Description
Crispy on the outside, fluffy on the inside, these Herbs & Garlic Smashed Potatoes are roasted to golden perfection with garlicky butter and fresh herbs. A comforting side that’s simple yet irresistible.
Ingredients
Scale
- 1.5 pounds Baby Yukon Gold Potatoes
- 5 Garlic Cloves, minced
- 4 tablespoons Unsalted Butter, melted
- 2 tablespoons Olive Oil
- 1 tablespoon Fresh Rosemary, finely chopped
- 2 tablespoons Fresh Parsley, chopped
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
- Melt the butter in a small saucepan over low heat, add the minced garlic, and cook until fragrant. Stir in olive oil, rosemary, salt, and pepper.
- Bring a large pot of salted water to a boil. Add the potatoes and cook until just fork-tender, about 15 minutes. Drain and let cool slightly.
- Place the potatoes on the prepared baking sheet. Gently smash each one with a masher or glass until flattened but still intact.
- Brush the garlic butter mixture over each potato. Roast for 25–30 minutes until golden and crispy on the edges.
- Sprinkle with chopped parsley and flaky sea salt if desired.
- Serve hot with your favorite dip or alongside your main dish.
Notes
- Use small potatoes for best texture and crispiness.
- Let potatoes dry slightly before smashing for more crunch.
- Top with lemon zest or cheese for extra flavor.
- Store leftovers in the fridge for up to 3 days and reheat in oven or air fryer.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 1g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: smashed potatoes, garlic herb potatoes, roasted baby potatoes, crispy side dish, vegetarian sides