Crispy Garlic Smashed Potatoes – The Best Ever Side Dish Recipe
Looking for a potato dish that’s a little more exciting than your usual mash or fries? These crispy garlic smashed potatoes are the perfect combination of fluffy and golden – crunchy on the outside and soft on the inside. Ideal as a hearty side or savory snack, this recipe is simple, satisfying, and sure to be a hit at any table.
Why You’ll Love These Crispy Smashed Potatoes
These potatoes strike the perfect balance between texture and flavor. Boiled until fork-tender, smashed flat, and roasted until crisp, they’re buttery, garlicky, and slightly salty — everything a good side dish should be. Plus, they’re naturally gluten-free and incredibly easy to make.
Ingredients
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1.5 lbs (about 700g) baby or small potatoes
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Salt, to taste
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2 tbsp butter, melted
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1 tbsp olive oil
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Freshly ground black pepper, to taste
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Optional: minced garlic, fresh herbs (parsley, rosemary, or thyme)
Instructions
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Prep the Potatoes – Wash and scrub your potatoes thoroughly. No need to peel them.
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Boil Until Tender – Bring a large pot of salted water to a boil. Add the potatoes and cook for 30–35 minutes, or until fork-tender.
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Smash the Potatoes – Preheat your oven to 425°F (220°C). Drain the potatoes and transfer them to a baking tray. Use a large fork or potato masher to gently press each one flat.
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Season and Drizzle – Drizzle with melted butter and olive oil. Sprinkle generously with salt, pepper, and minced garlic (if using).
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Bake Until Crispy – Roast in the oven for 30–40 minutes, or until the edges are golden brown and crisp. Keep an eye on them after 30 minutes to prevent over-browning.
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Serve and Enjoy – Garnish with fresh herbs and serve hot.
Tips for Success
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Use small or baby potatoes for the best crisp-to-fluff ratio.
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Make sure the potatoes are well boiled—undercooked ones won’t smash properly.
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For extra flavor, add garlic to the butter before drizzling.
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Avoid crowding the tray to ensure even crisping.
Storage and Reheating
Leftovers? No problem! Store in an airtight container in the fridge for up to 3 days. To reheat, place in a preheated oven at 425°F for 10–15 minutes to restore crispiness.
These can be served with some of these delicious main dishes
Creamy Shrimp & Steak with salad or
Easy Honey Garlic Pork Chop and Asparagus.
Ingredients
- 4 medium potatoes
- 1 tsp salt and more to sprinkle on final step
- 1 tbsp butter melted
- 1 tbsp olive oil
- Pepper to taste
- 1 tsp parsley chopped, or green onion to garnish
Instructions
- Place potatoes into a pot and add water. Ensure potatoes are submerged in the water. Add salt then bring to boil
- Cook for about 30 minutes or until the potatoes are done or they easily pierced through by a fork
- Preheat the oven to 425 degrees.
- Drain the potatoes and let them cool for about 5 minutes
- Prepare a baking sheet and distribute the potatoes
- Using a serving fork, a masher, or the back of a measuring cup gently smash each potato to about 1/2 or 3/4 inch. Brush the melted butter and olive on the smashed potatoes then sprinkle with salt and ground pepper.
- Bake the potatoes for 35-40 minutes until nice and golden on the edges. Sprinkle with parsley or green onions, and enjoy!
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
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