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Garlic Herb Smashed Potatoes

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


  • 1 1/2 lbs. baby potatoes (Yukon Gold or red), scrubbed
  • 2 tsp. salt
  • 5 Tbsp. Country Crock® Plant Butter with Avocado Oil Stick, melted and divided
  • 2 cloves garlic, minced
  • 2 Tbsp. chopped fresh herbs (we used rosemary, chives and thyme)
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 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)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 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 with Avocado Oil, 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.