× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Garlic Butter & Herb Smashed Potatoes

Share this

Print Recipe
Potato Type: Petite
Prep Method: Baked

Dish

AppetizerSide DishSnack

Prep Time

10 Mins

Cook Time

60 Mins

Serving

Serves 4

Ingredients

  • 1 lb. / 460 g Petite Potatoes
  • 1 tsp / 4 g Garlic Powder
  • 1 1/2 tbsp / 22.5 ml Garlic Paste or finely chopped garlic
  • ¼ cup / 50 g Grated Parmesan
  • 4 tbsp / 56 g Unsalted Butter
  • 1 tbsp / 15 ml Olive Oil
  • 1 tsp / 4 g Finely Chopped Parsley
  • 2 tsp / 8 g Salt
  • ½ tsp / 2 g Black Pepper

Preparation

  1. Thoroughly rinse and scrub petite potatoes.
  2. Preheat the oven to 425 °F and grease a large baking sheet or pan. Set aside.
  3. Place potatoes in a large pot. Cover with 1” water, add 1 tsp of salt, cover, and bring to a boil. Reduce heat to medium and cook for 23-25 minutes or until potatoes are tender.
  4. Drain potatoes and pat dry. Place potatoes into a large bowl, drizzle with 1 tbsp olive oil then season with ½ tsp salt, ½ tsp pepper, and 1 tsp garlic powder. Stir and ensure potatoes are well coated.
  5. Place potatoes on the pre-greased baking sheet spaced evenly apart. Using a potato masher, smash potatoes until they begin to burst open.
  6. In a small bowl melt, 4 tbs of unsalted butter then mix in 1 ½ tbsp of garlic paste and ½ tsp salt.
  7. Drizzle about ¾ths of the mixture into the openings and cracks of the potatoes. Set the remaining amount of the mixture aside.
  8. Place potatoes in the oven and roast for 35 minutes or until crispy. Remove potatoes from the oven and sprinkle on parmesan. Return to the oven for an additional minute or two for the cheese to melt.
  9. Garnish with finely chopped parsley, remaining garlic-butter mixture, and salt to taste.

Notes

  • No potato masher on hand? You can use the bottom of a glass or the back of a fork to smash the potatoes before roasting.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Kasim Hardaway

Nutrition Facts Per Serving

Calories

270

Fat

19g

Sodium

580mg

Cholesterol

35g

Carbohydrates

24g

Fiber

2g

Protein

4g

Potassium

502mg

Sugar

2g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up