Herb-Buttered Smashed Potatoes
Golden, crispy potatoes smashed with fresh herbs and butter, offering a simple yet elegant side that's perfect for weeknight dinners. This American-inspired vegetarian recipe, ready in about 45 minutes, pairs baby potatoes, unsalted butter, chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.
Ingredients
- 1.5 lbs baby potatoes
- 3 tbsp unsalted butter
- 2 tbsp finely chopped chives
- 1 tbsp finely chopped dill
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F. Place halved 1.5 lbs baby potatoes in a single layer on a parchment-lined baking sheet. Drizzle with 1 tbsp melted butter and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Roast for 25 minutes until potatoes are tender when pierced with a fork.
- Step 2: Remove from oven, press each potato gently with a fork to flatten slightly, then brush with remaining 2 tbsp melted butter. Sprinkle evenly with 2 tbsp chopped chives, 1 tbsp chopped dill, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 3: Return to oven and roast for 10 minutes more until potatoes are golden and edges are crisp.
