Save There's something about roasted garlic that stops me mid-conversation every time—that sweet, mellow warmth that fills the kitchen and makes everyone lean in closer to the oven. One Sunday, I was tasked with bringing sides to a potluck and realized at the last minute that my usual creamy potato casserole felt tired and predictable. Instead, I smashed some boiled potatoes flat on a sheet pan, slathered them with roasted garlic butter, and watched them turn impossibly crispy in the oven while staying pillowy inside. They disappeared before the main course was even served, and someone asked for the recipe before dessert arrived.
My partner brought a friend over one evening who mentioned she was tired of heavy holiday sides, and I decided to make these potatoes as a quiet challenge to myself. Watching her face light up when she tasted the golden crust and realized the filling was just butter and garlic—no cream soup or processed anything—felt like winning a small kitchen victory. She texted me the next week asking if I could teach her how to make them.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): These waxy potatoes hold their shape beautifully when boiled and smashed, unlike starchy russets which can turn gluey—I learned this the hard way years ago.
- Fresh garlic head (1 whole): Roasting transforms raw garlic into something entirely different, with a honeyed sweetness that spreads across the potatoes.
- Fresh parsley, chives, and thyme: These herbs brighten everything at the end; dried herbs work in a pinch, but fresh ones give you that moment of green color and garden-like freshness.
- Unsalted butter and olive oil: Butter carries the roasted garlic flavor while olive oil adds depth and helps create that crispy exterior.
- Heavy cream (optional): A small splash makes the garlic mixture smoother and more luxurious, though the potatoes stay crispy on top regardless.
- Kosher salt and black pepper: Kosher salt dissolves more evenly than table salt, and freshly ground pepper matters here since it's one of the few seasonings.
Instructions
- Roast the garlic low and slow:
- Slice the top off your garlic head to expose the cloves, drizzle with olive oil, wrap it in foil, and let it roast at 425°F for about 30 minutes. You'll know it's ready when the cloves feel soft if you gently press the foil—the aroma will fill your kitchen with an almost caramel-like warmth.
- Boil and drain the potatoes:
- Start potatoes in cold salted water and bring to a boil, cooking until a fork slides through easily, usually 15 to 20 minutes depending on size. Drain them well and let them cool just enough to handle; slightly warm potatoes actually accept the garlic butter better than cold ones.
- Smash with intention:
- Arrange potatoes on a parchment-lined baking sheet and use a potato masher or the bottom of a sturdy glass to press each one down to about half an inch thick. Don't pulverize them—you want some texture and the edges to stay intact so they can crisp up properly.
- Make the garlic butter:
- Squeeze the soft roasted garlic cloves into a bowl (they slip right out of their skins), then add melted butter, olive oil, cream if using, salt, and pepper. Mash it all together until it's smooth and cohesive, tasting as you go to adjust seasoning.
- Coat and bake:
- Brush or spoon the garlic butter mixture generously over each smashed potato, making sure to get into the nooks and edges. Bake for 20 to 25 minutes until the tops turn golden brown and crispy while the centers stay soft.
- Finish with fresh herbs:
- Pull the potatoes from the oven and immediately sprinkle with chopped parsley, chives, and thyme—the heat will wake up their flavors. A final drizzle of olive oil adds a finishing flourish that catches the light.
Save There was a moment during one dinner when everyone went quiet at the table—not an uncomfortable quiet, but the kind where people are concentrating on food because it's actually worth their attention. These potatoes created that moment, and it reminded me why I love cooking: it's rarely about impressing people, and everything to do with feeding them something that tastes like care.
Why Crispy Edges Matter More Than You Think
The crispy exterior is what separates these from regular mashed potatoes—it's where the butter and olive oil caramelize against the starch, creating a savory crust. That textural contrast is the whole point; it's the crunch that keeps you reaching for another forkful. I've made these dozens of times now, and the moment that golden-brown crust comes out of the oven is still satisfying every single time.
Making Them Ahead Without Losing the Magic
You can boil and smash the potatoes several hours in advance, cover them loosely with foil, and keep them at room temperature until you're ready to bake. The garlic butter also holds well in the fridge for up to two days, so you can assemble and bake them fresh whenever you need them. This flexibility makes them an honest choice for entertaining, since the actual baking time is just 20 to 25 minutes.
Variations That Still Feel Like the Same Dish
Once you understand the basic technique, you can nudge it in different directions without losing what makes it special. A sprinkle of Parmesan before baking adds a salty, umami layer that plays beautifully with the garlic, and a dollop of sour cream on top at the table brings brightness and tang. Some nights I add crispy bacon crumbles, and other times I finish with a scatter of toasted breadcrumbs for extra texture, but the roasted garlic butter is always the foundation.
- Fresh rosemary and garlic together is a classic pairing if you want to shift the herb profile.
- A sprinkle of smoked paprika adds subtle depth without overwhelming the garlic flavor.
- These work equally well as a side to roasted chicken, grilled steak, or baked fish.
Save These potatoes have become my comfort-food solution, the side dish I reach for when I want something that feels both effortless and intentional. They remind me that the best meals are often the simplest ones, built on quality ingredients treated with a little patience and care.
Recipe Guide
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes hold their shape well and offer a creamy texture when smashed and baked.
- → How is the roasted garlic prepared?
Roast whole garlic heads wrapped in foil with olive oil at 425°F for about 30 minutes until soft and golden.
- → Can I use dried herbs instead of fresh?
Yes, dried herbs can be substituted but use smaller amounts to maintain balanced flavor.
- → What gives the potatoes their crispy texture?
Drizzling olive oil and baking at high heat creates a golden crispy exterior while keeping the inside tender.
- → Is heavy cream necessary for this dish?
Heavy cream is optional; it adds extra richness but the butter and olive oil blend is sufficient for creaminess.