Crispy on the outside and soft in the center, these Garlic Smashed Potatoes are an easy side dish that delivers big flavor with minimal effort. Roasted until golden and finished with garlic and fresh herbs, they're ready in about 45 minutes and pair beautifully with Grilled Chicken Kabobs for a simple, satisfying meal.
Garlic Smashed Potatoes At A Glance
- ⏱️ Total Time: 45 minutes (15 min prep + 30 min cook)
- 🍽️ Servings: 8
- 🍴 Cuisine Type: Mediterranean Inspired / Modern Comfort
- 🌿 Flavor Profile: Crispy edges, tender centers, and a fragrant mix of rosemary, thyme, garlic, and melted butter for a savory herby finish.
- 📚 Dietary Info: Naturally gluten free; can be made dairy free using olive oil in place of butter.
- 📦 Storage Notes: Store leftovers in an airtight container for 2 to 3 days. Reheat at 400°F for about 10 minutes until warmed and lightly crisp.
- ⭐ Why You'll Love It: These potatoes look impressive yet require very little effort. They are ideal for weeknights, holidays, or any time you need a side dish that disappears quickly and earns compliments every time.
These smashed potatoes are the kind of side dish that works with just about any main course. I love serving them with Barbecued Boneless Beef Short Ribs when I want something hearty, or alongside Middle Eastern Chicken for a more Mediterranean-style meal. They're also a perfect match for Brown Sugar Baked Salmon, where the crispy, garlicky potatoes balance the sweet and savory flavors of the fish.
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What really makes these potatoes shine is how versatile they are once they hit the table. Serve them straight from the oven or dress them up with your favorite toppings and sauces. A spoonful of Tzatziki, a drizzle of Lemon Garlic Tahini, or even a bit of Basil Pesto takes them in a completely different direction, which means you can serve this same recipe again and again without it ever feeling repetitive.
Key Ingredients
- Potatoes - Fingerlings work especially well because they cook evenly and hold their shape, but any small potato will do. Baby golds, reds, or a mixed bag all create a nice blend of textures and colors. Choose potatoes that are similar in size so they boil at the same rate and smash cleanly.
- Garlic - Fresh minced garlic brings bold flavor and infuses the butter as it melts. It browns slightly in the oven and adds a subtle sweetness. If you want a milder garlic flavor, use one clove or substitute with garlic powder. If you do substitute for garlic powder, I use 1 teaspoon in this recipe. If you would like to ramp up the flavor you can also add 1 teaspoon onion powder as well. While I don't add black pepper, it would also be a nice addition.
See the recipe card for quantities.
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Variations
While I love the subtle blend of herbs and garlic, below are a few fun new flavors to try:
- Cheesy - sprinkle on some parmesan cheese for a comforting cheesy blend or top them with cheddar cheese.
- Spicy - if you want to add some heat to your side dish you can easily add some chopped jalapeno peppers to the smashed potatoes or sprinkle on red pepper flakes.
- Herbs galore - though rosemary and thyme are favorites, you can swap those out for tasty creations like basil, parsley, chives, or, feel free to use Italian seasoning. While fresh herbs taste the best, you can use dried herbs.
- Saucy - drizzle them with Argentinian Chimichurri Recipe, Lemon Yogurt, or a homemade lemon dill sauce for a burst of flavor.
How To Make Garlic Smashed Potatoes: Step-By-Step
Step 1: Fill a large pot with cold water and about a tablespoon of salt. Bring to a boil. Place the petite potatoes into the boiling water and cook until mostly soft, about 15-20 minutes.
Step 2: Remove them from the water with a slotted spoon and place them on an aluminum foil-lined large rimmed baking sheet in a single layer. Let them cool briefly.
Spray the bottom of a cup, glass, or bowl with non-stick spray, and then gently smash each potato down with the bottom of the cup, glass, or bowl.
Step 3: Heat the butter in a small bowl in the microwave or in a small pot on the stove until you have melted butter. Add the rosemary, thyme, and garlic in a microwave until the butter is melted. Using the garlic butter, gently spoon it over the potatoes.
Step 4: Sprinkle with kosher salt and bake at 450 degrees Fahrenheit until crispy, about 30 minutes.
Hint: Make sure you spray the bottom of your cup or bowl before you smash the potatoes so the potatoes do not stick to the bottom.
Gwen's Pro Tips
For best results, don't over-boil the potatoes. You want them to still be slightly firm. Also, let them cool every so quickly on the large baking sheet pan before smashing them. This helps them stay crisp.
Leave a little room between each potato when you place them on the sheet. They do expand a bit as you smash. Do not stack the potatoes on top of each other or they won't get crispy.
These potatoes make a natural pairing with steak and chicken. I like serving them with the Balsamic Marinade For Steak which is a flank steak recipe.
Frequently Asked Questions
Smashed potatoes are cooked and eaten with the skin on. They're typically boiled, then smashed down and finally roasted, which results in a crispy outer casing. Mashed potatoes are peeled, boiled, and then mashed for a light and fluffy texture. Smashed potatoes are typically small-sized potatoes.
Baby potatoes (which are small or fingerling potatoes) work best for smashed potatoes because you want the skin over the entire potato. Using different colors of potatoes will be delicious. These potatoes make a natural pairing with steak and chicken. I like serving them with the Flank Steak.
Typically, smashed potatoes fall apart if they've been overcooked when boiling. Try to leave a little bit of firmness to the potatoes so that they hold together better when smashing.
Other Easy Side Dish Recipes
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Thank you!
Gwen
Garlic Smashed Potatoes (Crispy Oven Roasted)
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Ingredients
- 2 lbs potatoes fingerling or small new potatoes
- 12 oz unsalted butter
- 4 tbsps fresh rosemary roughly chopped
- 4 tbsps fresh thyme
- 2 garlic cloves minced
- Kosher salt
Instructions
- Preheat the oven to 450℉.
- Fill a large pot with cold water and about a tablespoon of salt. Bring to a boil.
- Add the potatoes and boil until slightly soft, about 15-20 minutes. They should pierce easily with a fork.
- Prepare a large rimmed sheet pan by covering it in aluminum foil or parchment paper.
- Using a slotted spoon, remove the cooked potatoes and place them in a single layer on the prepared pan.
- Spray the bottom of a cup, bowl, or glass with non-stick spray.
- Smash each of the potatoes about ¾ quarters of the way to the bottom of the pan.
Herbed Garlic Butter
- Melt the butter in a pan on the stove or in the microwave using a microwave safe bowl.
- Add the garlic, rosemary, and thyme to the butter.
- Spoon the butter over the smashed potatoes.
- Sprinkle Kosher salt over the potatoes to taste. (I like a lot of salt with my potatoes!)
- Roast until crispy, about 25-30 minutes.
Anonymous says
A favorite!