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A baking sheet filled with smashed potatoes with garlic butter in a spoon
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5 from 7 votes

Garlic Chive Smashed Potatoes

In these crispy Garlic and Chive Smashed Potatoes, tender potatoes are smashed, baked until golden-brown, and smothered in homemade garlic chive butter in this unbelievably easy yet indulgent recipe!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 340kcal


  • 2 lbs baby Yukon Gold potatoes
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter
  • 2 garlic cloves minced
  • 2 tbsp chopped fresh chives


  • Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork-tender, about 10 minutes. Strain the potatoes and let them cool slightly.
  • Preheat the oven to 450 F.
  • Brush a baking sheet with 1 tablespoon of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a small glass to smash them down, trying to keep them in one piece.
  • Drizzle the remaining tablespoon of olive oil over the potatoes. Sprinkle the potatoes with the salt and pepper.
  • Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy.
  • While the potatoes are roasting, make the garlic chive butter. In a small saucepan, melt the butter over medium heat. Once melted, stir in the garlic and chives. Turn off the heat.
  • Remove the potatoes from the oven and brush with the garlic chive butter. Serve immediately.


10 Minute Meal Prep- Boil the potatoes, then let them cool completely.  Store them in a sealed container or bag in the fridge for up to 3 days until you're ready to use.


Calories: 340kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 306mg | Potassium: 972mg | Fiber: 5g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 46mg | Calcium: 36mg | Iron: 2mg