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Roasted Garlic Smashed Potatoes

Crunchy roasted garlic smashed potatoes with a fluffy interior are the side to make any dish better!
Prep Time15 mins
Cook Time1 hr 15 mins
Course: Appetizer, dinner, Side Dish
Cuisine: American, European, Mediterranean
Keyword: Garlic butter, potatoes
Servings: 6


  • 1 kg potatoes small
  • 1 whole garlic head
  • 2 tbsp olive oil
  • 50 g butter softened
  • 4 tbsp parmesan Cheese
  • 1 tsp thyme
  • 2 tsp oregano
  • 1 tsp rosemary
  • 1 tsp pepper
  • 1 tsp salt
  • ½ tsp chili flakes
  • parsley for garnish


Roasted garlic butter

  • Pre-heat the oven to 200°C/390°F.
  • Remove most of the outer peel of the garlic and cut off the top part of the head of garlic. Drizzle the exposed garlic with the olive oil.
  • Wrap in foil and roast in the oven for about 40 minutes. Check the centre garlic clove, if it is soft you can stop baking, if not it needs additional cooking. You can roast it for more to add some caramelisation. However, check the garlic every 10 minutes so that it doesn’t burn. Once ready, let the garlic cool. Squeeze out the garlic and mash it with a fork.
  • In a small bowl mix together the softened butter, mashed garlic, grated parmesan cheese, thyme, oregano, rosemary, chili flakes, salt and pepper.

Roasted Potatoes

  • In a large pot of salted water, boil the potatoes for about 30 minutes or until they are just fork tender. This will mostly depend on the size of your potatoes.
  • Drain the potatoes and set aside to dry steam for some minutes.
  • Grease a baking tray with some olive oil.
  • Add the potatoes to the baking tray, using a potato masher or a cup, gently flatten the potatoes. Let them dry steam for about 5 minutes.
  • Brush over the potatoes with the garlic butter mixture.
  • Broil or grill the potatoes for about 15 minutes until they are nicely golden. Be careful not to burn them.
  • Once done sprinkle the potatoes with some extra parmesan cheese and fresh chopped parsley if you want.