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To make Smashed Garlic Butter Potatoes, you need: - 1.5 pounds baby potatoes - 4 tablespoons unsalted butter, melted - 5 cloves garlic, minced - 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried) - Salt and black pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped, for garnish These ingredients make the dish tasty and simple. The baby potatoes give a nice texture. The garlic and butter add rich flavor. You can also add these ingredients for more flavor: - A squeeze of fresh lemon juice - Crushed red pepper flakes for heat - Grated Parmesan cheese for richness These extras can take your potatoes to the next level. They enhance the taste and make it special. Here’s what you will need to cook this recipe: - Large pot for boiling potatoes - Potato masher or the bottom of a glass - Baking sheet lined with parchment paper - Mixing bowl for the garlic butter Having the right tools makes cooking easier. Using parchment paper helps with cleanup too. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This high heat gives the potatoes a nice crunch. While the oven heats, fill a large pot with water and add salt. Bring the water to a boil. Once boiling, add 1.5 pounds of baby potatoes. Cook them for about 15 to 20 minutes until they are fork-tender. When done, drain the potatoes and let them cool slightly. This helps you handle them without burning your fingers. In a small bowl, combine 4 tablespoons of melted unsalted butter with 5 minced garlic cloves. Add 1 teaspoon of fresh rosemary and season with salt and black pepper. Mix it well until all the ingredients blend together. This garlic butter will soak into the potatoes and add amazing flavor. Next, line a baking sheet with parchment paper. Place the cooked potatoes on the sheet. Using a potato masher or the bottom of a glass, gently smash each potato until it flattens but stays intact. Drizzle the garlic butter mixture evenly over the smashed potatoes, making sure each one gets coated. Then, drizzle 1 tablespoon of olive oil over them. You can add more salt and pepper if you like. Roast the potatoes in the oven for 20 to 25 minutes. They should be crispy and golden brown when ready. Finally, take them out and sprinkle fresh parsley on top for a pop of color. Enjoy! Choosing the right potatoes is key to this dish. I like using baby potatoes. They are small and tender. Look for smooth skins without blemishes. Fresh potatoes give the best flavor. You can also use Yukon Gold or red potatoes. They hold up well when smashed. Crispiness is what makes these potatoes shine. Smash them gently but firmly. This helps create more edges. More edges mean more crispy bits. Drizzle the garlic butter evenly for flavor all around. A bit of olive oil helps with browning, too. Roast them in a hot oven at 425°F. This high heat gives that golden, crunchy finish. Timing is everything when cooking these potatoes. Boil them for about 15 to 20 minutes. You want them fork-tender but not mushy. After boiling, let them cool for a few minutes. This makes smashing easier. Then, roast them for 20 to 25 minutes. Keep an eye on them to avoid burning. Perfect timing makes all the difference for great flavor. Pro Tips Choose the Right Potatoes: For the best texture, use waxy baby potatoes, as they hold their shape better when smashed. Perfecting Garlic Flavor: Let the minced garlic sit for 10 minutes before using it to enhance its flavor and health benefits. Get Crispy Edges: Ensure the smashed potatoes have enough space on the baking sheet to crisp up nicely without steaming. Garnish for Freshness: Always add fresh parsley just before serving to maintain its vibrant color and flavor. {{image_2}} You can change the herbs to fit your taste. Try thyme or basil for a fresh touch. Adding dill gives a nice, bright flavor. You can also mix herbs for a bold taste. Just chop them finely and mix into the garlic butter. This adds layers of flavor to your smashed potatoes. Want to make these potatoes even richer? Add cheese or bacon! Sprinkle shredded cheese like cheddar or Parmesan on top before roasting. For a smoky flavor, add crispy bacon bits. Both options bring a new level of yumminess. Just make sure to adjust the salt since cheese can be salty. If you want a vegan twist, swap the butter for vegan butter or olive oil. The flavor stays rich and creamy. You can also add nutritional yeast for a cheesy taste. This keeps it plant-based but still full of flavor. Your guests won’t even miss the dairy! To store leftovers, let the smashed garlic butter potatoes cool. Once cool, place them in an airtight container. Keep them in the fridge for up to three days. Make sure to label the container with the date. This way, you won't forget how long they've been there. When you're ready to eat your leftovers, preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet. Heat them for about 15 minutes. This method keeps them crispy. You can also microwave them. Just heat for about one to two minutes. Check to make sure they are hot all the way through. If you want to freeze these potatoes, let them cool completely first. Place them in a freezer-safe container or bag. They can last up to three months in the freezer. When you're ready to enjoy them, thaw in the fridge overnight. Then, reheat them in the oven for the best texture. Yes, you can make these potatoes ahead. Cook them and smash them. Then, store them in the fridge. When ready, bake them until hot and crispy. Baby potatoes are the best choice. They are small and tender. You can also use Yukon Gold or red potatoes. These types hold their shape well when smashed. Yes, you can use other oils. Avocado oil or melted coconut oil work great. They add their own unique flavor to the dish. The potatoes should be fork-tender. You can easily pierce them with a fork. If they feel soft but not mushy, they are ready to smash. Absolutely! Use vegan butter or olive oil instead of butter. This keeps the rich flavor without dairy. You can still enjoy delicious smashed potatoes. We explored how to make smashed garlic butter potatoes step by step. You learned about the best ingredients, from essential to optional, and the equipment needed. I shared useful tips for crispy potatoes and highlighted fun variations. You’ll know how to store leftovers and reheat them. These potatoes are versatile and delicious. Try different herbs or add cheese for more flavor. Enjoy making this tasty dish at home. Your kitchen will smell amazing, and everyone will love these smashed potatoes.

Smashed Garlic Butter Potatoes

Deliciously smashed baby potatoes topped with garlic butter and herbs.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1.5 pounds baby potatoes
  • 4 tablespoons unsalted butter, melted
  • 5 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
  • to taste Salt and black pepper
  • 1 tablespoon olive oil
  • for garnish Fresh parsley, chopped

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large pot, bring salted water to a boil and add the baby potatoes. Cook until fork-tender, about 15-20 minutes.
  • Drain the potatoes and let them cool slightly.
  • Place the cooked potatoes on a baking sheet lined with parchment paper. Using a potato masher or the bottom of a glass, gently smash each potato until flattened but still intact.
  • In a small bowl, mix together the melted butter, minced garlic, chopped rosemary, salt, and black pepper.
  • Drizzle the garlic butter mixture evenly over the smashed potatoes, ensuring each one is well coated.
  • Drizzle olive oil over the potatoes and season with additional salt and pepper if desired.
  • Roast in the preheated oven for 20-25 minutes, or until the edges are crispy and golden brown.
  • Remove from the oven and sprinkle with fresh parsley before serving.

Notes

Serve warm and garnish with fresh parsley.
Keyword butter, garlic, potatoes, side dish, smashed