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Simple but delicious, Roasted Garlic Butter Smashed Potatoes. Each little smashed potato wedge is perfect when tossed with herby roasted garlic butter. The secret is to first roast the potatoes with olive oil. This gets them nice and crispy before tossing them with garlic butter. Finish the potatoes off with a dusting of fresh herbs and sea salt. Delicious as both an appetizer and a side…these are the potatoes that everyone will beg you to make again!
Just yesterday I was saying how I never share any side dish recipes. Recipes that are stand-alone sides for occasions like picnics and summer gatherings. I’ve mentioned this before, but when it comes to serving my family dinner, I don’t like to simply serve grilled chicken or straight tacos. I love to provide them with a full meal. Maybe that’s a main dish, like grilled steak with a side of sweet potatoes and a salad. Or maybe that’s tacos with all the fixings (salsa, guacamole, sauce, a side of rice). It’s just how I like to cook for people. And when I create recipes, I have that exact way of thinking.
It’s probably why you see me creating so many recipes like my skillet lemon butter chicken and orzo. Or even yesterday’s tacos, which had not just the tacos, but also salsa and a sauce. I guess I just like to really give you all the full experience.
With that said, I’m realizing that I don’t have enough recipes like today’s recipe. Ones that you can work into your entertaining menus for upcoming dinners with friends and backyard gatherings.
I’m excited to share some new simple side dishes and salad recipes for the fun warm weather entertaining months ahead.
Details on these potatoes
I will say these are simple (and wow, so yummy), but at the same time, there are some steps. You need to start by boiling the potatoes to get them soft enough to smash down. I usually use the Instant Pot for this, but boiling on the stove works just as well. I provided directions for both.
While the potatoes are pre-cooking, I start the garlic. I have a new way of roasting garlic that I really love. Peel the garlic cloves and roast them with a stick of butter. Not only is this much faster than roasting a whole head of garlic, but the garlic caramelizes evenly…instead of becoming burned on the top (and possibly undercooked towards the bottom of the head).
The other amazing thing is that the butter ends up becoming infused with garlic. It browns around the cloves creating an even more wonderful flavor.
Once the potatoes become tender, drain them and place them onto a baking sheet. I like to use the bottom of a drinking glass to really smash each potato down. Then they can get beautifully crispy in the oven.
Next, drizzle each potato with olive oil and throw them into the oven.
While the potatoes are beginning to crisp, mash the garlic cloves into the butter. Then add all the herbs. I like to use oregano, parsley, and basil, but you can really use any mix you enjoy most.
Season the butter to taste with cayenne pepper and sea salt. Now, spoon the butter over each potato and then throw everything back into the oven one last time. This will get them to a crispy state of perfection. It only takes 10 or so minutes.
I love to serve these guys warm, if possible with lots of basil and sea salt on top. But if you’re looking to serve them at a BBQ and can’t have them piping hot, they’re also delicious at room temperature.
It all works, these are always good! They’re so crispy that some of the potatoes are almost chip-like. Each little guy is addicting, whether it’s a softer portion of the potato or a crispy edge. You’ll want to eat them all up. And personally, I’m excited to have this recipe to serve throughout the year – for any season!
Looking for other potato dishes? Here are some favorites.
Crispy Parmesan Thyme Sweet Potato Stacks
Cheesy Scalloped Potatoes with Caramelized Onions
Crispy Oregano Roasted Potatoes with Creamy Feta Sauce
Lastly, if you make these Roasted Garlic Butter Smashed Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Roasted Garlic Butter Smashed Potatoes
Servings: 8
Calories Per Serving: 241 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds mixed baby potatoes
- kosher salt and black pepper
- 1 stick (8 tablespoons) salted butter
- 2 tablespoons extra virgin olive oil
- 8-12 whole cloves of garlic, peeled
- 1/4 cup fresh oregano, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- cayenne pepper, to taste
Instructions
- 1. Preheat the oven to 425° F. Place the potatoes in a large pot. Add water to cover by 1 inch. Add a handful of salt. Bring to a boil, then reduce the heat to a simmer. Simmer 15 minutes, until the potatoes are fork-tender. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.2. Meanwhile, Combine the butter, garlic, and olive oil in a baking dish. Bake 20- 30 minutes, until the garlic is golden and the butter is browning, watch closely to ensure the garlic is not burning. 3. Use a fork to mash the garlic cloves into the butter. Add the oregano, parsley, basil, and cayenne. Season with salt and pepper. 4. Working with the potatoes, use the bottom of a flat cup and smash the potatoes down (see photos). Drizzle the potatoes with olive oil. Bake 20 minutes. Pull the potatoes out of the oven and spoon the butter over each potato. Return to the oven and cook another 10-15 minutes, until extra crispy. 5. Sever warm with additional herbs and sea salt.
Notes
To Cook the Potatoes in the Instant Pot: Preheat the oven to 425° F. In the bowl of your instant pot, combine the potatoes, 2-3 cups water, and a handful salt. Cover and cook on high pressure/manual for 6 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly. Finish as directed above from step 2 on.
Teighen – HELP! Your recipe needs some clarification (as others have also commented): 1. There’s two different directions for making and utilizing the garlic butter- which is it? 2. The direction to bake butter oil and garlic for 30-40 minutes in a 425 oven cannot be right- that would be a smoking, burning fail. 3. On the post it does not list apple cider vinegar as an ingredient, but when you go to print it out it the print page does list the vinegar as an ingredient but does not include use of it in the steps. Vinegar or no vinegar? Please update your recipe bc like many of your followers we want to make perfect garlicky buttery smash potatoes! Thanks!
Hi Vicki,
If you follow the instructions carefully you will note that the instructions in step 2 are what you are going to do first with the butter and oil and then in step 3 you will mash the garlic and add the seasonings. The butter will brown in that time, which is what you want. I removed the vinegar from the ingredients list, that was a mistake. I hope this clear things up for you! xTieghan
Why do you have to drizzle with plain olive oil first, when you have gone to all the trouble of making the garlic-infused olive oil/butter combo? Can’t you just drizzle the potatoes with that combo? It seems like that should be sufficient.
Hi Susan,
Because all that time in the oven will cause the garlic and butter to burn:) Please let me know if you give the recipe a try, I hope you love it! xx
I have seen people use vinegar as a topping with french fries/potatoes, I also think it has a health benefit–it helps your body not spike insulin as quickly when eating carbs.
Also, side note–I love coming here for the comments… 95% of the time, there is an issue with the recipe, and the author almost always says, “I made it as written with no issues!”. Cracks me up every time. That being said, the recipes I have made have turned out great.
Hi Sharon,
Thanks for sharing your feedback, the vinegar was a typo and has been removed from the recipe:) xTieghn
Very poorly written recipe!!! What do you do with the vinegar??? The recipe, as written is terrible!
Geraldine, if you noticed you are the only person who did not receive a personal reply because you were very disrespectful in Your comment. There is a wonderful and caring person behind this blog who happily accepts constructive criticism. Think about that next time you comment
Hi Geraldine,
The vinegar was removed from the recipe, that was a typo. Please let me know if you have any other questions, have the best day! xTieghan
I was so glad to see all the comments.I, too, could not see a use for the vinegar, and the olive, butter use is confusing. Also, I can’t imagine butter,oil and garlic roasting in a 425 oven for that long a time. Please clarify..the picture looks fabulous!
Hi Lesley,
Sorry for any confusion, there is not vinegar in the recipe, I removed that from the ingredient list. You can follow all of the other instructions as written, the butter will brown in the oven which is what you want:) Please let me know if you have any other questions! xTieghan
Along with the others who have commented, I am curious as to where the instructions are regarding the apple cider vinegar?
Hi Vicki,
So sorry for any confusion, there is no vinegar in this recipe, I removed it from the ingredients list. Please let me know if you have any other questions, I hope you love the recipe! xx
When do you add the apple cider vinegar?
Hi Tracey,
So sorry for any confusion, there is no vinegar in this recipe, I removed it from the ingredients list. Please let me know if you have any other questions, I hope you love the recipe! xx
I have the same questions, but one more. Why no answers?
Hi Caroline,
This recipe was posted just this morning, I typically try to respond to followers within 24 hours, I hope that makes sense:) Let me know if you have any other questions! xTieghan
Where does the vinegar come in. I didn’t see where to use it in the directions.
Hi Cherri,
So sorry for any confusion, there is no vinegar in this recipe, I removed it from the ingredients list. Please let me know if you have any other questions, I hope you love the recipe! xx
Directions are not clear, however, can be easily figured out.
Why not just make the browned butter on the cooktop, add the other ingredients and then coat the potatoes to bake.
I’m guessing the vinegar goes with the butter mixture.
Have made versions of these many times, easy and always delicious.
Hey Patricia,
So sorry for an confusion, I removed the vinegar from the recipe, that was a typo! You can make the browned butter however you like, this is just how I make it, hence it being my recipe:) Let me know if you give this dish a try, I hope you love it!! xTieghan
Hi,
Did not see where to add the cider vinegar . Did I miss something?
Other than that looks like a must try recipe
Thanks as always
Hey Dennie,
So sorry about that, I removed the vinegar from the ingredients list, that was a typo:) Let me know if you give the recipe a try! xT
I’m confused about the vinegar.
Hi Jean,
So sorry for any confusion, there is no vinegar in this recipe:) Please let me know if I can help in any other way, I hope you love the potatoes! xTieghan
What is the vinegar for?
Not sure if you add some of the olive oil and butter mixture first to the potatoes or just olive oil to potatoes first.
Also when to add the vinegar
Looks delicious
I’m confused on all this, too! When you drizzle the potatoes with olive oil, is that additional olive oil besides the olive oil that’s added to the butter mixture? And where does the vinegar come into play? I hope Tieghan sees these messages and can revise the instructions and help!
Hey Melanie,
That oil is separate than what is in the butter mixture. I removed the vinegar from the recipe:) Please let me know if you have any other questions! xx
Hi there,
The vinegar has been removed from the ingredients list, you do not need to worry about that. The olive oil is being used in step 2 with the butter. I hope this makes sense! Let me know if you have any other questions! xTieghan
Hi Wendy,
Thanks for pointing that out, there is no vinegar in the recipe, I removed it from the ingredients list! I hope you love the potatoes, let me know if you give them a try! xx
Good morning. Curious Cooking butter garlic in a 425 oven for 30-40 minutes? I can only imagine..both would be very very done…aka burnt ?And agree with Kathy directions are confusing . thanks.
Where does the apple cider Vinegar come into the recipe
Hi Maura,
So sorry for any confusion, the vinegar has been removed from the ingredients list. Please let me know if you give the recipe a try, I hope you love it! xx
Hey Leslie,
The butter will be browning at this point, browned butter is pretty delicious and develops a nutty flavor. Let me know if you give the recipe a try, I hope you love it! xT
The recipe says to combine butter, olive oil and garlic and bake 30-40 min.
Then it says to make the garlic butter combine the butter, garlic and herbs.
My question is how much butter to bake? How much butter for garlic butter?
Hey Kathy,
The butter you are using in step 2 (1 stick) is the same butter you are using in step 3 and 4. I hope this makes more sense! Please let me know if you have any other questions! xTieghan