Smashed Garlic Herb Potatoes (Printer View)

Creamy buttery smashed potatoes baked with roasted garlic, fresh herbs, and a crispy golden finish.

# What you'll need:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes

→ Garlic & Aromatics

02 - 1 head garlic
03 - 3 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh chives, chopped
05 - 1 teaspoon fresh thyme leaves

→ Dairy & Fats

06 - 3 tablespoons unsalted butter, melted
07 - 2 tablespoons olive oil, plus extra for drizzling
08 - 2 tablespoons heavy cream, optional

→ Seasonings

09 - 1 teaspoon kosher salt, plus more to taste
10 - 0.5 teaspoon freshly ground black pepper

# Method:

01 - Preheat oven to 425°F. Slice the top off the head of garlic, drizzle with olive oil, wrap in aluminum foil, and roast for 30 minutes until soft and golden.
02 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook 15-20 minutes until fork-tender. Drain and let cool slightly.
03 - Arrange potatoes on a parchment-lined baking sheet. Using a potato masher or sturdy glass, gently smash each potato to approximately 0.5 inch thick.
04 - Squeeze roasted garlic cloves into a small bowl. Add melted butter, 2 tablespoons olive oil, heavy cream if using, salt, and pepper. Mash together until smooth.
05 - Brush or spoon the garlic butter mixture over each smashed potato.
06 - Bake for 20-25 minutes, or until potatoes are crispy and golden brown.
07 - Remove from oven and sprinkle with chopped parsley, chives, and thyme. Drizzle with additional olive oil if desired. Serve hot.

# Expert Advice:

01 -
  • They're crispy on the edges but creamy in the center, giving you two textures in every bite.
  • Roasted garlic tastes nothing like raw garlic—it becomes sweet, buttery, and almost nutty, so even garlic-hesitant people ask for seconds.
  • You can have them on the table in an hour, which makes them perfect for weeknight dinners or last-minute entertaining.
02 -
  • Don't skip the roasting step for garlic; the difference between raw and roasted is the difference between a condiment and a revelation.
  • Pat your drained potatoes dry with a clean kitchen towel before smashing—excess water is the enemy of crispy edges.
  • The potatoes will continue to crisp up slightly as they cool, so don't worry if they seem a bit soft when they first come out of the oven.
03 -
  • Roast your garlic head at the same time as whatever protein you're making for dinner—it's one less thing heating up your oven and uses the time efficiently.
  • If you're doubling this recipe, use two baking sheets and rotate them halfway through baking so everything browns evenly.
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