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.
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!
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
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 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.
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.
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 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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