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5 from 22 votes

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!
Prep Time10 mins
Cook Time45 mins
Smashing Time10 mins
Course: Appetizer, Holiday Dish, Party Food, Side Dish, Snack
Cuisine: American
Keyword: Garlic and Herb Smashed Potatoes, Potatoes, Roasted Potatoes, Smashed Potatoes


  • 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)


  • 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!