Smashed Garlic Herb Potatoes (Printer Friendly)

Buttery smashed potatoes baked with roasted garlic and fresh herbs for a crispy, flavorful side.

# 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 - 1/2 teaspoon freshly ground black pepper

# Directions:

01 - Preheat oven to 425°F. Slice the top off the garlic head, drizzle with olive oil, wrap in aluminum 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 to 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 1/2 inch thick.
04 - Squeeze roasted garlic cloves into a bowl. Add melted butter, 2 tablespoons olive oil, heavy cream, salt, and pepper. Mash together until smooth.
05 - Brush or spoon the garlic butter mixture evenly over each smashed potato.
06 - Bake for 20 to 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. Serve hot.

# Pro Advice:

01 -
  • The roasted garlic loses all its bite and becomes sweet, nutty, and almost caramel-like—nothing harsh about it.
  • They crisp up beautifully on the outside while staying creamy inside, and you can make them entirely ahead if life gets messy.
  • One recipe feeds four people without any fussing or last-minute hovering over the stove.
02 -
  • Don't skip cooling the potatoes slightly after draining—hot potatoes are too delicate to smash without falling apart, but cold ones won't compress properly either.
  • The garlic absolutely must roast until it's soft and golden, not just warm; if you rush it, you'll taste sulphur instead of sweetness, and the whole dish shifts.
03 -
  • The size of your potatoes matters more than the exact weight—aim for roughly golf-ball sized so they cook evenly and can be smashed to the perfect thickness without breaking.
  • Use parchment paper on your baking sheet, not just a bare sheet; it prevents sticking and makes cleanup almost laugh-worthy easy, plus the potatoes crisp better with that tiny bit of air circulation.
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