Herb-Butter Smashed Potatoes

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Baby potatoes roasted until crispy outside and fluffy inside, finished with a garlic-herb butter that melts into every crevice. This American-inspired quick recipe, ready in about 55 minutes, pairs baby potatoes, unsalted butter, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 285 cal/serving

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Ingredients

1.5 lb, halved baby potatoes
3 tbsp, melted unsalted butter
2 tbsp, finely chopped fresh parsley
1 clove, minced garlic
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Place 1.5 lb halved baby potatoes on a parchment-lined sheet pan. Drizzle with 1 tbsp melted butter and toss to coat. Season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Roast for 25 minutes, then remove pan and gently press each potato with a fork to flatten slightly. Return to oven and roast 15-20 minutes more until golden brown and crispy on the outside.
Step 3: While potatoes roast, whisk 2 tbsp melted butter, 2 tbsp chopped parsley, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Remove potatoes from oven, brush with the herb butter mixture, and let sit for 5 minutes to absorb flavors before serving.