Garlic Smashed Potatoes Recipe
It doesn't get much better than Herb Garlic Smashed Potatoes! A perfect Thanksgiving side dish recipe, full of fresh, aromatic herbs, they're rich, creamy and oh-so-delicious!
Servings: 4
Calories: 216kcal
Ingredients
- olive oil for the pan
- 1¾ pound Idaho Baby Dutch Yellow Potatoes, washed and dried
- 4 tablespoons unsalted butter, softened
- 1 tablespoon mixed fresh herbs (I use sage, oregano and thyme), finely chopped
- ½ teaspoon garlic, minced
- ⅛ teaspoon salt
- ground black pepper to taste
Instructions
- Preheat the oven to 400°F and drizzle the bottom of a sheet pan with olive oil. Place the potatoes on the pan and once the oven is ready, roast them until they're tender, about 25 minutes. A fork should easily slide in and out, and the skin should be beginning to wrinkle. When you remove them from the oven, turn the heat up to 425°F.
- While the potatoes are roasting, in a small bowl, mix the butter with the herbs, garlic, salt and pepper. Set aside.
- Once the potatoes come out of the oven, use a smooth meat mallet or the bottom of a your smallest sauté pan to gently press down on the potatoes. They will crack and become flat on both sides. Sprinkle with a bit of salt and pepper and place them in the now 425°F oven until the undersides of the potatoes are becoming golden, about 10 minutes. Then flip them over and continue to roast until golden, about another 10 minutes.
- Remove the pan from the oven and add a small dollop of the prepared garlic-herb butter to each potato. Let it melt and serve!
Notes
Calorie count is only an estimate.
Nutrition
Calories: 216kcal