Crispy Garlic Butter Smashed Potatoes
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Caught yourself drooling over those crispy smashed potatoes while scrolling on your TikTok feed? Learn how to make the crispiest garlic smashed potatoes you’ll ever try in this easy step-by-step recipe.
I love potatoes, whether those are Lyonnaise potatoes with caramelized onions, creamy garlic mashed potatoes with mushroom gravy, patatas Bravas, or a simple baked potato –I love them all. You can eat potatoes in so many ways but these crispy garlic butter smashed potatoes really take the prize.
Why You’ll Love These Crispy Garlic Butter Smashed Potatoes
Our crispy garlic butter smashed potatoes are perfectly soft in the center but the bottom, top, and edges are super crisp. They’re even better than potato chips and there’s no guilt!
This garlic butter smashed potato recipe is easily customizable. They’re perfectly seasoned with garlic, butter, and your favorite fresh herbs. You can add as much garlic as you want, you can make them as crispy or as soft as you like, and you can eat them with anything.
The best thing about garlic butter smashed new potatoes is that they’re so versatile. I’d be happy munching on them as a snack on their own, but they also make a great side dish. You can put some gravy all over them or even gumbo, dip them in sour cream, or have them with a delicious fresh salad.
Bonus point – smashed garlicky potatoes are super fun to make! Smashing the soft potatoes is extremely satisfying and an especially fun activity for children. Get the kids involved in the cooking process and they’ll want to taste the finished product. Yay!
What Do I Need To Make Garlic Crispy Smashed Potatoes?
There are a few optional ingredients for those who want to level it up, but these crispy smashed potatoes are good without them too. For this recipe, you’ll need:
- 1 ½ lbs. baby yellow potatoes
- 2 tsp. salt, divided
- 1 Tbsp. olive oil + more to coat the baking tray
- 1 Tbsp. butter, melted
- 1 ½ tsp. garlic powder
- ½ tsp. freshly ground black pepper
- Optional: fresh garlic to taste, minced (for extra garlickiness)
- Optional: fresh minced herbs to garnish (parsley, rosemary, dill, etc)
How To Make Crispy Garlic Butter Potatoes
Step 1: Boil
Wash the potatoes thoroughly, but leave the skins on. Add them to a pot with about 1 teaspoon of salt and cover with water (about 1 inch above the potatoes).
Bring the water to a boil over medium-high heat and let the potatoes cook for about 15 minutes or until fork tender (DO NOT overcook them).
Drain the potatoes in a colander and let them cool while the oven preheats and you prep the garlic butter.
Preheat the oven to 425°F.
Step 2: Smash
First, brush or spray a baking sheet with oil. Now, prep the garlic butter. Add the olive oil, 1 teaspoon salt, melted butter, garlic powder, and freshly ground pepper to a small bowl and whisk to combine.
Step 3: Prepare and smash the potatoes
Place the potatoes on the oiled baking tray and use the bottom of a measuring cup or glass to carefully smash them to ¼-inch thickness. Use two baking trays if needed.
Drizzle the garlic butter mixture all over the potatoes as evenly as possible.
Step 4: Bake
Bake for 40-45 minutes or until golden brown.
You can add fresh minced garlic over the potatoes after 30 minutes of baking, otherwise, the garlic will burn in the oven.
Step 5: Garnish and serve
Once the potatoes are crisp and golden, remove them from the oven and garnish with fresh minced herbs before serving. Enjoy!
Notes & Tips
- Make sure the potatoes have enough space in between each other to breathe. This allows excess moisture to evaporate so that the potatoes turn out crispy. If you don’t have a large baking tray, use two small ones or bake them in batches.
- If you don’t have a glass or measuring cup, you can use another baking tray or a heavy-bottomed pot to press down the potatoes. Anything flat and pressable will work.
- Keep an eye on the potatoes while boiling them. If they get too soft, they’ll fall apart when you smash them.
- Try to use potatoes that are the same size for the best results. They’ll cook evenly and you’ll avoid burning or getting some mushy ones (although they taste great mushy as well).
- I used baby yellow potatoes because they’re so cute and they have the perfect creamy texture. But you can use any potato variety. Waxy potatoes will yield a creamier inside while starchy potatoes will be fluffier. Both are good!
- To prevent too much potato residue from sticking to the bottom of your cup after smashing the potatoes, wipe it clean with a paper towel.
- Make sure the oven is fully heated before baking the potatoes. If the temperature is too low, they’ll take too long to brown on the outside and you’ll end up with mushy potatoes.
- If adding freshly minced garlic, make sure you do only 10-15 minutes before the baking time is up. Otherwise, you’ll end up with burnt garlic pieces (I don’t know about you, but I’m not a fan).
Variations & Serving Suggestions
To make this recipe vegan, use vegan butter or replace the butter with more olive oil. I also like using extra virgin olive oil for a Mediterranean flavor.
Feel free to try other spices besides garlic powder. You can make easy crispy smashed potatoes in so many ways. Try Cajun seasoning, smoked paprika, or even taco seasoning.
If these delicious morsels make it to the table (it’s likely half will get devoured before), they make a great side for any meat. Serve them with Easy Calabrian Chicken, Bulgogi Korean Pork Chops, or a low FODMAP steak.
Garlic butter smashed potatoes also pair wonderfully with fish. Try them with some Simple Buttery Salmon or Greek Style Cod. Or make our recipe for Crispy Baked Tortilla Crusted Tilapia for an extra crispy meal.
For a vegan/vegetarian-friendly meal, serve them with Vegan Beanless Chili, Simple Crispy Chickpea Tenders, or some Seitan Vegetable Cacciatore. I also love dipping them in homemade hummus and having a simple side salad.
These crispy garlic butter smashed potatoes are also yummy all on their own or with a simple dip. Sour cream is perfect as is, but you can also try them with guacamole, mayo (or even homemade vegan mayo), or step it up with this Rich & Chunky Blue Cheese Dressing.
Ingredients
- 1 ½ lbs. baby yellow potatoes
- 2 tsp. salt divided
- 1 Tbsp. olive oil + more to coat the baking tray
- 1 Tbsp. butter melted
- 1 ½ tsp. garlic powder
- ½ tsp. freshly ground black pepper
- Optional: fresh garlic to taste minced (for extra garlickiness)
- Optional: fresh minced herbs to garnish parsley, rosemary, dill, etc
Instructions
- Wash the potatoes, add them to a pot with about 1 teaspoon of salt and cover with water. Bring to a boil over medium-high heat and let cook for 15 minutes or until fork tender. Drain the potatoes in a colander and let them cool.
- Preheat the oven to 425°F. Brush or spray a baking sheet with oil.
- Prep the garlic butter. Add the olive oil, 1 teaspoon salt, melted butter, garlic powder, and freshly ground pepper to a small bowl and whisk to combine.
- Place potatoes on the oiled baking tray and use the bottom of a measuring cup or glass to smash them to ¼-inch thickness. Drizzle the garlic butter over them.
- Bake for 40-45 minutes or until golden brown. You can add fresh minced garlic over the potatoes after 30 minutes of baking, otherwise, the garlic will burn in the oven. Once the potatoes are crisp and golden, remove them from the oven and garnish with fresh minced herbs before serving. Enjoy!
