Smashed Red Potatoes with Garlic Bliss (Crispy, Buttery & Herb-Infused)

The Crispy, Buttery, Garlicky Potato That Will Steal Every Show

Let’s be real for a hot second: the side dish is the unsung hero of the dinner table. The protein gets the fanfare, the salad gets the “healthy” nod, but the side? That’s where the soul of the meal lives. It’s the comfort, the flavor-bomb, the thing everyone secretly takes seconds of. And today, my friends, we are making a side dish that refuses to be background music. We’re turning humble potatoes into crispy-edged, cloud-soft, herb-kissed GOLD. Introducing my Smashed Red Potatoes with Garlic Bliss.

This isn’t just a recipe; it’s a vibe. It’s the satisfying smash, the sizzle in the oven, the unmistakable aroma of roasted garlic and butter that wafts through your kitchen and makes everyone ask, “What is that?!” They’re the perfect marriage of a crispy roasted potato and a fluffy mashed potato, all in one incredible bite. Best part? They’re deceptively simple. We’re talking about 10 minutes of hands-on time and ingredients you probably already have. So, whether you’re jazzing up a Tuesday night chicken dinner or need a showstopper for your holiday spread, these potatoes are your new best friend. Let’s roll up our sleeves, preheat that oven, and make some magic.

Smashed Red Potatoes with Garlic Bliss (Crispy, Buttery & Herb-Infused)

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• Author: islamerrick
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

These smashed red potatoes are crispy on the outside, tender on the inside, and bursting with garlicky herb flavor. Roasted to golden perfection and finished with a brush of butter, they’re a simple yet show-stopping side dish for any occasion—from weeknight dinners to holiday feasts.

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Ingredients

Scale 1x2x3x

1½ lbs baby red potatoes

2 tbsp olive oil

3 tbsp unsalted butter, melted

3 garlic cloves, minced

1 tsp salt

½ tsp black pepper

2 tbsp chopped fresh herbs (parsley, rosemary, or thyme)

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Instructions

Boil potatoes in salted water for 15–20 minutes until fork-tender.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Drain and transfer potatoes to the sheet. Use the bottom of a glass to gently smash each potato to about ½-inch thick.

Drizzle with olive oil and sprinkle with salt and pepper.

Roast for 25–30 minutes, flipping halfway, until crisp and golden.

In the last 5 minutes, brush with melted butter mixed with garlic and herbs.

Serve hot and garnish with extra herbs if desired.

• Prep Time: 10 mins
• Cook Time: 40 minutes
• Category: Dinner

Nutrition

• Calories: 210
• Fat: 12g
• Fiber: 3g

Why This Recipe Has My Heart (And Probably Will Have Yours)

Food memories are my favorite kind of time travel. One whiff of these potatoes roasting, and I’m instantly back in my grandma’s tiny, warm kitchen in our coastal town. Sundays were for big, lazy family dinners. My dad would bring home the catch of the day, and my grandma would command the rest of the meal with a calm, flour-dusted authority. Her rule was simple: use what you have, and make it taste like love.

She’d always have a bowl of little red potatoes from the local farm stand. I remember watching her, a kid perched on a stool, as she’d boil them until tender. Then, with the smooth bottom of her favorite juice glass (never a fancy tool!), she’d give each one a firm, loving press. “You’re not squishing its spirit out, Isla,” she’d say with a wink. “You’re just giving it more edges to get crispy and delicious.” She’d drizzle them with good olive oil, a generous pinch of sea salt, and whatever herbs were thriving on her windowsill. The smell as they roasted was pure anticipation. That first crispy, salty bite? It tasted like home, like simplicity, like joy. This recipe is my love letter to that feeling—elevated with a brush of garlicky butter at the end, because why not?

Gathering Your Flavor Arsenal

Here’s everything you need to create this potato perfection. I’ve included my chef-y insights and swaps so you can make this recipe work for you, no last-minute grocery run required!

• 1½ lbs baby red potatoes: The star! Their thin, waxy skins get beautifully crisp, and their size is perfect for individual smashed bites. Try to pick ones that are roughly the same size for even cooking. No baby reds? Yukon Golds are a great sub!
• 2 tbsp olive oil: Our crispiness agent. A good, regular olive oil is perfect here—save the expensive extra virgin for finishing. It has a higher smoke point for roasting.
• 3 tbsp unsalted butter, melted: The flavor finisher. Unsalted lets you control the seasoning. We mix it with garlic and herbs and brush it on at the end for a powerful, aromatic punch that doesn’t burn.
• 3 garlic cloves, minced: Fresh is non-negotiable for the “Garlic Bliss” part! The minced garlic infuses the butter, creating a sauce that soaks into every nook and cranny.
• 1 tsp salt: Season in layers! We’ll salt the boiling water AND the potatoes before roasting. Kosher salt or fine sea salt are my go-tos.
• ½ tsp black pepper: Freshly cracked pepper adds a gentle heat and depth. Don’t skip it!
• 2 tbsp chopped fresh herbs (parsley, rosemary, or thyme): The fresh pop! Parsley for brightness, rosemary for piney fragrance, thyme for earthy notes. Use one or mix them. In a pinch, 2 tsp of dried herbs works, but fresh really shines.

Let’s Make Some Crispy Magic: Step-by-Step

Follow these steps, lean into the little tips, and you’ll have a tray of absolute perfection.

1. Boil with Love: Place your potatoes in a large pot and cover them with cold water by about an inch. Now, be generous—add a big handful of salt to the water (like the sea!). This is your first chance to season the potatoes from the inside out. Bring to a boil, then reduce to a lively simmer. Cook for 15-20 minutes, until you can easily pierce a potato with a fork. They should be tender but not falling apart. Chef Hack: Start with cold water for even cooking. And don’t rush the boil—this step ensures the insides are fluffy and done before we get them crispy.
2. Preheat & Prep: While the potatoes bubble away, preheat your oven to a hot 425°F (220°C). This high heat is the secret to maximum crispiness. Line a large baking sheet with parchment paper for easy cleanup. Trust me, you’ll thank yourself later.
3. The Satisfying Smash: Drain the potatoes well and let them steam dry for just a minute in the colander. Arrange them on your prepared baking sheet, giving them plenty of room (crowding is the enemy of crisp!). Now, for the fun part. Using the smooth bottom of a glass, a measuring cup, or even a sturdy mug, gently but firmly press down on each potato until it’s about ½-inch thick. You want them flattened and craggy, not utterly obliterated. Those cracks and edges are where the golden crisp happens! Chef Hack: If the potato sticks to your smashing tool, give the bottom of the glass a quick spray of oil or lay a small piece of parchment over the potato before pressing.
4. Oil & Season: Drizzle the olive oil evenly over all the smashed potatoes. Use a brush or your fingers to make sure the tops and edges are lightly coated. Sprinkle evenly with the salt and pepper. This is layer two of our seasoning.
5. Roast to Golden Glory: Slide the tray into your hot oven. Roast for 25-30 minutes. Halfway through, grab some tongs and flip each potato. This ensures even browning and crispiness on both sides. You’ll know they’re ready when the edges are deep golden brown and crispy.
6. The Garlic Bliss Finish: In the last 5 minutes of roasting, quickly mix your melted butter, minced garlic, and chopped herbs in a small bowl. Pull the baking sheet out of the oven (carefully!). Using a pastry brush, generously dab and brush the garlic-herb butter over each hot potato. The heat of the potatoes will cook the raw garlic just enough, mellowing its bite into pure, aromatic bliss. Return the tray to the oven for those final 5 minutes.
7. Serve Immediately! Transfer your gorgeous, crispy, buttery potatoes to a serving platter. I like to hit them with one last tiny sprinkle of flaky salt and maybe some extra fresh herbs for a pop of color. They are best served piping hot, right off the tray.

How to Serve These Potato Superstars

Presentation is part of the fun! Pile these smashed potatoes high on a rustic wooden board or a simple white platter to let their golden color shine. Drizzle any remaining garlic-herb butter from the bowl right over the top. They are the ultimate companion to almost anything: slide them next to a juicy roast chicken, a perfectly seared steak, a flaky piece of pan-seared fish, or even a hearty portobello mushroom for a vegetarian feast. For a casual gathering, serve them as a shareable appetizer with a side of cool, creamy ranch or a zesty aioli for dipping. Just be prepared for them to disappear fast!

Ride Your Own Flavor Wave: 5 Delicious Twists

• Cheesy Everything: After the final butter brush, sprinkle with grated Parmesan, Pecorino, or sharp cheddar and return to the oven until melty.
• Lemon-Herb Zing: Add the zest of one lemon to the butter-herb mixture. Bright, fresh, and incredible with seafood.
• Spicy Smash: Mix ½ tsp of smoked paprika or red pepper flakes into the olive oil before drizzling. Finish with a cilantro garnish.
• “Loaded” Style: After roasting, top with crispy chopped bacon, a dollop of sour cream, and sliced green onions. Dinner and a show!
• Vegan/Dairy-Free Bliss: Swap the butter for a high-quality vegan butter or extra olive oil. It’ll still be incredibly flavorful and crispy.

My Kitchen Diary: Notes from the Front Lines

This recipe has evolved from my grandma’s simple smashed spuds into my go-to “wow” side. The garlic-butter finish was born from a happy accident when I was making garlic bread alongside the potatoes and thought… why not combine these worlds? The result was a game-changer. A funny note: the first time I made these for a big family potluck, I didn’t make nearly enough. My cousin literally hovered by the tray, “guarding” the last few from other relatives. We now have an unspoken rule: Isla brings double the potatoes. Lesson learned! Don’t be afraid to really get in there with the smash—the more texture, the better. And if a few break apart a bit? Those are the chef’s treats, the extra-crispy bits you sneak before serving. Enjoy every one.

Your Questions, Answered!

Q: My potatoes turned out soggy instead of crispy. What happened?
A: The most common culprits are crowding the pan or not getting the oven hot enough. Give each potato plenty of personal space on the baking sheet! Also, make sure your oven is fully preheated to 425°F. Finally, ensure you drain the boiled potatoes well and let them dry for a minute before smashing; extra water = steam = sogginess.

Q: Can I make these ahead of time?
A> You can absolutely par-cook! Boil and smash the potatoes up to a day ahead. Store them in a single layer on the parchment-lined sheet, cover with plastic wrap, and refrigerate. When ready, let them sit out for 20 minutes, then oil, season, and roast. You may need to add a few extra minutes to the roasting time since they’ll be cold.

Q: I don’t have fresh herbs. Can I use dried?
A> Yes! The flavor will be more concentrated. Use about 2 teaspoons total of dried herbs (like rosemary or thyme). Add them directly to the melted butter with the garlic so they have a minute to soften and infuse.

Q: What’s the best tool to smash with?
A> I’m a fan of the bottom of a flat glass or a heavy measuring cup. A small plate, a mason jar lid, or even a sturdy fork (for a more textured smash) all work! The goal is a flat, even press.

Nutritional Information*

*This is an estimate provided for informational purposes. Values may vary based on specific ingredients used.

Per serving (based on 4 servings): Calories: 210 | Total Fat: 12g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 250mg | Total Carbohydrates: 24g | Dietary Fiber: 3g | Sugars: 2g | Protein: 3g

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 4