Garlic Smashed Potatoes
These potatoes are incredibly tender on the inside yet amazingly crisp on the outside – the perfect side dish to any meal!
I hope you all had a wonderful Valentine’s Day. Jason and I couldn’t manage to get those dinner reservations so he surprised me with a very fancy take-out dinner from Grégoire. It was actually just as romantic as we sat on our couch in our pajamas, devouring our deep fried quails while watching The Hangover. But now that this holiday is out of the way, let’s talk potatoes.
Now if you’ve never had smashed potatoes before, you are in for quite a treat. It’s pretty much the best kind of potato side dish you could ever have – fluffy on the inside yet incredibly crisp on the outside. Couple that with some garlic goodness and fresh thyme, and it is absolute perfection. It’s so good, you’ll want to devour it all without a main dish!
Garlic Smashed Potatoes
Ingredients
- 2 pounds baby yellow potatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.
- Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme.
- Place into oven and bake for 25-30 minutes, or until golden brown and crisp.
- Serve immediately.
Did you make this recipe?
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These potatoes are so so good. They are better than mashed potatoes. You can top them with the rosemary and garlic. I have made them quite a few times, garlic and Parm , onion and garlic.
This was great! I have a coldish oven so had to finish off my potatoes under the broiler to brown them. Added cut polish sausage to the pan. It was delicious and easy! We have garlic infused olive oil so that made it even easier.
I would like help. I made them and my potatoes wouldn’t “smash” – they kind of crumbled and chunked and stuck to the bottom of the glass I used. That said, they TASTED delicious, even if they didn’t look as pretty as the photos; my family loved them. Recipe says cook until just tender, which I thought I did. (Stuck with a sharp knife to confirm.) Anyone else have issues?
Can these be reheated? I only have one oven and am also doing a beef tenderloin.
These were perfect exactly as written. Absolutely delicious and such a hit with everyone. I’ve made them with yellow and white fingerling potatoes and prefer the yellow as you mentioned in your recipe. I started checking on them at 15 minutes and they were really super crispy and golden at that point. A great recipe.
I made these for my book club with a St.Paddy’s day theme.
I used rosemary instead of thyme. I also put grated sharp cheddar cheese and crumbled bacon bits on top while they were hot from oven. I’ll sprinkle with chopped green onion to serve.
So good!
Easy and delicious
Made them so many times and each and every time my family and friends devour them up and ask for the receipt. Thank you for posting.
Yum !
Very delicious! I plaved slices of real butter and sprinkled rosemary and garlic on top. A little pink salt..these were divine!!
Delicious! Everyone loved them.
This recipe is amazing! For some extra pizzaz I sprinkled some parmesan cheese on top and added more garlic.
Just made these last night for the second time, turned out amazing. I added the garlic when I flipped them, it wasn’t overdone and still flavorful. Thanks!
These are SO good! The only way I make potatoes now. Pro tip…smash the potatoes with the bottom of a glass or jar. They stay more intact that way.
Oh brilliant – just tried them for the first time. SO quick and easy and I’ve got potatoes,thyme and garlic growing in my garden so only the olive oil to buy! Thank you whoever suggested smashing with the bottom of a jar – wise advice!
I just made these with a medley of baby potatoes. They turned out perfectly. I added an additional 5 minutes under the broiler at the end. The garlic didn’t burn. It was just crispy and delicious!!!
I will definitely be making these again. Thank you!!!
I would highly recommend this recipe to any steak lover!
This looks delicious, I do not eat carbs, but I wanted to make this for my man. Can I use one big potato and cut it up, or should I boil it whole, then cut and smash after boiled?
How do you keep the garlic from burning? Want to make this for our Christmas dinner.
Can you use microwave steamables for this ?
I made them tonight with microwave steamables and they were great! I followed the directions on the package to cook them, and then started the recipe with #3 (Place potatoes onto the prepared baking sheet…)
Really good. Surprisingly good. This should a a staple. Ideas like top with Parmesan throw back in for a little longer until brown. Great as a side for meats. Top with chives or green onions and cheddar cheeses and serve chili over top. I used rosemary and slices of butter. Olive oil good too. Very versatile recipe to switch up and use in different ways. Ps as an Idaho person, I would avoid russets. This is really good with waxy potatoes as suggested. Save your russets for bakers.
These smashed potatoes were absolutely delicious! Didn’t even salt them and they came out great. Perfect side for my steak dinner, thanks for sharing.
Question: could I boil the potatoes the day before and refrigerate them until the next day?
So good! Made these tonight for dinner and my husband said should make hem again! Thank you for tje great recipe!!
Wow i can’t spell tonight lol
So good I made them three days in a row. Over season them…lots of garlic, onion, salt, pepper, and rosemary!!!!
This has now become a reoccurring request!
Loved your potato recipe. Love the name of your site!
Delicious! Easy preparation, yet so tasty! Family loves these potatoes!
This recipe is easy and the potatoes come out perfect!!! I dripped a little butter and parmesan cheese over the potatoes and broiled for 2-3 minutes. So easy and so good. I love the pictures before the recipe for we non readers of instructions to the tee. THANK YOU!!!!
So dam good…this is my go to recipe for sure. .you will definately make this one again! I will : )
I love this recipe, so delicious!! garlic is the best
So damn good and more importantly, so simple to make! Love your easy to follow directions, these are a hit with my husband!
Love them, we smash them with the palm of your hand. Add garlic and rosemary to water when you boil the potatoes.
Obsessed with these! It’s become my go-to potato recipe. The crispness and flavor really come through when the potatoes are flattened.
Really good !
I made these and served them with Tri-tip steak. They were a perfect side for the steak. I put them under the broiler for 2 minutes before pulling them out of the oven and it gave them a nice crispness without burning the garlic or thyme.
I made this tonight with 40 cloves of Garlic chicken… so good. Obviously didn’t add the garlic but added the salt and pepper with the olive oil (recipe not clear had to look at the pictures) and cooked for 35 mins on 220 c. Was perfect. Thank you!
These were perfection.
It was not very flavourful. I followed the directions exactly and it was pretty bland. I ended up encouraging people to use salt and pepper.
Amazing recipe! Huge hit with the family! Substituted out the Thyne with Rosemary.
Served with roasted Parmesan Brussel sprouts and grilled steak.
Just enough leftovers for the kids school lunch tomorrow.
Could I use russet potatoes??
Russet potatoes may be too large to “smash”.
Bacon, chives and blue cheese crumbles! And the tiniest of potatoes for the best bites!!
I am preparing this smashed potato recipe for dinner tonight. I found your site very handy and quick, and I didn’t have to become a member. I also like the fact that the recipe fit on one piece of paper. I appreciated the quick information.
Made these tonight to compliment green beans and parmesan crusted chicken breasts. I used a 12 oz bag of the tri-color potatoes and they turned out great! Love the fact that I can easily tailor the portions of this recipe too! It was very friendly to recommend to my weight loss patients as well. Thanks for the inspo!
Love these potatoes. But, instead of olive oil, try duck fat. Brings up the bar another whole level
What about using garlic powder?
Sure, that works!
Be careful about using parchment paper in a 450 degree oven. Parchment paper may catch fire above 425.
Also, the garlic may burn if added at the beginning. Much better to sprinkle it on the potatoes halfway through the baking process.
Thanks for the tip on the parchment paper! Just got up to check mine
How do you feel about boiling the potatoes ahead of time, smashing, then leaving to bake on a later day?
Yes!
I made these for a sympathy meal and they raved about them. I used a glass 13×9. , water and foil over the top. They came out perfect, smashed easily! I added a little garlic powder , salt, pepper and topped with Parmesan cheese. You could almost any flavoring to change them up! Great “go to recipe”
Excellent recipe! My family loved your garlic smashed potatoes. They were so delicious. I had no trouble smashing them and they crisped up beautifully in the oven, but had to remove the garlic on top before it burned. The garlic browned much faster than the potatoes. Anyways, all in all these potatoes were a big success and I will make them again and again.
Mary, did you try reheating these potatoes? If so, at what them, for how long, and how were the results? I’m serving brunch for 20 people and thought I would make the night before and then reheat while a friends egg casserole is in the same oven.
Do these reheat well if you have extras? I want to make them for a brunch I’m going to and thought I’d make a double batch then reheat half.
Yes, they reheat quite well in the oven.
What temperature and how long for reheating? These look great! Trying them tonight:)
How long and what temp to reheat smashed potaoes?
DELICIOUS!!!! I used Italian seasoning – OH SO GOOD!
A very tasty and easy recipe. My masher tends to break up the potatoes. I find better results flattening the potatoes with something flat bottomed like a drinking glass or put a doubled piece of foil between the masher and the potato.
That’s how I do mine as well…a heavy drinking glass bottom…works perfectly!
These are so good!!
Can you prepare this 24 hrs prior? If so what steps?
Thank you much 🙂
Yes, absolutely. You can prepare this in advance until they are flattened. Hope that helps!
Do you mean wait to smash them until the next day or just boil them and then do the oven part the next day?
Yes, you can smash them and bake the very next day as needed.
I am in the process of making these for dinner tonight for hubby and kiddos. I am serving on the side mini fish bites of Cod am frying up and veggie mix of fresh yellow squash, zucchini, napa cabbage with red onions. Hoping for the best, looks so delish, cannot wait to plate and serve!
Make life easier. Put parchment paper in the baking sheet. Minimal cleanup. Terrific receipt.
Garlic, chive, cheese and bacon on top!
Oh it sounds really good like that! I will try that next time!!!! I will use bacon bits thou because i am vegetarian.
I made this yesterday and tweaked it just a bit. I used a 3lb bag of baby Yukon golds and boiled them in crab boil for a little added kick. I didn’t have thyme so I substituted with oregano, basil and parsley and used 1 clove of elephant garlic rather than 3. They were delicious!
Do you ever make these ahead of time up til the part you put them in the oven? I was thinking about putting them on a pan with aluminum foil then keeping them in the cooler. When I get to the lake I’d either transfer the whole sheet of aluminum foil with potatoes to the grill or put the pan in the oven in the camper. I just don’t know how long & temp I’d need to cook them after being cold.
That sounds like a great idea! But without having tried this myself, I cannot advise the time and temperature either. Please use your best judgment.
Having my grandson & his financè to dinner tomorrow nite & am going to try this. He loves garlic & think I love bacon & cheese so will try that. Can’t wait!!!
Very tasty! Couldn’t get mine to mash as cleanly, but they were still delicious.
Apparently Aussies call these “crushed hot potato” I made these with basil and fresh parmesan using baby red potatos. They were delish! Thinking about making it with a marinara dipping sauce. would also be good with bacon & cheddar. Great for party favors
I just happen to have a pot on the stove making a batch for the week. I don’t have time to start from scratch at night but I make several things ahead on Sunday and finish them for dinner each night in under 20 min. These are so adaptable. Some nights I add cheese and maybe bacon. Other nights chili and sour cream or broccoli and cheese or just plain sour cream and chives. For me just adding a salad or veggoe makes a full meal. To hubby’s I have to add some kind of meat that I have cooked ahead. I haven’t thought about it but I bet the only thing that would make them better would be if they were new potatoes. OMGosh! Blessings.
Hello! I’m new to cooking and would really love to try this recipe.. would garlic seasoning ok to use? What is pressed garlic?
It is best to use fresh garlic that is pressed. “Pressed” is simply a technique used to literally press a clove of garlic using a kitchen tool into very little pieces, an alternative to mincing garlic.
Made these several times now. Always a winner. Thank you so much for an awesome receipe!!
I do something similiar with my smashed potatoes. After smashing (I prefer to smash between my hands — I find it’s easier to keep them together that way), I put in a cast iron skillet, place a blob of pesto on top and then put the skillet on the bbq. Close the bbq and cook for about 10 minutes on high, then flip the potatoes over and cook for another 10 minutes. I made them last night and just had some left overs for lunch today. YUMMY!
These were easy to make and super yummy. I liked the smashing the potato part best! 🙂
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thx for sharing. I loved ’em and set the recipe in German on my blog http://www.sabotagebuch.de/wordpress/2014/04/22/inspired-by-pinterest-schweinelende-mal-aus-dem-crocky-mit-platten-kartoffeln/
These look exactly like “Crash Hot Potatoes” a dish I had in Australia I had while visiting. They serve them everywhere!. My girlfriend gave me the recipe and I make them all the time..my husband and kids love them. I’m not sure why they call them this, but I added, in addition to thyme; rosemary, parsley, actually any fresh herb I had laying around. Your site is amazing..everything is delicious and fresh and healthy
“Crash Hot” is an Australian expression. It means good, but people usually use it to describe things that aren’t great, e.g. “I’m not feeling too crash hot today”. I never really thought about it but now I’m typing it out, it seems really strange, lol.
Hi! Any sub for yellow Dutch babies? I can’t seem to find them. thanks!!
You can substitute small red potatoes.
I tried these tonight as a side dish with Dover sole and mixed steamed greens. Wow!! They were delicious and I wish I’d made more.
Well….. success! the pig, alias guinea, says 10 out of 10 WOo HOo so hard to please that man thank you from the bottom of my heart 🙂
These are simple enough to include for weekday meal as well as an elegant dinner side. Love dishes that appeal to my time, sight and palate.
These smashed potatoes look amazing, I am having a major craving for them right now. YUM!
Oh, my! I love potatoes and these ones look the best! I’ll have to try (and eat) this recipe.
Thank you.
Crispy potatoes are the best. Love all your recipes!
I’ve never had smashed potatoes and it looks like that needs to change immediately. They look so tempting and delicious and I feel like a whole plate will dissappear too quickly.
Love these potatoes…simple and tasty! That’s a winning combination in my book. Thanks for sharing!
I’ve yet to make smashed potatoes, but everytime I see them it makes me want to more and more! These look so fantastic… I think I need to finally take the smashed potato plunge!
Oh dear! I’m in trouble – I am pretty sure I would not be able to stop eating these. They would probably be my main meal, ha! Absolutely gorgeous!
oooooooh these look so amazinggg!
I’ve never even seen smashed potatoes like that before. My family always called the mashed ones smashed. I’ll have to make these and add bout a pound of garlic. Thanks for the recipe.
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These look really yummy. Do they get just as crispy on parchment paper? Your recipe says to use the paper but your photos are on a bare pan?
You can most certainly use parchment paper for an easy clean up. I simply baked them on the pan for photographic purposes.
Do you have to use kosher salt, what could i use instead
Table salt should work just fine.
Oh yeah! These are awesome!! I could eat a whole plate of those myself!
That’s exactly what I did – they’re so addicting!
I have made Smashed Potatoes a lot, but never like this!!! Woo Hoo, these have got to be Damned Delicious!!!
Can never go wrong with potatoes and garlic. Yum!
Can I use small red potatoes in this recipe?
Yes.
These look so fabulous!
How fun, potato therapy. Great idea, beautiful pics.
Yum! I am sure at some point you will cook something plain and boring like turnip and make it look absolutely irresistible. I don’t know how you do but please don’t stop. 🙂
I cannot believe how incredible these look for being..well smashed potatoes! Anything garlic is usually a feast for rumbling tummies, I want these in my life!
So happy to hear you enjoyed Valentine’s! I went on a girl’s night, a lot of chocolate and wine were had, oh! And pancakes! 😀 x
That sounds delish! Will need to try this.
This looks so delicious and comforting!
Add a bit of cheese and I don’t think I could share them!
The Macadame. xx
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Parmesan… and add a little Itialan dressing with olive oil or spray on top midway thru baking.
I added a little Italian seasoning to the olive oil. 🙂
I wish I could have had the job of smashing them! So fun! And they look incredible. They look so buttery and soft with perfectly crisped edges. Delish!
There is nothing better than smashed potatoes. With garlic and thyme, I’d have a hard time not eating the entire batch!