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
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
These potatoes are incredibly tender on the inside yet amazingly crisp on the outside!
- 24 ounces Dutch yellow baby potatoes
- 2 tablespoons olive oil
- 3 cloves garlic, pressed
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
- Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme.
- Place into oven and bake for 18-20 minutes, or until golden brown and crisp.
- Serve immediately.
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There is nothing better than smashed potatoes. With garlic and thyme, I’d have a hard time not eating the entire batch!
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!
This looks so delicious and comforting!
Add a bit of cheese and I don’t think I could share them!
The Macadame. xx
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. 🙂
That sounds delish! Will need to try this.
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
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. 🙂
How fun, potato therapy. Great idea, beautiful pics.
These look so fabulous!
Can never go wrong with potatoes and garlic. Yum!
Can I use small red potatoes in this recipe?
I have made Smashed Potatoes a lot, but never like this. Woo Hoo, these have got to be Damned Delicious.
Oh yeah! These are awesome!! I could eat a whole plate of those myself!
That’s exactly what I did – they’re so addicting!
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.
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.
oooooooh these look so amazinggg!
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!
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!
Love these potatoes…simple and tasty! That’s a winning combination in my book. Thanks for sharing!
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.
Crispy potatoes are the best. Love all your recipes!
Oh, my! I love potatoes and these ones look the best! I’ll have to try (and eat) this recipe.
These smashed potatoes look amazing, I am having a major craving for them right now. YUM!
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.
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 🙂
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.
Hi! Any sub for yellow Dutch babies? I can’t seem to find them. thanks!!
You can substitute small red potatoes.
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.
These were easy to make and super yummy. I liked the smashing the potato part best! 🙂
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!
Made these several times now. Always a winner. Thank you so much for an awesome receipe!!
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.
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.
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
Very tasty! Couldn’t get mine to mash as cleanly, but they were still delicious.
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.
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.
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!
Garlic, chive, cheese and bacon on top!
Make life easier. Put parchment paper in the baking sheet. Minimal cleanup. Terrific receipt.
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!
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.
These are 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!
DELICIOUS. I used Italian seasoning – OH SO GOOD!
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.
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.
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.
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”
How do you feel about boiling the potatoes ahead of time, smashing, then leaving to bake on a later day?
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
What about using garlic powder?
Sure, that works!
Love these potatoes. But, instead of olive oil, try duck fat. Brings up the bar another whole level
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!
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.
Bacon, chives and blue cheese crumbles! And the tiniest of potatoes for the best bites!!