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Garlic Herb Potatoes

Garlic Herb Potatoes are a simple yet elegant side dish made with baby Yukon Gold potatoes simmered in herb-infused broth, then smashed and pan-seared until crispy and golden. Finished with butter, garlic, and fresh parsley, this recipe delivers soft, creamy centers with irresistibly crispy edges. Perfect for weeknight dinners, holiday meals, or as a restaurant-quality side made right at home.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4

Ingredients

  • 1½ pounds baby Yukon Gold potatoes or baby red potatoes
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 2 cups low-sodium chicken broth plus ½ cup more if needed
  • 2 tablespoons olive oil
  • 2 tablespoons butter divided
  • 1 teaspoon kosher salt plus more for topping
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley finely chopped

Instructions

  • Arrange baby potatoes in a 10-inch nonstick skillet so they fit snugly with a little space between them.
  • Add rosemary, thyme, chicken broth, olive oil, 1 tablespoon butter, and kosher salt.
  • Heat skillet on high and bring to a boil. Reduce heat to medium, add garlic, and partially cover the skillet, leaving a small opening.
  • Simmer for 20 minutes, keeping the liquid gently boiling, until potatoes are fork-tender.
  • Add additional ½ cup broth or water if liquid has fully absorbed; liquid should cover about one-third of the potatoes.
  • Remove skillet from heat and gently press potatoes with a meat mallet or spoon until skins crack.
  • Return skillet to high heat, uncovered, and cook until liquid evaporates and bottoms are golden brown, about 12 minutes.
  • Remove from heat, flip potatoes, scrape up browned bits, and add remaining tablespoon of butter.
  • Press potatoes again lightly if needed and cook until second side is browned, about 5 minutes.
  • Sprinkle with parsley, season with salt, and serve warm.

Notes

Ingredient Substitutions

  • Use vegetable broth instead of chicken broth for a vegetarian version.
  • Swap rosemary and thyme for sage or oregano if preferred.
  • Use ghee instead of butter for a dairy-free option.

Make-Ahead

  • Parboil potatoes ahead of time and refrigerate until ready to crisp.
  • Reheat leftovers in a skillet to restore crispiness.

Serving Variations

  • Top with grated Parmesan or pecorino cheese.
  • Add a squeeze of lemon juice before serving for brightness.
  • Serve with sour cream or garlic aioli for dipping.

Avoid Mistakes

  • Don’t overcrowd the skillet—space helps browning.
  • Avoid fully covering the pan; steam needs to escape.
  • Be gentle when smashing to keep potatoes intact.