Smashed Garlic Herb Potatoes (Printable Version)

Buttery baked smashed potatoes flavored with roasted garlic and fresh herbs, perfect as a savory side.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

01 - Preheat oven to 425°F. Slice the top off the head of garlic, drizzle with olive oil, wrap in 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 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.
08 - Serve hot immediately.

# Expert Advice:

01 -
  • The roasted garlic turns mellow and buttery instead of sharp, so even garlic skeptics ask for seconds.
  • You get crispy, golden edges with a creamy center all from one baking sheet, which feels like kitchen magic.
02 -
  • Don't skip cooling the potatoes slightly after boiling—hot potatoes will absorb too much of your garlic butter and become mushy instead of maintaining their structure through the second bake.
  • The parchment paper is not optional if you want crispy bottoms; it creates just enough steam underneath to keep them tender while the tops get golden.
03 -
  • Make the garlic butter mixture up to an hour ahead and keep it at room temperature—cold butter won't spread evenly on the potatoes.
  • If your potatoes look dry during baking, brush them with a bit more olive oil at the 15-minute mark instead of waiting until the end.
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