Belfonte Dairy | From the Heart of Kansas City

Garlic Butter Smashed Potatoes

A hand dipping a piece of garlic butter smashed potato into a bowl of sour cream, with more smashed potatoes and sour cream container in the background.

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 garlic cloves crushed
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp crush black pepper
  • 1.5 pound baby potatoes (I used Baby Dutch Yellow)
  • Belfonte Sour Cream

Directions

  1. Preheat your oven to 400 degrees.
  2. In a medium sized bowl, add your butter, olive oil, crushed fresh garlic, salt, pepper, oregano, basil and any other spices you like. Heat in the microwave for 1 minute. Stir until well combined.
  3. Add in your baby potatoes (I used Baby Dutch Yellow potatoes) and stir until coated.
  4. Transfer your coated potatoes onto a baking sheet and place in oven at 400 degrees for 25-30 minutes.
  5. Remove from oven and using a glass, smash the potatoes onto the pan. You can use a fork to help remove them from bottom of the glass if they stick.
  6. Brush with additional garlic butter from the bowl and drizzle with more olive oil if desired.
  7. Place back in the oven for 10-15 minutes until crispy and golden brown.
  8. Remove from oven and let cool.
  9. Dip your smashed potatoes in Belfonte Sour Cream and ketchup.
  10. Share and ENJOY!!
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