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Garlic Smashed Potatoes

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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. 

Garlic Smashed Potatoes

The other day I introduced you all to one of my favorite potato dishes, Duchess Potatoes and you all went crazy loving them! So since I now know that you all love potatoes just as much as me I thought it was high time to share with you another family favorite, these Garlic Smashed Potatoes! 

Garlic Smashed Potatoes

While these aren’t the quickest potatoes you will make, they are one of the best! You will love the soft insides with the crispy outsides that are drizzled in the most amazing garlic herbed olive oil goodness. Once you try these they will become your new family favorite! 

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
Garlic Smashed Potatoes

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. 
smash the potatoes
  • Using a pastry brush, brush the oil mixture on top of potatoes.
brush with the oil mixture
  • Bake for 25 to 27 minutes, or until potatoes are golden. 
Garlic Smashed Potatoes
  • Sprinkle with chives and serve hot.
Garlic Smashed Potatoes

Tips Tricks and FAQs

  • You want to make sure you use a rimmed baking sheet to ensure that your potatoes don’t slide off the pan. 
  • Be sure you don’t overcook your potatoes or they will fall apart when you smash them. 
  • You can use other varieties of mini potatoes if you would like. Try Red mini potatoes, they are delicious. 
  • If you can’t use fresh thyme, you can use 1 teaspoon of dried thyme.
  • If you are not a fan of chives, you can use sliced green onions. 
  • If you prefer to dip your Garlic Smashed Potatoes, try using a sour cream-based chip dips to dip potatoes. I’ve used French Onion Dip and Herb and Spice Dip. You could also just use plain sour cream if you like.
Garlic Smashed Potatoes

How to Store Garlic Smashed Potatoes

You will want to store your leftovers in an airtight container in the fridge for up to 2days. 

Can I make these ahead of time?

Yes, you can make these ahead of time. I recommend cooking the potatoes on the stove and then letting them sit. For best results, bake them right before you are ready to serve them. 

Garlic Smashed Potatoes pin

Can I use regular sized potatoes?

Technically you can use regular-sized potatoes, but I really recommend the mini potatoes. They have more flavor and they will become more crispy as they cook. Bigger potatoes aren’t as crispy.

Garlic Smashed Potatoes

Garlic Smashed Potatoes

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

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

  1. Preheat the oven to 425F. Grease a large baking sheet with 1 teaspoon olive oil.
  2. 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.
  3. While the potatoes are cooling, whisk together 1/3 cup olive oil, garlic, thyme, garlic salt, and pepper in a medium-sized bowl.
  4. Once potatoes are cool enough to handle, place them on the prepared baking sheet. Smash the potatoes with a potato masher. 
  5. Using a pastry brush, brush the oil mixture on top of the potatoes.
  6. Bake for 25 to 27 minutes, or until potatoes are golden. 
  7. Sprinkle with chives and serve hot.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 322Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 216mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g

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