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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Question—Can I do steps 1-3 then let them sit for a while before putting in the oven? I’d like to prep before guests arrive then pop in oven…but not sure if they get too cool if it will mess up cook time or texture…Thanks!
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.