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Smashed baby potatoes on a non-stick baking mat with ghee, garlic, and parsley.
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5 from 3 votes

Buttery Garlic and Herb Smashed Potatoes

Baby potatoes are best when drizzled with ghee and topped with garlic, salt, and herbs. Boiled then baked for a fluffy inside and a crispy skin - these potatoes will quickly become a family favorite.
Cook Time30 mins
Boiling Time15 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: paleo, potatoes, whole30
Servings: 4
Calories: 164kcal
Author: Kari
Cost: $5



  • Preheat oven to 375°F.
  • Fill a large pot with water and bring to a boil.
  • Add potatoes and boil until the potatoes are fork tender. (When you stab them with a fork and it doesn't require much effort to break the skin.)
  • Strain potatoes into a colander.
  • Melt ¼ cup of ghee and combine with 3 cloves of minced garlic.
  • Lay out potatoes on a non-stick baking sheet with edges. Smush potatoes with the bottom of a jar or glass. The thinner they are, the crispier they will be. Aim for ½ - ¾ inch.
  • Drizzle about a teaspoon of your garlic and ghee mix over each potato.
  • Sprinkle with parsley and kosher salt to your liking.
  • Bake at 375°F for 10-15 minutes, turning midway through if your oven heats unevenly.
  • Remove when garlic starts to brown and the potato skin starts to get crunchy.


Serving: 5potatoes | Calories: 164kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 12mg | Potassium: 468mg | Fiber: 3g | Vitamin C: 13mg | Calcium: 34mg | Iron: 4mg