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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.
These were so darn delicious! Super buttery and garlicky. I initially roasted the garlic on a baking sheet and burned them to a crisp so I started over. Second time around I roasted them in a small cast iron skillet and it worked so much better! 10/10 will definitely make these again. I served them with grilled asparagus and lamb chops.
Hey Neeka,
I really appreciate you giving this recipe a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
My husband made these last night, and we thought they were good. We were a bit confused about the garlic — recipe and your intro said they were peeled, but the video and answer to a question said unpeeled — but we followed the recipe, and that was the right decision. I didn’t think they tasted particularly garlicky but were still delicious and one we’ll be making again.
Hey Helen,
Thanks so much for making this recipe, I am so glad it was enjoyed!! You can leave the garlic unpeeled for this recipe! xTieghan
I made these last night and they were great but I’m a little confused as I’m making them for a second time and they seemed quite buttery the first time. The first time you add the olive oil is that separate from the butter/olive oil mixture. Like am I drizzling from my bottle? Or from the olive oil/butter mixture?
Hi Jodi,
Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! The drizzle of olive oil in step 4 is from the bottle. xxT
Made this for Father’s Day. So easy and absolutely delicious. Would definitely make it again and again!
Hey Kari,
Happy Friday!! I am thrilled that this recipe was a hit, thanks a bunch for trying it out! ☀️xxT
I am slightly confused after reading this and then watching your Instagram reel. It looks like you tossed the potatoes in the garlic and butter before putting them in the oven the first time and then added the herbs and drizzled more on there before baking again, is that correct.
Hey Kelsey,
Yes, that is correct:) You can do it either way if you want them extra buttery or just follow the recipe as written. Please let me know if you have any other questions! xTieghan
I pretty much followed the exact directions. No problem with my (peeled) garlic burning, I did watch it closely. My butter was a perfect, golden brown. The end result was YUMMY potatoes, buttery, garlic flavored with lots of crispy bits. Only downside was that this is a time consuming dish to make.
Hi Dianna,
Happy Sunday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!? xTieghan
So, I am going to make these but am confused……picture shows garlic unpeeled in butter, but instructions in recipe say peeled….which is it?
Hi Sher,
You can keep the garlic in the peel:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Hi Tieghan (love your name by the way). Another winner! So good! My family loved them. I will definitely make these again!
Hi Kat,
Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! Thanks for your kind message:) xTieghan
Hi Tieghan,
I made these potatoes on Sunday for family dinner – everyone loved them, lots of comments!!! They are so easy and when preparing a full dinner menu the two/four step process is helpful. Keeps things rolling and when serving time comes they are perfection. Thanks for sharing.
Your inspiration keeps our meals exciting and flavourfull!
Hi Roxanne,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
I am a little confused on step 4. Do the potatoes go in the oven in the same pan as the butter and garlic or on a sheet pan?
Hey Faye,
The potatoes are going to be on the sheet pan from step 1:) I hope this helps! Let me know if you give the recipe a try! xTieghan
Another case of burned garlic, and I did keep a close eye on it. It was only in for a fraction of the time called for. I had to toss it and start over again. Given the high number of reviews with this same feedback, I would hope you’d adjust the instructions. I can only fathom that the instructions are for UNPEELED garlic.
Hi there,
Thanks for giving the recipe a try, so sorry to hear about your garlic. I did adjust the recipe to reduce the baking time:) xTieghan
For the hassle of this dish I thought the results were just okay. I watched the instagram video she made of preparing these afterwards and it would make a lot more sense to watch that in conjunction with this recipe. The reason her garlic doesn’t burn at this high heat is because she keeps them in the skins. I did mine peeled at 325 and that was okay. I lowered it to 300 for the last half too. And I misunderstood how she wanted the butter to be added to the potatoes, so mine turned into a paste of oregano et al while her’s stayed nice and liquidy and spoonable. Go watch her instagram video of this (June 2nd 2022) and then make this
Hi Molly,
Thanks so much for making this recipe and sharing your feedback, so sorry to hear it was not enjoyed!! Please let me know if there is any way that I can help for next time! xTieghan
Completely agree with this! Didn’t realize the garlic should have remained unpeeled – makes sense now considering that’s usually how I roast garlic (whole bulb, top cut off). But I was also confused about when/how to add the butter/oil mixture so I did end up watching the IG video halfway through!
Hi Jessica,
Thanks for giving the recipe a try, sorry for any confusion! xTieghan
Followed the recipe to a tee. My butter burned (even after 15 minutes) and my potatoes fell apart. 10/10 would not recommend.
Hi Kacie,
Thanks so much for trying the recipe and sharing your review. Sorry to hear it was not enjoyed, please let me know if there is any way that I can help! xTieghan
Would have been great, but my butter also burned. I even had my oven an 400 and checked at 15 minutes and try garlic was already burnt. I will try covering it and roasting at 350 next time as others suggested. This is why I should read the reviews first! I wonder if it’s because HBH is at high altitude and I’m at sea level?
Hey Kristina,
Thanks for giving the recipe a try, so sorry to hear about your garlic butter. I adjusted the recipe to bake for less time so hopefully that will help! xTieghan
We loved the potatoes. I paid close attention to the butter and garlic so they wouldn’t burn. I forgot the salt but added when we ate them.
Hi Darlene,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx
I haven’t made this yet but I have a question regarding the IP directions. Do you really, literally mean a “handful “of salt? It seems like a lot to me but I’ll gladly defer to someone who uses an IP more than I do. Thanks!
Hi Debbie,
Yes, a handful of salt, just like in the stove top recipe, it’s important to salt your water when cooking pasta and potatoes:)
I have made several of your recipes, and I have loved them all. However, this one really deserved a review. WOW. Just WOW! Delicious flavor. I’m officially addicted to these potatoes. 🙂
Hi Sarah,
Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan
This was really good! My family couldn’t stop eating it. I baked with the garlic peels on and watched the butter, it turned out just right. I had 3 lbs of baby potatoes and used 1.5 sticks of butter. I might cut that back a bit as it was a little too buttery for our taste. Otherwise great recipe, took a bit of time but was worth it, The crispy edges and the soft middles -perfect combo!
Hi Katrina,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)