Garlic Smashed Potatoes
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Potatoes are one of those tried-and-true side dishes that always seem to make their way to our dinner table—and for good reason! They’re comforting, versatile, and loved by everyone in my family, so it’s no surprise they show up often as part of our meals. From creamy mashed to golden roasted, there’s just something about a good potato dish that feels like home.
This recipe for Garlic Smashed Potatoes is a fun and flavorful twist on the usual. It reminds me a bit of the Crash Potatoes I’ve shared before, but with a few tasty upgrades. What makes this version special is its two-step cooking process—boiled first to get that soft, pillowy center, and then broiled to create the irresistibly crispy edges. It’s much simpler than twice-baked potatoes, but still gives you that amazing contrast of textures.
The end result? Golden smashed potatoes with a fluffy interior and a garlicky, buttery crunch that makes them downright addictive. Whether you serve them alongside grilled meats, roast chicken, or even as a stand-alone snack, they’re sure to disappear fast. If you haven’t tried this method yet, now’s the time—your taste buds will thank you!
Ingredients for Garlic Smashed Potatoes
- RED OR YUKON GOLD POTATOES
- BUTTER
- GARLIC CLOVES
- FRESH PARSLEY
- KOSHER SALT AND PEPPER
- PARMESAN CHEESE
Instructions for Garlic Smashed Potatoes Recipe
Start by filling a large pot with salted water, making sure there’s enough to fully cover your potatoes (Yukon Golds or red potatoes work beautifully). Bring the water to a boil and cook until the potatoes are fork-tender, about 15–20 minutes. While they boil, preheat your oven to broil so it’s ready to crisp things up.
Once the potatoes are cooked, drain them and set aside for a few minutes to cool slightly. Then, lightly spray a sheet pan with nonstick cooking spray and arrange the potatoes evenly across the pan.
Using a potato masher, gently press down each potato to flatten, creating a rough crisscross pattern by turning the masher 90 degrees and pressing again—think peanut butter cookie vibes!
In a small bowl, stir together melted butter, minced garlic, and chopped parsley. Drizzle a little of the mixture over each smashed potato. Sprinkle with a pinch of kosher salt and black pepper.
Broil the potatoes for 10–15 minutes, or until edges are golden-brown and crispy. For the finishing touch, top with parmesan cheese and return to the oven for a minute or two—just long enough to melt the cheese. Serve hot and watch them disappear! This recipe makes 6–8 servings, depending on how many you’re feeding.
Frequently Asked Questions
What type of potatoes work best for smashed potatoes?
Yukon Gold or red potatoes are ideal—they have thin skins, hold their shape well, and offer a naturally buttery flavor. Avoid russets, which tend to fall apart when smashed.
Can I make these ahead of time?
Yes! You can boil and smash the potatoes, then refrigerate them on a baking sheet. When ready to serve, brush with garlic butter, sprinkle with cheese, and broil until crispy.
How do I get them extra crispy?
Let the boiled potatoes air-dry for a few minutes before smashing, and make sure your oven is fully preheated. A quick broil at the end adds that golden crunch.
Can I use garlic powder instead of fresh garlic?
You can! Use about â…› teaspoon of garlic powder per clove of fresh garlic. Jarred minced garlic also works in a pinch.
What herbs pair well with these potatoes?
Parsley, fresh thyme, fresh rosemary, or chives all add great flavor. Fresh herbs are best, but dried can work too—just use about ⅓ the amount.
Can I make these in an air fryer?
Absolutely! After smashing and seasoning, cook them in the air fryer at 400°F for 15–20 minutes until crispy.
How should I store and reheat leftovers?
Store in an airtight container in the fridge for up to 5 days. Reheat in the oven or skillet to maintain crispiness—avoid the microwave if you want to keep that texture.
FOR MORE RECIPES LIKE THIS, TRY:
Garlic Smashed Potatoes
Real Mom Kitchen
Equipment
Ingredients
- 2 lbs. red or yukon gold potatoes
- 3 Tbsp butter
- 4 cloves garlic crushed
- 1 Tbsp fresh parsley
- kosher salt and pepper
- 2 Tbsp grated parmesan cheese
Instructions
- Fill a large pot with salted water. Add potatoes to the water. Be sure there is enough water to cover the potatoes.
- Bring to a boil and boil until fork-tender. It should take around 15-20 minutes. Preheat your oven to broil while they boil.
- Drain water off potatoes and set aside.
- Spray a baking sheet with non-stick cooking spray. Place cooked potatoes on the baking sheet, spacing the out evenly on the sheet.
- With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Think of making a crisscross shape on them like you do with a fork on a peanut butter cookie.
- In a bowl, combine the butter, garlic, and parsley together. Pour some of the butter mixture over each potato.
- Sprinkle potatoes with kosher salt and black pepper.
- Broil for about 10-15 minutes until golden and crisp. Sprinkle with parmesan cheese and return to the oven just long enough to melt the cheese. Serves 6-8.
Nutrition
Recipe adapted from Cafe Delites.
