Herb Garlic Butter Smashed Potatoes

Herb Garlic Butter Smashed Potatoes have all the rich buttery goodness of a traditional mashed potato on the inside, and are perfectly crisp and flavorful on the outside.  

smashed red potatoes on a sheet pan delicious and bursting with flavor, by The Food Cafe

Herb Garlic Butter Smashed Potatoes | The Food Cafe

Can you boil potatoes with the skin on?

  • Yes!  You can boil them 2 ways, skin on or skin off.  Boiling them with the skin on prevents them from becoming to mushy and they cook better.  It is very easy to peel the skins off once they have cooled enough to handle.

How long do you boil potatoes with the skin on?

  • Generally potatoes are done when they are tender all the way through.  A simple way to test that is by poking them with a fork or I actually like to use a chop stick.  Most potatoes will be done in 15 to 25 minutes, but always check your potatoes, times may very a bit.

How long does it take to boil whole potatoes?

  • Place the potatoes in a large pot and cover with water.  Make sure the potatoes are fully covered to give about an extra 2 inches of water over the covered potatoes.  Add a teaspoon of salt and bring to a boil over medium heat until potatoes are tender all the way through, about 25 minutes.Smashed Potatoes served on a white plate, garnished with fresh thyme and topped with bacon bits, perfect side dish by The Food Cafe.

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Smashed potatoes on a dark sheet pan with a brush, brushing on butter.

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Herb Garlic Butter Smashed Potatoes


  • 12 small red potatoes
  • 1 teaspoon of salt
  • 6 Tablespoons melted Herb Compound Butter, or unsalted butter, divided
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 3/4 cup grated parmesan cheese
  • 2 Tablespoons finely chopped cooked bacon, or bacon bits
  • 2 Tablespoons finely chopped chives
  • 1 Tablespoon rosemary, finely chopped
  • 1 rimmed sheet pan


  1. Pre-heat oven to 450 degrees
  2.  In a large saucepan add potatoes, cover potatoes with enough water to fully submerge and season with salt.  Boil for 20-25 minutes, checking at 20 minutes with a fork.  Drain and let cool for 5 minutes.
  3. Coat a rimmed baking pan with nonstick cooking spray and transfer cooled potatoes to the pan.  Using a potato masher, spatula or fork lightly press each potato to mash flat.  Brush each potato with 3 Tablespoons of herb compound butter (or unsalted butter) and sprinkle with garlic salt and pepper. Bake for 20-25 minutes or until potatoes are lightly brown and crisp.
  4. In a small bowl combine parmesan cheese and chives.  Brush the potatoes with the remaining butter and sprinkle with the cheese mixture. Bake for 2-3 minutes more until the cheese has melted.  Top with bacon, rosemary and more chives if desired.

6 servings is equal to 2 potatoes a serving.

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