Ina Garten Smashed Potatoes Recipe: Herb-Butter Roast With Crispy Vinegar-Kissed Wedges

Ina Garten's smashed potatoes recipe transforms simple spuds into a restaurant-worthy side that's all about texture and flavor—crispy vinegar-kissed edges meeting fluffy, herbed centers. The secret lies in her precise technique: boiling potatoes until tender, smashing them gently, then roasting with warm butter and fresh herbs until golden.

I've recreated this exact method in my own kitchen, and the results never fail to impress, even at holiday tables.

What sets these potatoes apart is the balance between crispy edges and tender interiors, achieved through careful boiling and high-heat roasting. Ina's signature herb-butter blend—made with parsley, chives, and a touch of garlic—adds bright, aromatic flavor without overpowering the natural taste of the potatoes.

The vinegar splash before roasting creates those coveted crispy edges that hold up beautifully, even when served family-style.

By the time these potatoes emerge from the oven, they'll be golden-brown and irresistibly crispy at the edges, with fluffy, buttery centers that practically melt in your mouth. The aroma alone will have everyone gathering around the table, and the texture contrast makes every bite satisfying.

This is the kind of side dish that elevates any meal—whether paired with roasted chicken, grilled fish, or holiday roasts.

The best part? These potatoes are surprisingly simple to make once you understand the key steps. With just a few ingredients and about 45 minutes of active time, you'll have a dish that looks and tastes like it came from a five-star restaurant.

Let's get started on creating your own perfect batch of Ina Garten smashed potatoes.

Ingredients for ina garten smashed potatoes

Six ingredients, one perfect technique—crispy edges, fluffy centers, and herby richness.

Russet potatoes are non-negotiable here—their starchy texture holds up to smashing and roasting beautifully. Buy organic if you can (they're less likely to have waxy coatings), and look for medium-sized ones—about the size of a tennis ball. I always grab mine from Whole Foods or the organic section at Trader Joe's—they're consistently perfect. The butter is key too: unsalted, cold, and cut into pieces so it melts into those crevices during roasting. Fresh herbs are worth the extra cost—parsley and chives from the grocery store's refrigerated section will do, but if you've got a garden, even better. Skip pre-chopped herbs though; they wilt fast and lose flavor.

No fresh herbs? Dried parsley and chives at half the amount work in a pinch, but you'll miss that bright pop of flavor. Running low on white vinegar? Apple cider vinegar gives a slightly sweeter twist. The garlic can be roasted whole if you're feeling lazy—just squeeze it out after roasting. For the butter, European-style (like Plugrá) adds extra richness, but regular unsalted works fine. The potatoes should be boiled until they're fork-tender but not falling apart—about 15-20 minutes, depending on size. And don't skip the vinegar splash before roasting—it's what creates those magical crispy edges Ina's known for.

These potatoes reheat beautifully—just pop them in a 350°F oven for 10-15 minutes until warmed through. Store leftovers in the fridge for up to 4 days, but honestly, they're best fresh. The herb butter mixture keeps in the fridge for 1 week if you make it ahead, but I always mix it fresh—it takes two minutes. For a crowd, double the recipe and use two baking sheets. The secret to serving? Let them rest 5 minutes after roasting—that's when the flavors meld and the edges get extra crispy.

Step-by-step instructions for Ina Garten smashed potatoes

Here's how to achieve perfectly crispy, golden wedges with tender centers and that signature herb-butter finish.

Place the 2.5 lb russet potatoes in a large pot and cover with cold water by about 2 inches. Add the 1 tsp kosher salt and bring to a boil over high heat. Once boiling vigorously, reduce heat to medium and cook for exactly 12 minutes. You'll know they're done when you can easily slide a knife through them with just a little resistance.

Drain the potatoes immediately in a colander and let them steam-dry for 2 minutes. This step is crucial for crispy edges later. While they're still hot, transfer them to a cutting board. Using a sharp chef's knife, slice each potato lengthwise into ½-inch thick wedges. You should end up with about 60-70 wedges total, all roughly the same size for even cooking.

In a large bowl, combine the potato wedges with the 2 tbsp white vinegar and toss gently to coat. The vinegar will help create those signature crispy edges by breaking down the starches slightly. Let them sit for 5 minutes while you prepare the next components. This is where the magic happens for that perfect texture.

After the vinegar bath, transfer the wedges to a rimmed baking sheet. Sprinkle evenly with the 1.5 tbsp coarse sea salt and 0.5 tsp black pepper, tossing gently to distribute. The salt will enhance the flavor and help develop that beautiful crust. Arrange the wedges in a single layer, not touching each other, so they have room to crisp up properly.

Preheat your oven to 425°F. While it's heating, drizzle the potato wedges evenly with the 2 tbsp extra-virgin olive oil, tossing gently to coat. The oil will help create that crispy exterior while keeping the insides tender. Spread them out again in a single layer on the baking sheet.

Roast for 25-30 minutes, flipping the wedges halfway through cooking at the 15-minute mark. You're looking for wedges that are golden brown and crispy on the edges while still tender when pierced with a fork. The exact time depends on your oven, so watch closely after 25 minutes. They should be crisp enough to stand up on their own when lifted gently.

While the potatoes are roasting, make the herb butter by combining the 0.75 cup cold unsalted butter with the 3 minced garlic cloves, 0.25 cup chopped fresh parsley, and 0.25 cup chopped fresh chives in a small bowl. Mix until well combined and the butter is softened but not melted. This mixture should be cool enough to handle but soft enough to spread easily.

Transfer the herb butter to a small sauceboat or ramekin. The cool temperature will help it melt beautifully when spooned over the hot potatoes. If you prefer, you can also mix it directly onto the potatoes after they come out of the oven for an even more flavorful coating.

Once the potatoes are perfectly crispy, transfer them to a serving platter. Immediately spoon the herb butter mixture over the top, letting it melt slightly from the heat. The butter should coat the potatoes evenly, creating that signature Ina Garten look with herby, golden streaks.

Let the potatoes rest for 2-3 minutes before serving to allow the butter to melt completely and the flavors to meld together. Serve immediately while still crispy and warm. These potatoes make a perfect side dish for grilled meats, roasted chicken, or even as a vegetarian main course with a fresh salad.

Storing and reheating your leftovers

Refrigerator Storage

Store leftover smashed potatoes in an airtight container for up to 4 days—I use glass Pyrex with snap-on lids to maintain crispiness longer. Let them cool completely before sealing to prevent condensation, which can make them soggy.

The herb butter flavor actually intensifies overnight, so they taste even better the next day. 💫

Freezer-Friendly Method

For longer storage, freeze the potatoes before adding the herb butter. Arrange them in a single layer on a baking sheet and freeze for 1 hour to prevent sticking. Then transfer to a freezer-safe bag with parchment paper between layers.

Thaw overnight in the fridge before reheating. The texture won't be as crispy as fresh, but they'll still be tender and flavorful.

Oven Reheating

My favorite way to reheat is in a 425°F oven for 10-15 minutes on a baking sheet lined with parchment paper. Add a drizzle of olive oil and 1 tbsp water to the bottom of the pan to help restore crispiness.

Sprinkle with coarse sea salt and freshly cracked black pepper before serving to revive that restaurant-quality texture. ✨

Microwave Shortcut

For a quick fix, cover the potatoes with a damp paper towel and microwave on high for 1-2 minutes. Let them rest for 1 minute before serving. This method works best if you reheat them immediately after storage—they won't be crispy, but the flavor stays intact.

I only use this for small portions or when I'm in a hurry.

Reviving Texture

If your reheated potatoes lose their crispiness, pop them back in the oven for 5-10 minutes at 400°F with a spritz of water and a pat of butter. The steam helps restore that golden crust.

For extra crunch, broil for 2-3 minutes at the end, watching closely to avoid burning. This trick works like magic on leftovers! 🔥

Herb Butter Refresh

If the herb butter looks dry or separated after storage, mix in 1 tbsp warm water or milk to restore its creamy texture. You can also make a fresh batch and spoon it over the reheated potatoes for maximum flavor.

The key is to keep the butter cool until the last minute so it melts beautifully on contact with the warm potatoes.

Frequently asked questions