The BEST way to make potatoes – Garlic Smashed Potatoes! Crispy on the outside, fluffy on the inside and full of buttery garlic flavors!
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.
Smashed Potatoes Recipe
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.
How could they not though? With the crispy edges, the fluffiness inside and the amazing flavors… Truly a spud to devour!
How to Make Smashed Potatoes:
What are smashed potatoes?
First off – what even are smashed potatoes?
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.
How do you make the potatoes crispy?
So I have a few tips and tricks for how I get my smashed potatoes to come out super crispy.
- I don’t use baby potatoes: That’s right, I don’t. I use regular smaller Yukon Gold potatoes and cut them in half after boiling. They break up so much better than baby potatoes, and get so many more ridges to crisp up.
- 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!
How do you smash a potato?
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! It may hurt your fingers a little, but 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.
More potato recipes you’ll love:
Crispy Garlic Smashed Potatoesmade it? tap the stars to add your rating!
- 2 pounds smaller Yukon Gold potatoes (skin on)
- 4 tablespoons olive oil
- 5 cloves garlic (minced)
- 1 teaspoon dried thyme
- salt & pepper (to taste)
- 2 tablespoons butter (chopped)
- Prep potatoes: Boil the potatoes in well-salted water in their skin until fork-tender. Drain well.
- Prep: Preheat the oven to 425°F. Get 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 the hot potatoes with olive oil, minced garlic, dried thyme, salt and pepper. Transfer to the prepared baking sheet, including any oil remaining at the bottom of the bowl. Slice the potatoes in half and set them cut-side-down on the baking sheet.
- Smash potatoes: Using a potato masher, a measuring cup or the bottom of a sturdy glass, push down on each potato to smash and squash it (hold on to it with your other hand so it doesn’t completely fall apart) – the more ridges it gets, the better!
- Bake: Place a small piece of butter on each potato and bake for 20-25 minutes, or until golden crispy.