Ina Garten Smashed Potatoes Recipe: Herb-Buttered Wedges With Vinegar-Kissed Crust

Ina Garten's smashed potatoes recipe transforms simple spuds into golden, crispy wedges with a vinegar-kissed crust and her signature herb butter. The secret lies in high-heat roasting and precise seasoning—no fancy techniques, just her refined approach that delivers restaurant-quality results at home.

I’ve made these dozens of times, and every batch turns out perfectly tender with crisp edges.

This recipe starts with Yukon Gold potatoes, cut into even wedges and boiled until just tender. After smashing them gently on a baking sheet, you’ll roast them at high heat while brushing with a blend of melted butter, fresh herbs, and a touch of vinegar for that signature tangy crunch.

The key is patience—don’t rush the roasting, or you’ll lose that delicate crispness.

What you’ll end up with is a side dish so elegant it belongs on any dinner table—crispy on the outside, fluffy inside, and infused with herby, buttery flavor.

The vinegar adds a subtle brightness that cuts through the richness, making each bite irresistibly crisp. Serve alongside roasted meats or as a standalone appetizer for a crowd.

Beginner-friendly but undeniably sophisticated, this recipe proves you don’t need a culinary degree to create something special. The method is straightforward, but the results are anything but ordinary. Let’s get started—your taste buds will thank you.

Ingredients for ina garten smashed potatoes

Yukon Golds, fresh herbs, and a splash of vinegar—simple ingredients for Ina’s showstopping smashed potatoes.

Yukon Golds are non-negotiable here—their buttery texture holds up perfectly to smashing. Buy them from a farmers market if you can, but the grocery store ones work too (just pick firm ones with no sprouts). The herbs? Fresh is a must—dried won’t give that bright, herby punch. I always grab extra parsley because it’s the easiest to find and keeps for a week in the fridge. For the vinegar, white wine vinegar gives the best balance, but apple cider works in a pinch. The key is using good-quality vinegar—none of that cheap stuff that tastes like cleaning solution.

No fresh rosemary? Dried at half the amount is better than skipping it, but honestly, it’s worth tracking down. Short on parsley? Spinach or cilantro can stretch it out (though the flavor won’t be identical). The butter must be unsalted—salted throws off the seasoning balance. If you’re in a rush, microwave the butter in 20-second bursts until just melted (don’t let it get hot!). The olive oil is just for tossing—use whatever you’ve got, but extra-virgin adds a nice fruity note. And yes, you can use regular vinegar, but it’ll taste like you cut corners (trust me on this).

Boil the potatoes the same day you’ll roast them—they’ll dry out if prepped ahead. Store any leftover herb butter in the fridge for up to 1 week (it’s perfect for toast or corn on the cob). The smashed potatoes reheat beautifully—just pop them in a 375°F oven for 10 minutes to crisp them back up. I always make a double batch because they disappear fast at dinner parties. Leftovers keep for 3 days in the fridge, but honestly, they’re best the first day.

Instructions for Ina garten smashed potatoes recipe

Here's how to create Ina's signature crispy herb butter wedges with that signature vinegar-kissed crust.

Place the 2 lb Yukon Gold potatoes in a large pot and cover with cold water by about 2 inches. Add the 1.5 tsp kosher salt and bring to a rolling boil over high heat. Once boiling, reduce heat to medium-high and cook for 12-15 minutes until the potatoes are fork-tender when pierced with a knife.

Here's the thing—you want them tender but not falling apart. If you pierce them and the knife slides in easily with just a little resistance, they're ready. Drain immediately and let them steam-dry in the pot for 2 minutes. This step is crucial because it removes excess moisture that would otherwise prevent the potatoes from getting crispy later on.

Transfer the hot potatoes to a cutting board and let them cool for 2 minutes. Using your hands, gently press down on each potato to flatten it to about ½-inch thickness. Arrange them on a rimmed baking sheet in a single layer, leaving about ½-inch space between each wedge. This spacing ensures even browning.

Don't worry if they're not perfectly flat—some variation is normal. The goal is to create a large surface area for maximum crispiness. I like to work quickly here while the potatoes are still warm, as they'll cool faster once exposed to air. The baking sheet should fit comfortably in your oven, so adjust your arrangement if needed.

In a small bowl, whisk together the 2 tbsp white wine vinegar and 1 tbsp extra-virgin olive oil. Carefully pour this mixture over the smashed potatoes, making sure each wedge is evenly coated. The vinegar will create that signature tangy crust while the oil helps promote browning.

Use a silicone spatula to gently toss the potatoes, ensuring they're well-coated but not piled on top of each other. This step is what gives these potatoes their signature flavor and texture. Don't skip it—it's the secret to Ina's version. The potatoes should glisten slightly from the oil and vinegar mixture.

Preheat your oven to 425°F. Roast the potatoes for 30-35 minutes, flipping them halfway through cooking at the 15-minute mark. You're looking for potatoes that are golden brown on the bottom and edges, with a crispy texture when pressed gently with tongs.

Here's where patience pays off—don't open the oven door during cooking. Every time you peek, you lose heat and steam, which can prevent the potatoes from getting properly crispy. The potatoes are done when they're deeply golden and the edges are starting to crisp up. If they're browning too quickly, tent them loosely with foil for the last 10 minutes.

While the potatoes are roasting, melt the 0.5 cup unsalted butter in a small saucepan over low heat. Remove from heat and stir in the 0.25 cup fresh parsley, 0.25 cup fresh thyme, and 0.125 cup fresh rosemary. Let the mixture cool slightly while the potatoes finish roasting.

Once the potatoes are done, transfer them to a serving platter. Pour the herb butter mixture evenly over the top, making sure each wedge is coated. Sprinkle with the 0.5 tsp ground black pepper and serve immediately while still warm. The herb butter will melt into the crispy exterior, creating that perfect balance of flavors and textures that makes these potatoes so special.

Perfect pairings for these flavors

Herb Butter Sauce

Ina’s signature herb butter transforms these smashed potatoes into something extraordinary. Melt ½ cup unsalted butter in a small saucepan over low heat, then remove from heat and stir in ¼ cup finely chopped fresh parsley, thyme, and rosemary. Let it cool slightly before brushing over the roasted potatoes.

The butter should be warm but not hot—this ensures it melts beautifully into the crispy exterior. I like to use a pastry brush for even distribution, but a silicone spatula works too. 🧈

Vinegar-Kissed Crust

The vinegar is non-negotiable—it’s what gives these potatoes their signature tangy bite. Whisk together 2 tbsp white wine vinegar with 1 tbsp extra-virgin olive oil and toss the smashed potatoes in this mixture before roasting.

The acidity helps create a crispy, caramelized crust while cutting through the richness of the butter. For extra brightness, add ½ tsp lemon zest to the vinegar mixture. Trust me, this small addition elevates the flavor profile significantly. 🍶

Crispy Roasted Edges

Achieving that perfect crispy edge requires patience and high heat. Roast the potatoes at 425°F for 30-35 minutes, flipping them halfway through. The key is to resist opening the oven door—every peek releases steam and prevents proper browning.

If they’re browning too quickly, tent them loosely with foil for the last 10 minutes. The edges should be golden and crispy, while the interior remains fluffy. A quick test: press a wedge gently with tongs—if it springs back, it’s ready. 🔥

Fresh Herb Garnish

After brushing with the herb butter, sprinkle the potatoes with ½ tsp freshly ground black pepper and an extra pinch of flaky sea salt. For garnish, I like to add a few more fresh herb leaves—parsley or thyme work best.

This not only adds visual appeal but also enhances the herby aroma. Fresh herbs should always be added at the very end to preserve their vibrant color and flavor. 🌿

Wine Pairings

These herb-buttered smashed potatoes pair beautifully with crisp white wines. A Sauvignon Blanc from New Zealand or Loire Valley Sancerre complements the herby, buttery flavors perfectly. For red wine lovers, a light Pinot Noir from Oregon or Burgundy offers a subtle contrast without overpowering the dish.

Avoid heavy, oaky whites—they’ll clash with the bright vinegar notes. 🍷

Beer Pairings

If you prefer beer, opt for a crisp German Helles Lager or a Belgian Witbier. The subtle maltiness of the lager balances the richness of the butter, while the citrusy notes of the witbier echo the vinegar in the potatoes.

Avoid hoppy IPAs—they’ll compete with the herbs and overpower the delicate flavors. For a fun twist, try a light German wheat beer with a hint of lemon. 🍺

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