The Best Crispy Garlic Smashed Potatoes
Crispy and herby on the outside, soft and buttery smooth on the inside. They’re deliciously addicting!
Gold potatoes are good as is, but transform them into these crispy, garlicky babies and you’ve really got something special. These Crispy Garlic Smashed Potatoes are also so easy to make. They come out perfect every time!
How to Make Smashed Potatoes:
- Boil potatoes. Bring a large pot of water to a boil and generously salt the water. My favorite salt to use is coarse ground Kosher salt. This adds a ton of flavor to the potatoes! Boiling the potatoes first starts the cooking process, and also softens them so they’re easier to smash!
- Season potatoes. After you boil the potatoes, strain them from the water and let them air-dry slightly. Add them to a bowl and add your olive oil and seasonings, tossing the potatoes to coat them evenly.
- Smash the potatoes. This is the fun part. Transfer the potatoes to a parchment-lined baking sheet and use the flat bottom of a glass to smash them down. You can make them as thin or as thick as you like! Just try to make them all a similar thickness so they cook evenly.
- Bake the potatoes. Here’s where they get nice and crispy! Bake them for 15 minutes, then flip them over and bake for 10-15 more minutes. Let them get nice and golden brown in the oven!
- Enjoy! These potatoes are best when they’re warm right out of the oven, but they also keep well in the refrigerator for up to 4 days!
Ingredients in Smashed Potatoes:
- Gold Potatoes: I haven’t tried this recipe using any other type of potatoes, but if you do – let me know! I’d be interested to see how they turn out!
- Minced Garlic: The star of the show. Feel free to go heavy on the garlic!
- Olive Oil: Olive oil helps the potatoes get that irresistible, crispy skin.
- Dried Thyme: The dried thyme adds such a lovely, herby flavor.
- Dried Rosemary: I love the fresh floral flavor that rosemary adds to these potatoes.
- Kosher Salt: My favorite type of coarse-ground salt to use for cooking!
If you don’t have thyme or rosemary, feel free to use whatever seasonings you like! Parsley, paprika, oregano, or sage would also be delicious in this recipe.
I hope you love these potatoes as much as I do! Once you make them, you truly won’t want to serve potatoes any other way. This cooking method just transforms potatoes into something so unique, addicting, garlicky, herby, and delicious!
Crispy Garlic Smashed Potatoes
These potatoes are crispy on the outside, and buttery soft on the inside. Just one bite of these and you will never go back to regular baked potatoes!
Ingredients
- 12 gold potatoes
- 1 tsp minced garlic
- 1 tbsp. olive oil, extra virgin
- ½ tsp. dried thyme
- 1 tsp. dried rosemary
- kosher salt, to taste
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Bring a large pot of water to a boil. Salt the water generously. Boil potatoes for 15 minutes or until fork-tender.
- Remove potatoes from water transfer to a mixing bowl. Toss potatoes with olive oil and seasonings. Spread potatoes onto parchment-lined baking sheet. Using the bottom of a flat glass, gently smash each potato until flattened slightly.
- Bake potatoes for 15 minutes, flip and bake for 10-15 more minutes or until lightly golden brown. Serve immediately.
Notes
- Store leftover potatoes in an air-tight container in the refrigerator for up to 4 days.