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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 myskillet 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 Cheesy Potato Stacks
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!
@halfbakedharvest Garlic butter smashed potatoes 🥔 #smashedpotatoes #garlic #butter #crunchy #potatoes #sidedish #easyrecipe #summer #newrecipe #tiktokrecipe #quickrecipe
♬ Time of the Season – The Zombies
Author: Tieghan Gerard
Prep Time 25 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 25 minutes minutes
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.
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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
US Customary – Metric
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.
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