Crispy on the Outside, Buttery and Herby on the Inside
These Roasted Garlic Butter Smashed Potatoes are the ultimate side dish for any occasion. Golden and crispy on the edges, soft and fluffy in the center, and coated in rich roasted garlic herb butter — they’re simple yet completely irresistible.
Perfect for dinner parties, backyard BBQs, holiday spreads, or even as a snackable appetizer, these potatoes are the kind everyone asks you to make again.
Why You’ll Love This Recipe
- Extra crispy edges
- Deep roasted garlic flavor
- Infused brown butter richness
- Fresh herbs for brightness
- Perfect hot or at room temperature
The secret? Roast the potatoes with olive oil first so they crisp up beautifully — then finish them with spoonfuls of caramelized garlic butter and bake again for maximum crunch.
Ingredients (Serves 8)
- 2 pounds mixed baby potatoes
- Kosher salt and black pepper
- 1 stick (8 tablespoons) salted butter
- 2 tablespoons extra virgin olive oil
- 8–12 garlic cloves, 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. Boil the Potatoes
Preheat oven to 425°F (220°C).
Place potatoes in a large pot and cover with water by about 1 inch. Add a generous handful of salt. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, until fork-tender.
Drain and transfer to a rimmed baking sheet. Let cool slightly.
2. Roast the Garlic Butter
In a small baking dish, combine the butter, olive oil, and peeled garlic cloves. Bake for 20–30 minutes, until the garlic is golden and the butter begins to brown. Watch closely so the garlic doesn’t burn.
Remove from oven and mash the garlic directly into the butter using a fork. Stir in oregano, parsley, basil, cayenne, salt, and pepper.
3. Smash the Potatoes
Using the bottom of a glass or flat cup, gently press each potato to flatten it. Drizzle with olive oil.
Bake for 20 minutes, until the edges begin to crisp.
4. Add the Garlic Butter
Remove from oven and spoon the roasted garlic herb butter over each smashed potato.
Return to the oven and bake another 10–15 minutes, until deeply golden and crispy.
5. Serve
Sprinkle with extra fresh herbs and flaky sea salt. Serve warm or at room temperature.
Instant Pot Option (For Faster Prep)
- Add potatoes, 2–3 cups water, and salt to the Instant Pot.
- Cook on High Pressure for 6 minutes.
- Use natural or quick release.
- Drain and continue with the roasting steps above.
Final Notes
These potatoes are incredibly crispy — some edges almost turn chip-like. The brown butter garlic and fresh herbs make them deeply flavorful without being complicated.
Whether served alongside steak, chicken, seafood, or enjoyed on their own, these smashed potatoes are guaranteed crowd-pleasers.