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.
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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.