Garlic Herb Smashed Potatoes! Boiled potatoes smashed in their skins, then drizzled with butter, herbs and garlic and broiled until crispy brown. Parmesan cheese adds a tangy final touch.
Garlic Herb Smashed Potatoes – talk about mouth-watering! This is my new favorite way to make potatoes – smashed! The fragrant herb garlic butter on top really got tongues wagging around here. When I pulled out the potato masher, the guys were skeptical, but totally came around when I whipped up the garlic butter sauce. By the time the potatoes were crisping in the oven, smelling heavenly of garlic, they couldn’t wait to dig in.
This is Ohio, where ovens get revved up by the end of September, so this dish is right on time.
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INGREDIENTS TO MAKE GARLIC HERB SMASHED POTATOES
- Potatoes – using small-ish potatoes make them quicker to boil and easier to smash. Try to buy ones that are pretty uniform size.
- Butter
- Garlic – I love to use already minced garlic that’s packed in water. Saves so much time on peeling and mincing each clove.
- Parmesan Cheese – either grated or shredded work fine.
- Parsley
- Rosemary
- Thyme
HOW TO MAKE SMASHED POTATOES
You will love how easy these tasty potatoes are to make. They really have 3 basic steps – boil, smash and sauce, and broil. If you have leftover boiled potatoes from another meal, this is a delicious way to serve them again!
Boil the potatoes in a pot of salted water until just fork tender. This softens them up for smashing.
Use a potato masher (use the bottom of a heavy glass if you don’t have one) to flatten the potatoes. A masher will split the skins so the sauce can flavor the insides and makes lots of edges to get crispy in the oven.
Space out the smashed potatoes a rimmed sheet pan. Then mix the butter sauce topping.
Spoon the sauce over each potato and place under the broiler to get browned and crispy.
SAUCE FOR GARLIC HERB SMASHED POTATOES
Most potatoes are pretty bland, so it’s the sauce that adds all the flavor to these potatoes. One of the best things about this recipe is that it’s totally adaptable, so you can add or subtract as many herbs and ingredients as you like for the sauce. If you’re avoiding dairy, you could substitute margarine for butter as the base. Like your food spicy? Then add a pinch of cayenne or red pepper flakes to the sauce.
Love Crispy Potatoes? Give these other popular recipes a try:
Garlic Herb Smashed Potatoes
Ingredients
- 3 pounds potatoes small size
- 1 tbsp salt
- 6 tbsp unsalted butter melted
- 4 cloves minced garlic
- 1 tbsp parsley fresh snipped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/4 cup grated parmesan cheese
- salt and pepper
Instructions
- Place potatoes in large pot of salted water. Bring to boil over high heat, reduced to medium-high and cook covered 30 to 35 minutes or until just fork tender. Remove from heat and drain.
- Lightly grease rimmed baking sheet. Pat potatoes dry and arrange on baking sheet. Using potato smasher or bottom of small bowl, gently smash potatoes, leaving in one piece.
- Turn on oven broiler to high. Place oven rack on upper middle setting. (not all the way to the top)
- In small bowl, whisk together butter, garlic, parsley, rosemary and thyme. Spoon mixture evenly over each potato. Lightly sprinkle with salt and pepper.
- Set baking sheet in oven and broil potatoes until crispy and golden, about 12 to 15 minutes. Remove pan from the broiler, sprinkle with grated parmesan and return to broiler until cheese is starting to crisp, about 2 to 3 minutes.
- Serve hot.
Chef Tips
Nutrition Facts
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