• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • About
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Easter
  • Holidays & Occasions
  • About
  • Subscribe
×

Home / Recipes / Side Dishes / Crispy Garlic Smashed Potatoes

Crispy Garlic Smashed Potatoes

1 hr
| Leave a Comment |
5 from 3 votes
Jump to Recipe 03/23/21 | Updated: 03/23/21 | by Nora
Smashed Potatoes Image Pin

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.

overhead close up view of smashed potatoes on black pan

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 printable recipe card at the bottom of this post for quantities!

ingredients for smashed potatoes with text labels
Ingredients for Smashed Potatoes: Cooked potatoes, olive oil, salt, pepper, Italian seasoning, garlic and butter.

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.

glass bowl with seasoned boiled potatoes
dark baking sheet with seasoned potatoes

3. Then use a potato masher to carefully smash the potatoes.

potato masher smashing potato

You don’t want them to fall apart, but you want them to flatten out and get lots of ridges and creases on top.

smashed potatoes on black pan

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.

close up photo of smashed potato with piece of butter on top
smashed potatoes dotted with butter on black pan

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.

smashed potatoes on black pan

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

What 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 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! 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.

smashed potatoes on white serving platter

Serving ideas

If you’re looking for main dishes that go well with your potatoes, here are some of our favorites:

  • Oven Baked Chicken Thighs
  • Honey Mustard Chicken with Bacon
  • Crockpot Honey Glazed Ham
  • Air Fryer Steak

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
overhead close up view of smashed potatoes on black pan
Save Recipe Saved!

Crispy Garlic Smashed Potatoes

The BEST way to make potatoes – crispy on the outside, fluffy on the inside and full of buttery garlic flavors! Serve these with your holiday dinner, or use them to make a weeknight meal feel truly special.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 3 votes
Print Add Review

Recipe details

Prep 15 mins
Cook 45 mins
Total 1 hr
Servings 6 servings
Difficulty Easy

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.
Want to save this recipe?Create an account for free to start your personal recipe box. Save any recipe by tapping the heart in the bottom right corner.
Join Now

Notes

Makes 4 generous servings or 6 smaller ones. The nutrition estimate is for 6 servings.

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

Serving: 1servingCalories: 207kcalCarbohydrates: 19gProtein: 4gFat: 13gSaturated Fat: 3gCholesterol: 10mgSodium: 49mgPotassium: 634mgFiber: 3gVitamin A: 115IUVitamin C: 18mgCalcium: 53mgIron: 5.2mg
Nutrition is an estimate.

More recipe information

Course: Side Dish
Cuisine: American

Recipe first published on 03/27/2019. Updated with better photos and text on 03/23/2021.

More potato recipes

  • Instant Pot Mashed Potatoes
  • Leftover Mashed Potato Pancakes with Cheese
  • Crispy Roasted Fingerling Potatoes
  • The Best Instant Pot Potatoes

More holiday side dishes

  • Air Fryer Carrots
  • Honey Butter Thyme Crockpot Glazed Carrots
  • Easy Sautéed Green Beans
  • Air Fryer Asparagus

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

stack of zucchini fritters on white plate

< Previous Post

top down view of a bowl with rhubarb crisp and ice cream

Next Post >

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Primary Sidebar

Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Cookie Recipes

  • The Perfect Soft Gingerbread Cookies
  • Chewy Chocolate Crinkle Cookies
  • Christmas Pinwheel Cookies
  • The Best Cut Out Sugar Cookies

see all >

Popular

  • Garlic Parmesan Crispy Oven Fried Chicken
  • Oven Baked Chicken Breast
  • Crispy Oven Fried Chicken
  • TikTok Baked Oats: 6 Ways!
  • One Pot Rigatoni Bolognese
  • Southwestern Crockpot Chicken Tacos
  • Homemade Shepherd’s Pie
  • Whole Wheat Cinnamon Crunch Banana Bread

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak
  • About
  • Contact

Footer

Footer

Follow Along













Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2023

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix