Garlic Smashed Potatoes
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Garlicky Smashed Potatoes combine crispy golden edges with soft, creamy centers for the perfect bite. Finished with a fragrant garlic and herb marinade, they’re simple to make and always a crowd favorite.
Serve with Lemon and Garlic Chicken and Parmesan Roasted Broccoli.
Quick Look: Garlic Smashed Potatoes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12
- Dietary Info: Vegetarian, gluten-free
- Method: Roasted potatoes finished with a marinade
- Technique: Boil the potatoes, smash, roast, then brush with the fresh garlic and herb marinade while hot
- Flavor/Texture: Crispy, fluffy, garlicky, herby, and buttery
The Potato Recipe I Never Get Tired Of
One bite of these garlicky smashed potatoes, and you’ll understand why they’ve become a staple in my kitchen. They’re the kind of side dish you’ll find yourself making again and again because they pair beautifully with just about everything, from a juicy steak to roasted chicken, fresh salmon, or your favorite seasonal vegetables. Smashing the potatoes creates all those irresistible crispy edges while keeping the centers soft and fluffy.
Try my Crispy Roasted Potatoes and Italian Roasted Potatoes next.
Made With Amore,
“Loved this recipe!”
– Marlene
Table of Contents
Simple Ingredients
The beauty of this dish comes from a handful of simple ingredients that let each flavor shine.
- Yukon Gold Potatoes: The potaotes get crispy on the outside while staying creamy and fluffy in the center after boiling, smashing, and roasting.
- Olive Oil: Forms the rich garlic-herb marinade that’s brushed over the potatoes.
- Fresh Garlic: Adds bold flavor.
- Fresh Parsley and Thyme: Bring herbaceous flavor that brightens every bite.
- Kosher Salt: Seasons the potatoes while they boil, ensuring they’re flavorful all the way through.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Cheesy Finish: Sprinkle freshly grated Parmesan, Pecorino Romano, or mozzarella over the potatoes before serving for a rich, savory twist. Try my Easy Cheesy Potatoes.
- Potato Variety: Swap Yukon Gold potatoes for baby red potatoes or fingerling potatoes for a slightly different texture and flavor.
- Herb Variation: Use rosemary, oregano, or chives in place of thyme and parsley for a different herb blend. Pair with my Whole Roasted Turkey.
- Extra Garlic Flavor: Add roasted garlic or a pinch of garlic powder for an extra layer of savory flavor. Serve alongside another side like these Roasted Green Beans with Garlic.
How to Make Garlic Smashed Potatoes
The secret to making ordinary potatoes the star of the table. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat the oven to 450°F. Bring a large pot of water to a rolling boil. Add the kosher salt and carefully add the potatoes. Cook for 10–15 minutes, or until fork tender but not falling apart. While cooking, make the marinade.
- In a small bowl, add half of the olive oil, parsley, thyme, garlic, sea salt, and black pepper.
- Whisk until combined, set aside.
- Remove the potatoes from the water once cooked. You want them soft, so they will smash easily. Drain well and let the potatoes sit for a few minutes to release excess moisture.
- Arrange the potatoes on a large greased baking sheet, leaving space between each one. Using the bottom of a glass, measuring cup, or sturdy spoon or fork, gently press each potato until flattened but still intact.
- Brush the potatoes with the remaining olive oil, generously.
- Roast for 20–25 minutes, or until golden brown and crispy around the edges.
- Remove from the oven and immediately spoon or brush the garlic herb marinade over the hot potatoes. Transfer to a serving platter and garnish with additional fresh parsley, if desired. Serve warm with Lemon Garlic Aioli for dipping, or enjoy plain.
Garlic Smashed Potatoes FAQs
Yes. Boiling the potatoes first helps them become tender all the way through.
Smashing the potaotes creates more surface area for them to crisp and brown.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For the crispiest texture, reheat them in a 400°F oven or air fryer for 5–10 minutes until warmed through and crispy again.
Serving Suggestions
These garlicky smashed potatoes are the perfect addition to any meal. I love serving them alongside Perfect Pan-Cooked Steak, Braised Chicken Thighs, or Thin Pork Chops for a complete plate. They also pair beautifully with other sides like Roasted Asparagus and Italian Flat Green Beans, creating a flavorful meal everyone will enjoy. Make sure to serve them with a healthy serving of my Lemon Garlic Aioli!
My Pro Tips
Recipe Tips
- Let the potatoes dry for a few minutes after boiling to help them crisp in the oven.
- Don’t smash them too thin; leaving some thickness creates the best texture.
- Brush the garlic herb oil on after roasting so the garlic stays fresh and doesn’t burn.
- For extra crispy potatoes, use a dark-colored sheet pan and avoid overcrowding.
More Potato Recipes
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Garlic Smashed Potatoes
Ingredients
Potatoes
- 1 pound small Yukon Gold Potatoes
- 2 tablespoons Kosher salt for potato water
Garlic and Herb Marinade
- ¾ cup good quality olive oil, divided
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1- 2 tablespoon fresh garlic, crushed
- 1 tablespoon coarse sea salt
- fresh ground pepper, to taste
Instructions
Cook the Potatoes
- Preheat the oven to 450°F.
- Bring a large pot of water to a rolling boil. Add the kosher salt and carefully add the potatoes.
- Cook for 10–15 minutes, or until fork tender but not falling apart. You want them soft, so they will smash easily.
- Drain well and let the potatoes sit for a few minutes to release excess moisture.
Make the Garlic Herb Marinade
- In a small bowl, whisk together half of the olive oil, parsley, thyme, garlic, sea salt, and black pepper.
Smash and Roast
- Arrange the potatoes on a large greased baking sheet, leaving space between each one.
- Using the bottom of a glass, measuring cup, or sturdy spoon or fork, gently press each potato until flattened but still intact. Brush the potatoes with the remaining olive oil, generously.
- Roast for 20–25 minutes, or until golden brown and crispy around the edges.
- Remove from the oven and immediately spoon or brush the garlic herb marinade over the hot potatoes. The warm potatoes will absorb all the delicious flavors.
- Transfer to a serving platter and garnish with additional fresh parsley, if desired.
- Serve warm with Lemon Garlic Aioli for dipping, or enjoy plain.
Notes
- Let the potatoes dry for a few minutes after boiling to help them crisp in the oven.
- Don’t smash them too thin; leaving some thickness creates the best texture.
- Brush the garlic herb oil on after roasting so the garlic stays fresh and doesn’t burn.
- For extra crispy potatoes, use a dark-colored sheet pan and avoid overcrowding.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey, so overall this was really good! A few suggestions though… first, I feel like the “marinade” should be put on the potatoes sometime during the cook time. We added it during the last few minutes of baking just because it felt kind of odd adding the marinade *and* the aioli at the end. Additionally, I had the hardest time smashing my potatoes even when they were fork tender, so they might need more time. I had to reboil water and add them again for a few minutes.
Secondly… I greatly advise to MAKE THE AIOLI AHEAD OF TIME if you are following this recipe. It does turn out good, but adding 1/8th a teaspoon at a time when you’re doing 1/2 a cup of olive oil means you’re scooping 200 1/8th tsp lol. My arms hurt so badly from whisking, your nonna must have had arms of steel.
Still, it was super tasty I just think there’s a few little things that need adjusting.
Thanks for the suggestions. I am happy you liked the recipe with your adjustments. Here’s to many more delicious recipes to try!
Loved this recipe! The aioli is phenomenal!
Thank you so much! I am thrilled you loved it.
An easy and flavorful smashed potato recipe that everyone loves!