Quick smashed potatoes. Crispy smashed potatoes. Everybody loves smashed potatoes – they are easy, fast, and absolutely addictive. You’ll NEVER be able to eat just one of these Smashed Garlic Potatoes!
Smashed Garlic Potatoes Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We? 🙂
If you can resist smashed potatoes like these, I’ll be a monkey’s uncle. Slow-Roasted Smashed Garlic Potatoes are so delicious – golden brown, with crispy edges and creamy centers…to die for, seriously.
Add a nice glass of red wine and I could eat smashed potatoes as a meal! Smashed potatoes make a superior side dish, that’s for sure. We like to serve them alongside slices of Smoked Beef Tri Tip Roast and Instant Pot Baby Back Ribs.
3 Reasons to Love Roasted Smashed Potatoes –
- Crispy edges.
- Creamy centers.
What Ingredients Do You Need to Make Smashed Garlic Potatoes?
- Small yellow or red potatoes (these are called B-size potatoes)
- Kosher salt for cooking the potatoes
- Olive oil
- Unsalted Butter
- Garlic cloves
- Salt and pepper, to taste
Recipe Tips for Making Roasted Garlic Potatoes
When the testing the potatoes as they cook in the water on your stove, always be sure to test them with a fork, not a knife point.
The point of a knife will slide right into any vegetable, making you think it’s fork-tender when it very well may not be!
Always use the dull tines of a fork to test for doneness, most especially when cooking potatoes of any type, as well as when cooking meat.
If you don’t have small potatoes for this recipe, I’ve often used bigger potatoes, cutting them in half to make this recipe work. No worries!
The potatoes should be cooked in salted water. The salted water cooks the potato’s starch more thoroughly, helping the flesh have a more creamy texture.
If the potatoes tend to stick to your fork, potato masher, or glass as you are smashing them, dip them into a bit of oil (or spray with a bit of nonstick spray) and try again. This usually helps a bunch.
Cover your rimmed baking sheet with foil and a sheet of parchment paper to make for super easy clean up.
How to Make Oven-Roasted Smashed Garlic Potatoes in 6 Easy Steps
- Boil the potatoes in salted water until they pierce very easily when tested with a fork; drain and let rest for about 5 minutes so they are easier to handle.
- Meanwhile, in a small sauce pan over medium low heat, melt the butter, then stir in 2 Tbs. olive oil and the minced garlic; reserve.
- Preheat the oven to 325 degrees F. Cover a rimmed baking sheet with foil and a sheet of parchment paper; drizzle with 1 Tbs. olive oil.
- Place the cooked potatoes on the baking sheet; use a fork, potato masher, or the bottom of a glass to smash each potato to about 1/2-inch thickness.
- Drizzle half of the butter/garlic mixture over the smashed potatoes. Slow roast the smashed potatoes for 55-60 minutes, or until they are golden brown with crispy edges and creamy centers.
- Drizzle the remaining half of the butter/garlic mixture over the roasted potatoes and serve at once.
More Favorite Recipes to Enjoy –
- Instant Pot Chicken Tenders with Cream Gravy
- Loaded BBQ Pulled Pork Sweet Potatoes
- Creamy Mashed Potatoes Supreme with French Fried Onions and Bacon
- Creamy Au Gratin Sweet Potatoes
- Easy Chicken Noodle Soup (Stove Top and Instant Pot)
- Crispy Bacon and Sweet Potato Hash
- Marinated Steak Bites (Air Fryer, Skillet, and Oven)
Printable Recipe for Smashed Garlic Potatoes
Smashed Garlic Potatoes
- 2 lbs. small yellow or red potatoes (or tri-colored potatoes) rinsed well and dried
- 1 Tbs. kosher salt
- 3 Tbs. olive oil
- 2 Tbs. unsalted butter
- 3 cloves garlic (may substitute 1 tsp. granulated garlic, if preferred) minced or crushed
- kosher salt and freshly ground black pepper to taste
- Place the potatoes into a large pot; cover the potatoes with water until they are submerged by 1-inch; add 1 Tbs. salt to the water. Over medium-high heat, bring the potatoes to a boil, continuing to cook until the potatoes are easily pierced with a fork, approx. 20-25 minutes.
- Drain the cooked potatoes in a colander and let them rest for about 5 minutes to cool just a bit.
- Meanwhile, preheat the oven to 325 degrees F. In a small sauce pan over medium low heat, add 2 Tbs. olive oil and the butter. When the butter is melted, remove the sauce pan from the heat, whisking in the garlic.
- Cover a rimmed baking sheet well with foil; add a sheet of parchment paper over the top, if desired. Drizzle the baking sheet with 1 Tbs. olive oil.
- Spread the cooked potatoes out over the oiled baking sheet. Using a fork, potato masher, or the bottom of a glass, smash the potatoes to about 1/2-inch thickness. *The thinner the potatoes, the more crispy they cook up.
- Drizzle the potatoes with half of the butter/garlic mixture. Slow roast the potatoes for about 55-60 minutes or until they are golden brown with crispy edges and a creamy center. (Thank you, salted water!!) Remove the potatoes from the oven, drizzling them with the remaining butter/garlic mixture. Season to taste with salt and pepper; serve warm.
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