The BEST way to make potatoes – Garlic Smashed Potatoes! Crispy on the outside, fluffy on the inside and full of buttery garlic flavors.
Serve these as a side dish with a holiday dinner, or any time you want to make an extra special family meal.
Smashed Potatoes Recipe
Potatoes are always on my grocery list. We are one potato loving household over here – mashed, baked, smashed… You name it, we love it.
I’ve been wanting to share my way of making smashed potatoes for ages now, and I’m finally getting around to it now. They are so simple to make with just a handful of ingredients, but make a side of humble spuds feel so special!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Potatoes: Many kinds of potatoes can be smashed. Small-ish fingerling potatoes, baby potatoes or Yukon Gold all work. If your Yukon Golds are larger, you can slice them in half after boiling. Set them with the cut side down and then gently smash.
- Olive oil: This is my preferred oil in this recipe, but feel free to use any cooking oil you enjoy using in your kitchen. I have used canola before and it works perfectly fine.
- Garlic: If you’re not a fan of fresh garlic, just leave it out or use ½ teaspoon dried garlic powder instead.
- Butter: If you need to use margarine in place of the butter, I recommend going for stick margarine and NOT a buttery spread.
How to make Smashed Potatoes
This is a walk-through of the recipe with step photos. Skip to the printable recipe card at the bottom for exact times and temperatures.
1. Start by boiling your potatoes until fork-tender. Drain them well, then immediately process to season and smash them. They smash best when hot!
2. Combine the olive oil, garlic and seasoning in a large mixing bowl. Then add the potatoes and toss well. Spread out on a rimmed baking sheet.
3. Then use a potato masher to carefully smash the potatoes.
You don’t want them to fall apart, but you want them to flatten out and get lots of ridges and creases on top.
4. Dot all of the potatoes with a little piece of butter (this is busy work, but it’s worth it!) and roast in the oven until browned and crispy.
Serve the potatoes immediately for the most crispiness. I also like to sprinkle on some chopped parsley for a flavor kick, but that’s entirely optional.
Recipe tips
- Whenever I make smashed potatoes, I have to make twice as many as I think we’re going to eat. Because apparently my kids can eat half a pound of potatoes when they’re crispy, buttery and garlicky. And that’s half a pound each. So if you have big eaters, keep in mind that these potatoes vanish fast.
- Make sure to evenly coat the potatoes with the oil/garlic mixture. This way, they will all be evenly seasoned and will all crisp up and brown nicely.
- Do not allow the potatoes to get cold once you have boiled them. They really are much more difficult to neatly smash once they have cooled and the starches have set. Only cool them for a few minutes after draining, just so that you can handle them without burning your fingers.
- Keep a close eye on the potatoes during the final 5 minutes of baking. You do want them to get golden brown and crispy, but they mustn’t burn. If you’re having a hard time getting a golden crisp on them (this can happen depending on your oven), place them under the broiler for 1-2 minutes.
Recipe FAQs
In short: They are amazing. Boiled potatoes, coated in the most amazing garlic/butter/oil mix, smashed to become all wobbly and uneven (the more ridges, the crispier they get!) and then roasted to crispy perfection.
So I have a few tips and tricks for how I get my smashed potatoes to come out super crispy.
I use a potato masher to smash them: That way, the potatoes get some extra ridges. Yeah, I’m starting to sound like a broken record here 😉
I don’t skimp on the butter and oil: This is not the time to make a low fat side dish. The potatoes need the oil and butter to really crisp up.
I add butter to every potato individually: It’s a little more work, but worth it. I coat the potatoes with a garlicky, seasoned oil before cutting them in half. Then after smashing them, I put a small piece of butter on each smashed potato. It helps with crispiness and adds so much delicious flavor!
I’m not going to lie, it took me a few batches of smashed potatoes to get the hang of it.
Here are a few important tips I’ve learned:
Smash them while hot! The starch firms up as the potatoes cool, which makes it harder to smash them.
Don’t actually smash, but push: Hold the potato with one hand (to keep it from totally falling apart) and then push down on it firmly with your tool of choice (I use a potato masher, you can also use a measuring cup or the bottom of a sturdy glass).
Don’t worry if they fall apart a little – just kinda push the potato back together again and it will be fine.
Serving ideas
If you’re looking for main dishes that go well with your potatoes, here are some of our favorites:
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Crispy Garlic Smashed Potatoes
Recipe details
Ingredients
- 2 pounds small potatoes skin on; see notes for potato varieties that work
- 4 tablespoons olive oil
- 5 cloves garlic minced
- 1 teaspoon Italian seasoning OR dried thyme
- salt & pepper to taste
- 2 tablespoons butter chopped
Instructions
- Prep potatoes: Boil potatoes in well-salted water in their skin until fork-tender. Drain well.
- Prep: Preheat oven to 425°F (220°C). Have a rimmed baking sheet ready (if you want to line the baking sheet for easier clean up, use aluminum foil, NOT parchment, or the potatoes won't get crispy).
- Season potatoes: Toss hot potatoes with olive oil, minced garlic, Italian seasoning, salt and pepper. Transfer to prepared baking sheet, including any oil remaining at the bottom of the bowl.
- Smash potatoes: Using a potato masher, a measuring cup or the bottom of a sturdy glass, push down on each potato to smash it.
- Bake: Place a small piece of butter on each potato and bake for 20-25 minutes, or until golden crispy. Serve immediately.
Notes
Ingredient notes
- Potatoes: Many kinds of potatoes can be smashed. Small-ish fingerling potatoes, baby potatoes or Yukon Gold all work. If your Yukon Golds are larger, you can slice them in half after boiling. Set them with the cut side down and then gently smash.
- Olive oil: This is my preferred oil in this recipe, but feel free to use any cooking oil you enjoy using in your kitchen. I have used canola before and it works perfectly fine.
- Garlic: If you’re not a fan of fresh garlic, just leave it out or use ½ teaspoon dried garlic powder instead.
- Butter: If you need to use margarine in place of the butter, I recommend going for stick margarine and NOT a buttery spread.
Recipe tips
- Whenever I make smashed potatoes, I have to make twice as many as I think we’re going to eat. Because apparently my kids can eat half a pound of potatoes when they’re crispy, buttery and garlicky. And that’s half a pound each. So if you have big eaters, keep in mind that these potatoes vanish fast.
- Make sure to evenly coat the potatoes with the oil/garlic mixture. This way, they will all be evenly seasoned and will all crisp up and brown nicely.
- Do not allow the potatoes to get cold once you have boiled them. They really are much more difficult to neatly smash once they have cooled and the starches have set. Only cool them for a few minutes after draining, just so that you can handle them without burning your fingers.
- Keep a close eye on the potatoes during the final 5 minutes of baking. You do want them to get golden brown and crispy, but they mustn’t burn. If you’re having a hard time getting a golden crisp on them (this can happen depending on your oven), place them under the broiler for 1-2 minutes.
Nutrition
More recipe information
Recipe first published on 03/27/2019. Updated with better photos and text on 03/23/2021.
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