Smashed Garlic Herb Potatoes (Printable Version)

Buttery smashed potatoes with roasted garlic and fresh herbs baked to golden perfection.

# What You 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

→ Seasonings

09 - 1 teaspoon kosher salt, plus more to taste
10 - ½ teaspoon freshly ground black pepper

# Step-by-Step:

01 - Heat oven to 425°F.
02 - Cut off top of garlic head, drizzle with olive oil, wrap in aluminum foil, and roast for 30 minutes until soft and golden.
03 - 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 cool slightly.
04 - Arrange potatoes on a parchment-lined baking sheet. Using a potato masher or sturdy glass, gently smash each potato to approximately ½ inch thickness.
05 - Squeeze roasted garlic cloves into a small bowl. Add melted butter, 2 tablespoons olive oil, heavy cream, salt, and pepper. Mash together until smooth.
06 - Brush or spoon garlic butter mixture over each smashed potato.
07 - Bake for 20–25 minutes until potatoes are crispy and golden brown.
08 - Remove from oven and sprinkle with chopped parsley, chives, and thyme. Drizzle with additional olive oil if desired.
09 - Serve hot immediately.

# Expert Advice:

01 -
  • The roasted garlic becomes so creamy and mellow that even garlic skeptics go back for seconds.
  • These potatoes taste fancy enough for company but require almost no actual skill to pull off.
  • That crispy-edged, butter-soaked texture is the kind of comfort food that makes people close their eyes when they eat.
02 -
  • Don't skip roasting the garlic separately—raw garlic mixed straight in becomes sharp and bitter, but roasted garlic becomes your secret weapon.
  • The butter mixture should be spread on while the potatoes are still slightly warm so it soaks in and creates that creamy layer underneath the crispy top.
03 -
  • Make the roasted garlic ahead of time—it keeps for days in the fridge and takes the pressure off on cooking day.
  • If you accidentally overbake them and they're darker than you'd like, a drizzle of good olive oil and fresh herbs at the end rescue the whole situation.
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