Fluffy and soft on the inside, yet crispy and crunchy on the outside, garlic smashed potatoes are just the best! They’re smothered in a buttery garlic sauce and baked to perfection. Easy to make and even easier to eat- you must try this side dish!
Potatoes really are just the best. They’re so versatile and come in so many wonderful forms, but if I had to choose… smashed potatoes might just top the rankings. I mean what more could you want?! They have the soft inside like a mashed potato, but roasting them gets them super crispy.
Plus, the garlicky butter sauce just takes them over the edge. So ideal as a side dish for just about anything… or maybe just make a pan of them and have those for dinner! I certainly wouldn’t judge you.
They’re truly the perfect way to use that little bag of potatoes sitting in the back of your pantry (we all have one!).
Types of Potatoes to Use
The best types of potatoes to use for smashed potatoes are either baby gold or baby red. You definitely want to use the smallest potatoes that you can find! They will be easier to smash and hold together better than a larger potato.
Smaller potatoes are usually available in both red and yellow. Yellow (gold) potatoes are going to be a bit more buttery, whereas red potatoes have more flavor.
As long as you can find red or gold baby potatoes, you can’t go wrong! Just steer away from russet potatoes or anything larger than a baby potato.
How to Make Smashed Potatoes
Smashed potatoes are incredibly easy to make (although they look and taste impressive!) but they do take a bit more time than just roasting. But I promise they are easy!
Always Wash Potatoes
To start, you will want to wash and scrub the potatoes to remove any dirt that may be on them. Potatoes can be quite dirty, so definitely don’t skip this step!
Boiling Potatoes Until Fork Tender
The next step is to add the whole baby potatoes to a large pot and fill with cold water until covered. You want to use cold water because it will heat up evenly, so each potato will cook at the same rate.
Once you bring the pot of potatoes to a boil, turn to medium-low and simmer on a gentle boil until potatoes are fork tender, which will take about 15-20 minutes. Once the potatoes are fork tender, drain them in a colander and rinse with cold water to stop the cooking process.
Lay the potatoes on a towel to dry them off.
Prepping the Baking Sheet
You want to make sure to use a large baking sheet so that the potatoes have enough room to spread out and not be touching. Line the baking sheet with parchment paper and drizzle the parchment paper with olive oil, spreading it in a thin layer.
How to Smash Potatoes
Line the potatoes on a baking sheet and using the bottom of a flat glass, gently push down and twist slightly to smash the potato. You want to be gentle enough to not break the potato apart completely.
Seasoning the Potatoes
After each potato is smashed, sprinkle them with a pinch of salt and pepper. Brush each potato with the garlic butter (reserve half) and they are ready to roast!
Roasting the Smashed Potatoes
Simply bake the smashed potatoes for 30 minutes, flipping halfway and brushing with the remaining garlic butter at the midway point.
Optional Toppings Suggestion for Smashed Potatoes
- If desired, you can sprinkle each potato with grated parmesan cheese halfway through baking, or after baking
What to Serve with the Smashed Potatoes
Omg, they seriously go with EVERYTHING, but my top recommendations would be:
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Easy Garlic Smashed Potatoes
- 1 lb baby red or gold potatoes
- 1-2 tsp salt
- 1 tsp black pepper
- 4 tbsp butter
- 4 minced garlic cloves
- Preheat the oven to 425. Add baby potatoes to a large pot and cover with cold water. Turn to a boil and simmer until fork tender, about 15-20 minutes. Drain.
- Line a baking sheet with parchment paper and drizzle with oil.
- Lay the potatoes out and use the bottom of a flat glass to gently push down and twist, smashing them.
- Season each potato with a pinch of salt and pepper.
- Melt the butter in a small dish and add the minced garlic cloves. Brush half of the mixture on the potatoes.
- Bake at 425 for 15 minutes, flip and brush with remaining mixture, then continue baking until crispy and golden brown, about 15 more minutes.
- Garnish with parsley.
YUM!! I made these for dinner and they were crispy and delicious. The potatoes soak up that garlic butter and are so soft and yummy! I made them with chicken for dinner, then heated the leftovers up in a pan for leftovers for breakfast potatoes, and they were still just as crispy! Will definitely make again.
Aww, so glad you loved them! Thanks so much for leaving a comment!
Super easy and delicious!
So glad you think so!