Roasted Two-Bite Garlic & Herb Smashed Potatoes
Enjoy these garlic and herb smashed baby potatoes with cheese. This easy recipe is loaded with flavor, simple ingredients, and are the perfect make-ahead appetizer for any occasion. Vegan options included!
Ingredients
- 1.5 lbs small potatoes such as baby red potatoes, creamer potatoes, or fingerlings.
- 2 tbsp olive oil
- 4 tbsp butter, or vegan butter alternative
- 2 tbsp chopped fresh herbs (thyme, sage and/or oregano)
- 3 cloves garlic, minced
- salt and pepper, to taste
- Optional: cheese of choice (suggested: fromage d'affinois, taleggio, brie, sharp cheddar, or parmesan)
Instructions
- Preheat your oven to 400 degrees F
- In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil and a sprinkle of salt and pepper each.
- Roast the potatoes on a baking sheet for about 20 minutes, until they’re tender when poked with a fork.
- Heat the called-for butter, finely chopped herbs, and minced garlic in a saucepan on the stovetop to create a melted garlic-herb butter.
- Once the baby potatoes are fork-tender, remove them from the oven. Use a fork or potato masher to press the potatoes into slightly flattened patties - about a quarter to half-inch thick. It may help to score an X the top of the potato skin with a knife before smashing.
- Use a spoon to add a small drizzle of garlic and herb butter to each smashed potato.
- Return the smashed and smothered potatoes to the oven. Continue to bake for another 20 to 25 mins until the edges turn brown and crispy.
- Add optional cheese to each potato during the final five minutes in the oven to melt the cheese.
- Serve and enjoy! They almost get better as they cool down, so don't be afraid to make them ahead for a party - or enjoy them as leftovers!