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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.
Love these!!! So good.
Hi Janet,
Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan
These look amazing, at 6am I’m figuring out how long I need to wait to have them!
Hey Kathy,
LOL, let me know if you give the recipe a try, I hope you love it! xTieghan
These potatoes were so decadent and delicious, a perfect side to a nice cod fillet! I had no issues with the garlic butter, but since all ovens are a bit different, it helps to keep an eye on the food and make a common-sense judgment call if it looks like it’s cooking too fast or too slow. Recipes are guidelines, but never an exact science.
I’ve tried the apple cider version of these too, which are also amazing.
Hey Aline,
Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) xx
Yummy! These turned out great! Buttery, garlicy, and crispy! My only modification was to roast the butter and garlic in a covered dish at 350 for 20ish min. Then followed the directions as written. Fantastic!
Hey there,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
I am sure I should keep my mouth shut but it has really bothered me all of the angry comments on the recipe 1st about the vinegar and then the garlic. If it does not work for you, move on. I tried it even after reading all of this and worked great for me. I have made smashed potatoes many times and the prep of the garlic with butter with herbs was great. the extra baking really helped crisp them up.
Hey Leslie,
Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! Thanks for your kind message:) xxT
Delicious and a bit hit at dinner on this holiday weekend! Only modification I made was to cover the garlic and butter with foil while in oven. That garlic herb butter is really good! I was wishing for a piece of crusty bread to sop up the leftover! Thanks!
Hey Allison,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT
Lovely. Very scrumptious
Hi Jan,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT
I finished this recipe on our Traeger after boiling and smashing the potatoes. I did the butter on the Traeger as well. So delicious!! Thank you. Definitely will make again.
Hi Hannah,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
This is a delicious way to enjoy potatoes, and the recipe got rave reviews from my family. But. … only after I re-did the garlic butter at a lower temperature and for less time.
Hi Robert,
Thanks for giving the recipe a try and sharing your feedback. Sorry to hear about your garlic butter, glad it worked out in the end! xTieghan
Another burned garlic person checking in. ?
Hi Lou!
I included you in my reply to V, who also posted right after my comment. We’ll see if Tieghan officially changes the recipe so that others don’t ruin more butter and garlic. I’m going to try this recipe again, with my adjustments!
Hi Lou,
Thanks for trying the recipe! Sorry to hear about your garlic, I didn’t have this issue with cooking it at 425F, I guess next time I would lower your heat! xTieghan
Follow the recipe instructions if you want to burn your garlic butter beyond repair lol. Speaking from experience!
Hi V and Lou,
Right??? I believe Tieghan should officially change the recipe! Such a waste of a stick of butter and 8-12 cloves of good garlic!!!
Hi Marsha,
I’m so sorry to hear you had issues with your butter burning, but I baked mine at 425F and didn’t have any issues, I also tested the recipe several times:) xTieghan
Butter worked for me ?❤️ I used parsley, rosemary and thyme. Spectacular ?
Hey Margot,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT
Hi there,
So sorry to hear you had some issues with the recipe, please let me know if there is any way that I can help! xTieghan
I’m a lover of Tieghan’s recipes and have made many. But…the oven roasted garlic butter instructions completely missed the mark. Temperature was way too high. Time was way too long. At 425 I even cut 20 minutes off the roasting time and the butter was so over-browned with the solids burned and the garlic was so brittle, there was nothing left to squeeze out when cooled, even though my cloves were nice and big. I had to throw it all out and start over.
If you make this recipe, I would recommend reducing the oven temperature by 100 degrees to 325. At that temperature, still aim for 30-40 minutes but do a “golden” check it after 30 minutes.
Hi Marsha,
Thanks so much for giving the recipe a try and sharing your feedback, so sorry to hear the recipe did not workout for you! 425F was what worked for me, but it is definitely a good idea to keep an eye on everything while in the oven. Let me know if you give the recipe another try! xx
This looks delicious-I cannot wait to try!!!!!
Thanks Jennifer, I hope you love the recipe!!
Hi, this recipe looks really inviting and I want to try it. Usually when I do my potatoes for entertaining I par-boil until fork soft (a couple of days prior at least) and then freeze them and roast them from frozen. I fond this less work at the time of entertaining and speeds up cooking time. Do you think with this recipe I could parboil and smash them then freeze them and roast them from frozen with the butter all over them? Or might it not work? I look forward to hearing from you
Hey Bethy,
Sure, I don’t see why that wouldn’t work for you, I would probably just increase your baking time a bit. I hope the recipe turns out amazing, let me know if you give it a try! xTieghan
Can Yukon hold potatoes be substituted?
Hi there,
Sure, that will work well for you! Please let me know if you have any other questions, I hope you love the recipe! xx
How do you think these would re-heat, if I brought these to a backyard BBQ and wanted to pop it back in the oven before serving? Would you have it fully assembled (obviously without the herbs)?
Hey Sara,
I would make up through the first part of step 4, smash the potatoes, and then finish the baking of them at your destination. I hope this helps! xTieghan