, give the potatoes a few extra minutes in the oven and watch them closely because more surface area means faster browning.
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