The Little Potato That Could
Let’s talk about red potatoes. They are the tough little guys of the potato world. Their skin is thin but strong. It holds everything together beautifully. I love that they don’t need peeling. That saves your hands for more important things, like stirring.
Why does this matter? Keeping the skin on adds a lovely texture. It also keeps more good things for your body inside the potato. It’s a simple win. Do you have a favorite type of potato for roasting? I’d love to hear it.
A Good, Tender Boil
We start by boiling the potatoes with salt. This is the secret step. It makes them creamy inside. You want a knife to slide in and out with no fight. I think of it as giving them a warm bath. It makes them ready for their next adventure.
Be patient here. A full boil makes for a soft heart. That soft heart is why we can crush them later. Crushing a hard potato just makes a mess. I learned that the hard way once. I still laugh at my potato hockey pucks.
The Magic Butter Bath
Now for the good part. We melt butter in the warm pot. Then we add the garlic. Cook it just until you smell that gorgeous smell. Doesn’t that smell amazing? That smell is your kitchen saying hello.
Take the pot off the heat. Stir in all those fresh, green herbs. The chives and parsley look like a spring garden. *Fun fact: chives are actually the smallest member of the onion family!* They add a gentle flavor without being too strong.
The Gentle Crush
Here is where you must be kind. Add the tender potatoes back to the pot. Use the back of a spoon. Gently press each potato until it just cracks open. Think of giving a hug, not a squash. We want texture, not mush.
Why does this step matter? Crushing lets all that herby butter get inside the potato. Every bite is full of flavor. It creates little crispy edges when you serve it. What’s your favorite way to get flavor inside a food? Do you poke, crush, or stuff?
Serving Up Comfort
Stir everything gently. The potatoes will break up a little. That is perfectly fine. It just means more buttery surface for everyone. Scoop them onto a platter. They are a golden, herby, messy pile of love.
These potatoes tell a story. They are about simple care. Boiling, crushing, coating. Each step is easy. But together, they make something special. It’s food that feels like a cozy blanket. What dish always makes you feel cozy and cared for?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Small red potatoes, unpeeled | 2 pounds | Use potatoes 1 to 2 inches in diameter |
| Salt and pepper | To taste | Recipe uses ½ tsp salt & ¼ tsp pepper in herb butter |
| Unsalted butter | 6 tablespoons | |
| Garlic clove, minced | 1 | |
| Fresh chives, minced | 2 tablespoons | |
| Fresh parsley, minced | 2 tablespoons |
My Favorite Smashed Potatoes
Hello, my dear. Come sit at the counter. Let’s make my garlic herb potatoes. They are my grandson’s favorite. He calls them “smashed potatoes.” I still laugh at that. They are crispy, buttery, and full of green herbs. Doesn’t that smell amazing? The secret is using tiny red potatoes. Their skins stay on for a lovely texture. We will boil them until they are very tender. Then comes the fun part. We gently smash them. This is not mashing, mind you. We want little craggy bits. Those bits get so golden and delicious.
I remember making these for big family suppers. The bowl always emptied first. Everyone would sneak one from the platter. I would pretend not to see. The recipe is simple, but I have a few tricks. My hard-learned tip is to be gentle when you press. You want them to just crack open, not turn to mush. Ready to begin? Let’s get our hands busy.
Step 1: First, we cook our potatoes. Put them in your big pot. Cover them with cold water. Add a good sprinkle of salt, like the sea. Bring it all to a lively boil. Then let it bubble for about 20 minutes. The potato should be very soft when poked. Drain them well in a colander. Let them steam dry for a minute. (My tip: Don’t skip the salt in the water. It seasons them from the inside out!)
Step 2: Use the same pot, now empty. Melt your butter over medium heat. It will foam a little. That’s fine. Add the minced garlic. Cook it just until you can smell its wonderful aroma. That takes only 30 seconds. Turn off the heat. Stir in all those fresh, green herbs. The chives and parsley make it so pretty. Add your salt and pepper now too. What’s your favorite fresh herb to cook with? Share below!
Step 3: Here is the best step. Add the warm potatoes back to the herby butter. Take the back of a spoon. Gently press down on each potato. Just until it cracks and flattens a bit. Do not stir them hard. Just fold them to coat in that glorious butter. They will break apart slightly. That is perfect. Transfer them to a nice platter. Serve them warm, right away.
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4-6 servings
Category: Side Dish
Three Fun Twists to Try
This recipe is like a good friend. It is happy to change its clothes. Try one of these easy twists next time. They are all wonderful in their own way.
Lemon Zest Zing: Add the zest of one lemon to the butter with the herbs. It adds a sunny, bright flavor.
Cheesy Crunch: After smashing, sprinkle with grated Parmesan cheese. Broil for two minutes until bubbly and golden.
Smoky Paprika: Stir a teaspoon of smoked paprika into the melted butter. It gives a warm, cozy campfire taste.
Which one would you try first? Comment below!
Serving Them Up Right
These potatoes are the star of any plate. I love them with a simple roasted chicken. The juices mingle so well. They are also perfect beside a juicy burger or a piece of fish. For a garnish, a little extra chopped parsley on top looks lovely. It says you cared.
What to drink? On a fancy night, a crisp glass of Chardonnay pairs beautifully. For everyday, I love cold sparkling apple cider. It cuts through the rich butter. Which would you choose tonight?
Keeping Your Roasted Potatoes Perfect
Let’s talk about keeping these potatoes tasty for later. They are best fresh. But you can store them in the fridge for three days. Just put them in a sealed container. Reheat them in a skillet with a little butter. This keeps them crispy.
You can also freeze them after roasting. I once froze a big batch for my grandson’s visit. They reheated beautifully in the oven. Batch cooking like this saves time on busy nights. It means a warm, homemade meal is always ready.
This matters because good food should not go to waste. Storing it right lets you enjoy your hard work twice. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Potato Problems
Sometimes cooking does not go as planned. Do not worry. Here are easy fixes. If your potatoes are mushy, you boiled them too long. Next time, check them at 15 minutes. They should be just tender.
If the garlic burns, your heat was too high. I remember when I burned mine. It made the whole kitchen smell bitter. Cook garlic on medium heat for just 30 seconds. Getting this right builds your cooking confidence.
If the potatoes fall apart when you crush them, be gentler. Use a light hand with the spoon. This matters for texture. You want fluffy bits, not mashed potatoes. Which of these problems have you run into before?
Your Potato Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. Just check your butter label to be sure.
Q: Can I make these ahead?
A: You can boil the potatoes a few hours early. Then roast them just before serving.
Q: What if I don’t have fresh herbs?
A: Use one teaspoon of dried herbs instead of each fresh tablespoon.
Q: Can I double the recipe?
A: Absolutely! Use a bigger pot so the potatoes have room to boil.
Q: Any optional tips?
A: A squeeze of lemon at the end is lovely. Fun fact: Red potatoes have thin skins, so you don’t need to peel them! Which tip will you try first?
From My Kitchen to Yours
I hope you love making these potatoes. They remind me of Sunday dinners with my family. The simple, cozy food is always the best. I would love to hear about your cooking adventure.
Tell me about the smiles around your table. Have you tried this recipe? Give your experience in the comments. Sharing stories is how recipes become family treasures. Thank you for cooking with me today.
Happy cooking!
—Grace Ellington
Garlic Herb Roasted Red Potatoes
Description
Crushed Red Potatoes with Garlic and Herbs
Ingredients
Instructions
- Place potatoes and 2 tablespoons salt in Dutch oven and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium-high and simmer until paring knife slips easily in and out of potatoes, about 20 minutes. (Potatoes should be very tender.) Drain potatoes in colander.
- In now-empty pot, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Off heat, stir in chives, parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
- Add potatoes to pot. Press each potato with back of spoon or spatula to lightly crush (do not mash; potatoes should still have texture). Stir to coat potatoes with butter mixture (potatoes will break up slightly; this is OK). Transfer to platter. Serve.
Notes
- Be sure to use small red potatoes measuring 1 to 2 inches in diameter, and use a gentle hand when crushing them.