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.
2poundssmall potatoesskin on; see notes for potato varieties that work
1teaspoonItalian seasoningOR dried thyme
salt & pepperto taste
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.
Makes 4 generous servings or 6 smaller ones. The nutrition estimate is for 6 servings.
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.
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.