Garlic Smashed Potatoes
If you love potatoes in any form—mashed, roasted, or fried—then you’re in for a treat with garlic smashed potatoes! These crispy, golden bites combine the best of both worlds: the creamy, fluffy inside of a mashed potato with the crispy, crunchy edges of a roasted potato. They’re packed with garlic, fresh herbs, and a hint of salt, making them a side dish that’s impossible to resist. Whether you’re serving them up with a juicy steak, roasted chicken, or just eating them straight from the pan (no judgment here!), they’re guaranteed to be a hit.
Garlic Smashed Potatoes
The best part about this recipe? It’s incredibly easy and foolproof. You don’t need fancy ingredients or complicated steps—just boil, smash, season, and bake. The oven does all the work, crisping up the potatoes to perfection while the garlic and herbs infuse them with rich, savory goodness. Plus, they’re totally customizable. Want to sprinkle some Parmesan on top? Go for it. Feeling spicy? A pinch of red pepper flakes will add the perfect kick.
These smashed potatoes are also perfect for entertaining. Unlike traditional mashed potatoes that can get gluey or need constant stirring, these hold their shape beautifully and reheat like a dream. Serve them for a holiday dinner, a casual family meal, or even as an appetizer with a dipping sauce. No matter how you enjoy them, one thing is certain—you’ll be making them again and again!
What You Will Love About This Recipe
Perfect Texture – Crispy on the outside, buttery soft on the inside.
Easy to Make – No peeling required, and the steps are simple and straightforward.
Endlessly Customizable – Switch up the seasonings, add cheese, or drizzle with a sauce for a whole new flavor.
What supplies will I need to make Garlic Smashed Potatoes?
- Large baking sheet with a rim
- Mixing bowl
- Whisk
- Garlic press
- Measuring cups and spoons
- Pastry brush
- Potato masher
How to Make Garlic Smashed Potatoes
- Preheat the oven to 425F. Grease a large baking sheet with 1 teaspoon olive oil.
- Add potatoes to a large pot. Fill with cold water to cover about one to two inches above potatoes. Bring to a boil. Boil for 15 minutes, or until potatoes can be easily pierced with a fork. Drain water and set potatoes aside to cool for 5 to 10 minutes.
- While the potatoes are cooling, whisk together 1/3 cup olive oil, garlic, thyme, garlic salt and pepper in a medium sized bowl.
- Once potatoes are cool enough to handle, place them on the prepared baking sheet. Smash the potatoes with a potato masher.
- Using a pastry brush, brush the oil mixture on top of potatoes.
- Bake for 25 to 27 minutes, or until potatoes are golden.
- Sprinkle with chives and serve hot.
Tips & Tricks
- Choose the Right Potatoes – Mini yellow or baby Yukon Gold potatoes work best since they’re naturally creamy and hold their shape well.
- Don’t Over-Boil – Boil just until fork-tender. Overcooked potatoes can fall apart when smashed.
- Use a Heavy Baking Sheet – A sturdy pan helps achieve that perfect crisp without burning the bottoms.
- Brush, Don’t Pour – Brushing on the garlic oil ensures even coating and helps every bite get crispy.
FAQs
Garlic Smashed Potatoes
Garlic Smashed Potatoes are one of the most flavorful potatoes you will ever make! They are tender on the inside and crispy on the outside packed with a burst of flavor thanks to the mini yellow potatoes, the garlic, and fresh thyme. This is the perfect side to serve with just about every meal.
Ingredients
- 1.5 lb yellow mini potatoes
- 1/3 cup extra virgin olive oil, plus 1 teaspoon for greasing baking sheet
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
- 1 tablespoon fresh chives, chopped, for garnish (optional)
Instructions
- Preheat the oven to 425F. Grease a large baking sheet with 1 teaspoon olive oil.
- Add potatoes to a large pot. Fill with cold water to cover about one to two inches above potatoes. Bring to a boil. Boil for 15 minutes, or until potatoes can be easily pierced with a fork. Drain water and set potatoes aside to cool for 5 to 10 minutes.
- While the potatoes are cooling, whisk together 1/3 cup olive oil, garlic, thyme, garlic salt, and pepper in a medium-sized bowl.
- Once potatoes are cool enough to handle, place them on the prepared baking sheet. Smash the potatoes with a potato masher.
- Using a pastry brush, brush the oil mixture on top of the potatoes.
- Bake for 25 to 27 minutes, or until potatoes are golden.
- Sprinkle with chives and serve hot.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 322Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 216mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
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