Crispy, buttery, herb-loaded comfort food
PREP TIME: 10 MIN | COOK TIME: 50–60 MIN | SERVES: 3–4
Some recipes are complicated. This one is not. Boiled until tender, smashed until perfectly imperfect, and finished with a garlic herb butter that soaks into every crack and crisps up in the oven into something truly special. I wanted a side dish that felt indulgent and comforting.
I hope these smashed garlic butter potatoes earn a permanent spot in your rotation the way they have in mine. Between the Herb'Ert blend and our Pink Lady salt, the flavor is layered, aromatic, and the kind of thing people ask you about at the dinner table.
Smashing potatoes is one of those techniques that looks effortless and delivers every time. All those rough edges become crispy golden ridges in the oven, and that garlic butter doesn't just coat the potato, it seeps into it. No fillers, no shortcuts. Just butter, real garlic, good herbs, and two spice blends that were made to work together.
Our Herb'Ert blend brings the fine herbs and roasted garlic depth, while Pink Lady, our pink salt blend with garlic, onion, and rosemary, layers in a savory, aromatic finish that ties everything together. Both crafted in small batches, both selected for their antioxidant and anti-inflammatory properties. Seasoning that actually means something.
INGREDIENTS
Potatoes
1.5 lbs baby potatoes or small Yukon golds
Water & sea salt (for boiling)
Garlic Butter Blend
½ stick of butter, melted
4 cloves fresh garlic, finely chopped
1 white onion, thinly sliced
2 tbsp Herb'Ert spice blend
1 tsp Pink Lady salt blend
INSTRUCTIONS
Preheat oven to 425°F.
Boil. Add potatoes to a pot of salted water and boil until completely fork-tender, about 20–25 minutes. You want them soft enough to smash easily without crumbling apart.
Smash. Drain and arrange potatoes on a baking sheet. Using the bottom of a glass or a fork, smash each one down until flat. Don't aim for perfect because the rougher the edges, the crispier they get.
Make the garlic butter. Melt your butter and mix in the fresh chopped garlic, thinly sliced white onion, Herb'Ert, and Pink Lady blends. Let it sit for a minute so the herbs bloom into the warm butter.
Pour & roast. Spoon and pour the garlic butter mixture generously over each smashed potato, making sure every crack gets coated. Roast in the oven until the edges are deeply golden and crispy for about 25–30 minutes.
SERVE
Serve straight from the pan while they're hot and crackling. They pair beautifully with grilled chicken, fish, or a simple green salad but honestly, they hold their own as the main event.
For tutorials check out our social media pages @konayspiceshop.
Real spices. Real food. Real good.
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