Crispy Garlic Smashed Potatoes | A Mind “Full” Mom

By Kristen Chidsey | Leave a Comment | Published April 25, 2022 | Updated April 2, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

These crispy, crunchy, smashed potatoes are slathered in garlic butter, to deliver one outrageously flavorful side dish.

Smashed potatoes are one of the most delicious ways to serve potatoes.

Thankfully, they are also pretty simple to make. Which is a really good thing, because you are going to want these potatoes again and again.

Boiled until tender and then smashed and roasted in garlic butter sauce, these Smashed Potatoes are creamy and soft on the inside and crispy and crunchy on the outside. They are downright irresistible.

Notes on Ingredients

• Potatoes: It is best to use small baby potatoes for this recipe. Red, gold, yellow, or white baby potatoes all work equally well. 
• Garlic: Use garlic powder, rather than freshly, minced garlic, as fresh garlic is more apt to burn when baked at a high temperature. 
• Butter: While you can use olive oil in place of butter to keep this recipe dairy-free, the butter gives these smashed potatoes an extremely rich taste. 
• Parsley: Fresh parsley adds a nice pop of fresh flavor and color. However, feel free to omit it if you don’t have it on hand.

How to Make Smashed Potatoes

• The first step in making these smashed potatoes is to simmer them in salted water until just fork-tender. This will help the potatoes soften just enough to be smashed.

• Once the potatoes are tender, strain them and return the potatoes to the hot pan. Cook over medium heat for a couple of minutes until the excess moisture is evaporated. This is key to letting the potatoes really crisp up in the oven.
• Brush a rimmed sheet pan with olive oil or spray with cooking spray, this will help the potatoes not stick to the pan, and to get crispy on the bottom.
• Arrange the potatoes on the pan and LIGHTLY flatten the potatoes with the bottom of a glass. Do not push too hard, or the potatoes will end up mashed.

• Repeat the process until all the potatoes are smashed. It is okay if a few pieces break off–they will get super crispy and may end up being fought over!
• Be sure to space the potatoes out well on the sheet pan, to give them enough room to roast, not steam. It is better to use two pans if needed.

In a small bowl, mix together the melted butter, garlic, parsley, and a bit of salt and pepper.

• Use a pastry brush to brush the butter mixture over the surface of each potato.

• Place in oven and bake 25 minutes or until browned and golden.
• Let the potatoes cool slightly, and then dig in and enjoy!

Flavor Ideas for Smashed Potatoes

While the rich garlic butter is unbelievably delicious, feel free to change up the flavor with one of the ideas below.

• Add Parmesan: After the potatoes have roasted, grate parmesan cheese evenly over the top of the potatoes and let the cheese melt before serving.
• Italian: Replace the butter with olive oil and mix with ½ teaspoon each of garlic powder, dried oregano, kosher salt, and dried Italian seasoning.
• Cajun: Replace the garlic powder, salt, pepper, and parsley with ½ tablespoon of Cajun Seasoning.
• Southwestern: Replace the garlic powder, salt, pepper, and parsley with ½ tablespoon Taco Seasoning.

More Favorite Potato Recipes

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If you tried this recipe for crispy, smashed potatoes, I would love for you to leave a comment and review below.

Smashed Potatoes

These crispy, crunchy, smashed potatoes are slathered in garlic butter, to deliver one outrageously flavorful side dish.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 6

Calories: 155kcal

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Instructions

• Preheat the oven to 425 degrees F and brush a rimmed baking sheet with olive oil.

• Place the potatoes in a large saucepan, along with 1-½ teaspoons of kosher salt, and cover with cold tap water. Bring the water to a rolling boil over high heat, and then reduce the heat to medium. Simmer the potatoes until they are just fork-tender, but not bursting open or overly soft. This will take anywhere from 20-25 minutes, depending on large the potatoes are.

• Strain the potatoes, and return them to the hot pan. Cook for 2-3 minutes over medium heat, or until all the moisture is evaporated. This will help to evaporate the excess moisture from the potatoes, which is necessary for the potatoes to get really crispy.

• Arrange the potatoes on the prepared baking sheet pan, leaving enough space around each potato to flatten and roast. LIGHTLY flatten the potatoes with the bottom of a glass. Do not push too hard, or the potatoes will end up mashed.

• Mix together the butter, garlic, ½ teaspoon kosher salt, pepper, and parsley. Brush the butter mixture over the surface of each potato.

• Place in oven and bake 25 minutes or until browned and golden.

• Let cool on sheet pan slightly and then serve.

Nutrition

Calories: 155kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 786mg | Potassium: 660mg | Fiber: 4g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 31mg | Calcium: 22mg | Iron: 1mg

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