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Garlic Herb Smashed Potatoes

Double cooking these potatoes makes them perfectly tender inside and extra crispy on the outside.
  • Cooking time30 min
  • Prep time10 min
  • Portions 6
recipe image Garlic Herb Smashed Potatoes


  • 1 1/2 pounds baby potatoes (Yukon Gold or red), scrubbed
  • 2 teaspoons salt
  • 5 tablespoons Country Crock® Plant Butter with Olive Oil Tub, melted and divided
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh herbs (we used rosemary, chives and thyme)
Energy (kcal)66 kcal
Energy (kJ)273 kJ
Protein (g)1.7 g
Carbohydrate incl. fibre (g)14.9 g
Carbohydrate excl. fibre (g)13.0 g
Sugar (g)0.7 g
Fibre (g)1.9 g
Fat (g)0.1 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)780 mg
Salt (g)1.95 g
Vitamin A (IU)2 IU
Vitamin C (mg)16.8 mg
Calcium (mg)11 mg
Iron (mg)0.67 mg
Potassium (mg)359 mg


  1. Preheat oven to 450°F. Arrange potatoes in large pot and cover with cold water by about 1-inch. Add salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and let cool slightly.
  2. Meanwhile, combine 4 tablespoons Country Crock® Plant Butter, garlic and herbs.
  3. Brush two baking sheets with remaining Plant Butter and arrange potatoes on baking sheet. Smash potatoes with a drinking glass or measuring cup until flattened but still in one piece. Brush with Plant Butter mixture. Roast until crisp and golden brown, about 10 minutes.