​Garlic Smashed Potatoes Recipe: Perfectly Golden and Crunchy

Crispy, golden, and bursting with aromatic garlic perfection, Garlic Smashed Potatoes are the ultimate side dish with restaurant-quality appeal. These irresistible potatoes feature tender baby potatoes that are boiled, smashed, and roasted until crispy with generous amounts of garlic, herbs, and butter for a stunning finish. It’s the kind of side dish that fills the whole kitchen with incredible aromas and draws everyone straight to the dinner table asking for the recipe.

Each bite delivers a heavenly combination of textures—crispy, golden edges, fluffy interior, and perfectly seasoned exterior with rich garlic notes, buttery richness, herbaceous freshness, and savory depth. Whether you’re making Garlic Smashed Potatoes for holiday dinners or serving at casual weeknight meals, this recipe is as easy to make as it is to love. Add your favorite touches like fresh rosemary, parmesan cheese, crispy bacon bits, or sour cream for a colorful, customizable side that feels like something from a steakhouse.

Why You’ll Love These Garlic Smashed Potatoes

• Maximum crispy surface: Smashing creates more edges that get gloriously crispy in the oven.
• Simple technique: Just boil, smash, season, and roast—no complicated skills required.
• Garlic lover’s dream: Generous amounts of garlic infuse every bite with aromatic flavor.
• Impressive presentation: These Garlic Smashed Potatoes look professionally crafted on any plate.
• Make-ahead friendly: Boil and smash ahead, then roast just before serving for easy entertaining.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before diving into these delicious Garlic Smashed Potatoes, having the right tools on hand will make everything smoother—from prep to clean-up.

Essential Tools & Why You Need Them:

Large Pot with Lid
This is the MVP of the recipe. It provides enough space to boil potatoes evenly without overcrowding.

Baking Sheet (Rimmed)
Essential for roasting the smashed potatoes with high heat without oil running off the edges.

Potato Masher or Heavy Glass
Perfect for smashing potatoes to the ideal thickness that creates maximum crispy edges.

Parchment Paper or Silicone Mat
Ideal for preventing sticking and making cleanup effortless after roasting.

Pastry Brush
Best for brushing garlic butter over every surface of the smashed potatoes evenly.

Sharp Knife & Cutting Board
For mincing fresh garlic and chopping herbs with precision.

Measuring Cups & Spoons
Precision matters—especially for the garlic-to-butter ratio that creates perfect flavor balance.

Having these items prepped and within reach makes the cooking process seamless and safe.

Preparation Tips

• Choose small, uniform potatoes for even cooking and consistent smashing results.
• Don’t overcook during boiling or they’ll fall apart when smashing—tender but firm is ideal.
• Smash gently but firmly to flatten without completely breaking apart the potato.
• Use parchment paper for the crispiest bottoms and easiest cleanup possible.
• Don’t skip the garlic butter baste during roasting—it adds incredible flavor depth.
• Let them roast undisturbed for the first 20 minutes so crispy crusts can form properly.

These small touches make a big difference in taste, texture, and presentation.

Ingredients for These Garlic Smashed Potatoes

Here’s everything you’ll need to bring these crispy, flavor-packed Garlic Smashed Potatoes to life. Most of the ingredients are simple staples with gourmet results.

For the Potatoes:

• 2 lbs baby potatoes or small Yukon Gold potatoes (about 1½-2 inches diameter)
• 2 tablespoons salt (for boiling water)
• 4 tablespoons unsalted butter, melted
• ¼ cup olive oil
• 6 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

For Topping & Serving:

• 2 tablespoons fresh parmesan cheese, grated
• Extra fresh parsley for garnish
• Flaky sea salt
• Sour cream or Greek yogurt (optional)
• Fresh chives, chopped (optional)

Optional Flavor Additions:

• Fresh rosemary instead of thyme
• Lemon zest for brightness
• Crispy bacon bits
• Red pepper flakes for heat
• Ranch seasoning mix
• Truffle oil drizzle
• Blue cheese crumbles

Everything in this list balances richness and aromatic garlic flavor—the combination of fresh and powdered garlic creates incredible depth. The herbs and cheese are optional but give the Garlic Smashed Potatoes a restaurant-worthy finish.

Step 1: Boil the Potatoes

Place the baby potatoes in a large pot and cover with cold water by about 2 inches. Add 2 tablespoons of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender but not falling apart—you should be able to easily pierce them with a fork but they should still hold their shape. Drain thoroughly in a colander and let them steam-dry for 2-3 minutes.

Step 2: Prepare the Garlic Butter

While the potatoes are boiling, make the garlic butter mixture. In a small bowl, combine the melted butter, olive oil, minced garlic, garlic powder, salt, black pepper, and paprika. Whisk everything together until well combined. The mixture should be fragrant and glossy. Set aside half of this mixture for basting during roasting. Stir the fresh parsley and thyme into the remaining half.

Step 3: Prepare for Roasting

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Lightly brush or spray the parchment with cooking spray or a bit of olive oil to ensure maximum crispiness and prevent any sticking during the roasting process.

Step 4: Smash the Potatoes

Transfer the drained, slightly cooled potatoes to the prepared baking sheet, spacing them about 2-3 inches apart. Using a potato masher, the bottom of a heavy glass, or a measuring cup, gently press down on each potato to flatten it to about ½-inch thickness. The potato should smash and spread but still hold together—you want cracks and crevices that will get crispy, not completely mashed potato. If any potatoes break apart, just push the pieces back together.

Step 5: Season the First Side

Brush each smashed potato generously with the herb-garlic butter mixture, making sure to get butter into all the cracks and crevices. This is crucial for developing that golden, crispy exterior that makes Garlic Smashed Potatoes so irresistible. Be generous—don’t hold back on the garlic butter!

Step 6: Roast Until Crispy

Place the baking sheet in the preheated oven and roast for 20-25 minutes until the bottoms are golden brown and crispy. Carefully remove from the oven and use the reserved plain garlic butter mixture to brush the tops of the potatoes generously. Return to the oven and roast for another 15-20 minutes until the tops are also golden and crispy, and the edges are deeply browned and crunchy.

Step 7: Finish and Serve

Remove the Garlic Smashed Potatoes from the oven and immediately sprinkle with grated parmesan cheese while they’re still hot so the cheese melts slightly. Garnish with extra fresh parsley, a sprinkle of flaky sea salt, and any other toppings you like. Serve hot straight from the baking sheet or transfer to a serving platter. These are best enjoyed immediately while the edges are at maximum crispiness.

Notes

Potato Variety: Baby potatoes, fingerlings, or small Yukon Golds all work beautifully—avoid russets as they’re too starchy.

Make-Ahead Tips: Boil and smash the potatoes up to 4 hours ahead, refrigerate, then roast when ready to serve.

Extra Crispy Secret: After the first flip, increase oven temperature to 450°F for the last 10 minutes for ultra-crispy edges.

Vegan Version: Use olive oil instead of butter and omit the parmesan cheese for dairy-free Garlic Smashed Potatoes.

Watch Out for These Mistakes While Cooking

• Overboiling the potatoes: They’ll fall apart when smashing. Cook until just fork-tender, not mushy.
• Smashing while too hot: Let them cool slightly or they’ll stick to your masher and break apart messily.
• Not spacing them apart: Crowded potatoes steam instead of crisp. Give them room to breathe.
• Using too little fat: The garlic butter creates the crispy crust. Don’t skimp on it.
• Flipping too early: Let the first side develop a deep golden crust before flipping or they’ll stick.
• Skipping parchment paper: This makes cleanup harder and potatoes more likely to stick and tear.
• Using large potatoes: They don’t cook evenly and create too-thick centers that won’t crisp properly.
• Not preheating the oven: Starting in a cold oven prevents proper crisping and browning.

What to Serve With Garlic Smashed Potatoes?

These crispy, garlicky potatoes are versatile enough to pair with nearly any main dish. Whether you’re going casual or elegant, there’s an option for every preference.

8 Delicious Recommendations:

Grilled Steak
A perfectly seared steak pairs beautifully with crispy Garlic Smashed Potatoes for classic steakhouse vibes.

Roasted Chicken
Herb-roasted chicken and garlicky potatoes create a complete, comforting Sunday dinner.

Grilled Salmon
Flaky salmon balances the richness of the potatoes with heart-healthy omega-3s.

Pork Chops
Pan-seared or grilled pork chops complement the garlic and herbs perfectly.

Lamb Chops
Elegant lamb chops with rosemary and these potatoes make an impressive dinner party menu.

Meatloaf
Classic comfort food combination—hearty meatloaf with crispy potatoes on the side.

Veggie Burgers
For vegetarians, these potatoes elevate any plant-based burger into a complete meal.

Simple Green Salad
A crisp salad with vinaigrette cuts through the richness and adds freshness to the plate.

These pairings help round out the meal and bring a restaurant-level feel to your dinner table.

Storage Instructions

Garlic Smashed Potatoes are best enjoyed fresh, but leftovers can be stored and reheated successfully.

How to Store:

Refrigerator: Store leftover Garlic Smashed Potatoes in an airtight container for up to 3 days in the refrigerator.

Freezer: Not recommended—the texture becomes mushy and they won’t re-crisp well after freezing.

Room Temperature: Not recommended—potatoes should be refrigerated within 2 hours for food safety.

Reheating Instructions:

Oven (Best Method): Reheat at 400°F for 10-15 minutes on a baking sheet until crispy and heated through. This restores the crispy texture beautifully.

Air Fryer: Reheat at 375°F for 5-7 minutes for quick re-crisping with minimal effort.

Microwave (Not Recommended): While this heats them quickly, it makes them soggy. Only use if you’re okay with soft potatoes.

Stovetop: Heat in a skillet with a little oil over medium-high heat until crispy on both sides.

Estimated Nutrition (Per Serving – Based on 6 Servings)

Please note this is an approximate breakdown and may vary based on exact ingredients used.

Nutrient	Amount Per Serving
Calories	215
Protein	4g
Carbohydrates	26g
Dietary Fiber	3g
Sugar	2g
Total Fat	11g
Saturated Fat	4g
Unsaturated Fat	6g
Trans Fat	0g
Cholesterol	15mg
Sodium	420mg

This satisfying side dish delivers comfort and flavor—perfect for any meal where you want something special alongside your main course.

Frequently Asked Questions

1. Can I make Garlic Smashed Potatoes ahead of time?
Yes! Boil and smash the potatoes up to 4 hours ahead, then refrigerate. Roast with garlic butter just before serving for best results.

2. What’s the best potato variety for this recipe?
Baby potatoes, Yukon Golds, or fingerlings work best—they have creamy interiors and hold their shape when smashed.

3. Why aren’t my potatoes getting crispy?
Make sure to use enough fat, space them properly, use high heat, and don’t flip too early. Parchment paper also helps.

4. Can I use dried herbs instead of fresh?
Yes, use 1 teaspoon dried thyme and 1 teaspoon dried parsley. Add them to the garlic butter mixture.

5. How do I prevent the potatoes from sticking?
Use parchment paper or a silicone mat, brush it with oil, and let the potatoes develop a crust before attempting to flip them.

6. Can I make these in an air fryer?
Absolutely! After smashing and seasoning, air fry at 400°F for 15-20 minutes, flipping halfway through.

7. What if I don’t have fresh garlic?
Increase the garlic powder to 2 teaspoons, though fresh garlic provides much better flavor and aroma.

8. Can I use sweet potatoes instead?
Yes, though they require slightly longer cooking time and won’t get quite as crispy as regular potatoes.

Conclusion

Garlic Smashed Potatoes are the ultimate combination of crispy texture and bold garlic flavor—all roasted to golden perfection in one simple recipe. With their crunchy edges, fluffy centers, and aromatic garlic-herb coating, they’re everything you love about roasted potatoes, elevated to irresistible status.

Perfect for weeknight dinners, holiday feasts, or any time you want to transform humble potatoes into something extraordinary, these Garlic Smashed Potatoes are as versatile as they are delicious. Plus, with endless seasoning and topping options, you can make them uniquely yours while keeping the technique beautifully simple. So grab your potato masher and make your next side dish something everyone remembers!