Garlic Smashed Potatoes, a delicious side dish made with baby potatoes, melted butter, fresh garlic and parsley. Crispy, flavourful, and beautifully golden, these potatoes are boiled until fork-tender, gently smashed, brushed with garlic butter, then baked until the edges are crispy, while the inside is fluffy. Serve them alongside your favourite roast dinner, grilled meat or fish.
Smashed potatoes or crushed potatoes are double cooked potatoes that are incredibly easy to make, and always a big hit with my family. They make a wonderful alternative to the good old roast potatoes, and can be enjoyed all year round.
Baby or new potatoes work better for this recipe, they boil quicker, and once they are crushed, they have decent size, and they hold their shape really well. You could, of course, just enjoy some garlic butter baby potatoes, but smashing them really takes them to the next level.
As a massive potato enthusiast, I absolutely love cooking potatoes in endless ways, especially when it comes to big celebrations like Thanksgiving, Christmas or Easter. It simply isn't the same if your side dish menu doesn't include potatoes!
You can even make this dish in advance, either by fully cooking it, or boiling the potatoes and roasting them when needed.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- baby potatoes - or new, waxy potaotes are the best potatoes for this recipe, as we need potatoes that are on the small side and cook quickly
- melted butter - for brushing the potatoes, it also adds a rich, flavourful touch to the potatoes
- chopped parsley - for colour and extra flavour
- garlic - minced or finely chopped, its pungency works wonderfully well with the butter
- salt & black pepper - to taste
Step-by-step photos and instructions
- Boil the potatoes in their skin until fork tender
- Pre-heat the oven at 200 degrees Celsius (400 Fahrenheit)
- Use a fork or a potato masher to press on the potatoes and smash them, still keeping them in one piece, but trying to flatten them up as much as you can.
- Mix the melted butter with the minced garlic and parsley, and drizzle a bit over each of the smashed potatoes, then season with salt and pepper to your taste.
- Bake in the oven for 20 minutes until the edges are beginning to brown and the potatoes are crispy.
Expert tips
If you use a fork for smashing, I would be careful not to break them completely, I believe a potato masher works better to just press on the potato to smash them well.
I used oil as well before, but I decided I liked butter better, not only it gives more richness, but helps the potatoes crisp up better. If you like dill, go for it as well, it's a different flavour, but a delicious one anyway.
Allow the potatoes to dry completely before brushing them with the melted butter, as removing excess moisture helps with the crispiness.
Keep the skin on the potatoes, it helps the potatoes keep their shape, plus it adds extra crispiness once they are baked.
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Garlic Smashed Potatoes
Video
Ingredients
- 500 g baby potatoes (1.1 lb)
- 2 tablespoon melted butter
- 1 tablespoon chopped parsley
- 2 cloves of garlic, minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil the potatoes in their skin until fork tender.
- Drain the water and leave them to dry in a colander.
- Pre-heat the oven at 200 degrees Celsius (390 Fahrenheit).
- Transfer the potatoes to 2 roasting trays.
- Use a fork or a potato masher to press on the potatoes and crush them, still keeping them in one piece, but trying to flatten them up as much as you can.
- Mix the melted butter with the minced or finely chopped garlic and parsley, and brush each potato with the mixture, then season with salt and pepper to taste.
- Bake in the oven for 15-20 minutes until the edges are beginning to brown and the potatoes are golden and crispy.
- Serve immediately!
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