Discover the best potato side dish you’ll ever make — these Crispy Smashed Potatoes with Garlic are golden, buttery, and loaded with fresh herb flavor. They’re the kind of side dish people ask about before they even finish eating.
Honestly, I made these on a whim one Sunday and they completely upstaged the main course. My family now requests them almost every week — and I have zero complaints about that.
Table of Contents
Why You’ll Love These Roasted Garlic Butter Smashed Potatoes
These crispy baby potatoes are boiled until tender, then smashed flat and roasted until the edges are shatteringly crisp. Then comes the magic: a pan of whole garlic cloves slow-roasted in butter gets mashed right into the potatoes.
It sounds simple, and it is — but the flavor is anything but basic. Fresh oregano, parsley, and basil take it somewhere really special. This is the kind of garlic roasted potatoes recipe that becomes a permanent fixture in your rotation.
Quick Overview
These crispy smashed potatoes oven-roasted beauties deliver crispy edges, fluffy centers, and a rich garlic herb butter that soaks into every crack. They’re a crowd-pleaser that looks fancy but comes together with minimal fuss.
They pair beautifully with just about anything — roasted chicken, grilled fish, or even eggs for a lazy weekend brunch. If you love these, you’ll also want to check out these 5-ingredient honey garlic chicken thighs for the perfect pairing.
Crispy Smashed Potatoes with Garlic
Equipment
- Large pot
- Rimmed baking sheet
- Small baking dish
- Measuring cup or glass
Ingredients
Potatoes
- 2 pounds Mixed baby potatoes
Fats
- 8 tablespoons Salted butter 1 stick
- 2 tablespoons Extra virgin olive oil plus more for drizzling
Aromatics
- 8-12 cloves Garlic peeled
Fresh Herbs
- ¼ cup Fresh oregano chopped
- ¼ cup Fresh parsley chopped
- ¼ cup Fresh basil chopped
Seasoning
- Kosher salt to taste
- Black pepper to taste
- Cayenne pepper to taste
Instructions
- Preheat oven to 425°F. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for about 15 minutes until fork-tender. Drain and let cool slightly on a baking sheet.
- Combine butter, olive oil, and garlic cloves in a small baking dish. Roast in the oven for 20–30 minutes until garlic is soft and golden and butter is lightly browned.
- Mash the roasted garlic into the butter, then stir in oregano, parsley, and basil. Season with cayenne, salt, and pepper.
- Smash each potato flat using the bottom of a glass. Drizzle with olive oil and season with salt and pepper.
- Roast the smashed potatoes for 20 minutes until edges begin to turn golden. Remove from oven and spoon garlic herb butter over each potato.
- Return to oven and roast for another 10–15 minutes until deeply golden and crispy. Serve warm with extra herbs and flaky salt.
Notes
Ingredients
| Category | Ingredient | Amount |
|---|---|---|
| Potatoes | Mixed baby potatoes | 2 pounds |
| Fats | Salted butter (1 stick) | 8 tablespoons |
| Fats | Extra virgin olive oil | 2 tablespoons (plus more for drizzling) |
| Aromatics | Whole garlic cloves, peeled | 8–12 cloves |
| Fresh Herbs | Fresh oregano, chopped | 1/4 cup |
| Fresh Herbs | Fresh parsley, chopped | 1/4 cup |
| Fresh Herbs | Fresh basil, chopped | 1/4 cup |
| Seasoning | Kosher salt | To taste |
| Seasoning | Black pepper | To taste |
| Seasoning | Cayenne pepper | To taste |
Step-by-Step Instructions
Step 1: Boil the Baby Potatoes
Preheat your oven to 425°F. Place the crispy baby potatoes in a large pot and cover with cold water by about an inch. Add a generous handful of kosher salt — yes, really, the water should taste like the sea.
Bring it to a boil, then reduce to a simmer for about 15 minutes, until a fork slides in without resistance. Drain them and spread them out on a rimmed baking sheet to cool slightly.
“Don’t rush the boil — fully tender potatoes smash evenly and get crispier in the oven.”
Step 2: Roast the Garlic Butter
While the potatoes are cooking, combine the butter, olive oil, and whole peeled garlic cloves in a small baking dish. Pop it in the oven for 20–30 minutes, keeping a close eye on it.
You want the garlic golden and soft, and the butter lightly browned and nutty — but not burnt. The smell coming out of your oven at this point is genuinely dangerous. You’ve been warned.
Step 3: Make the Herb Garlic Butter
Once the garlic is golden and jammy, use a fork to mash those cloves right into the butter. They’ll practically dissolve — it’s deeply satisfying. Stir in the chopped oregano, parsley, and basil.
Add a pinch (or two) of cayenne, then season with salt and pepper. Taste it. Try not to eat it with a spoon. This roasted garlic butter is the whole heart of the recipe.
Step 4: Smash and First Roast
Now for the fun part. Use the flat bottom of a sturdy glass or measuring cup to press each potato down firmly. You want them flat but not completely falling apart — think “rustic pancake,” not “mashed potato pile.”
Drizzle generously with olive oil and season with salt and pepper. Roast in the 425°F oven for about 20 minutes until they start to turn golden at the edges.
Step 5: Add the Butter and Finish Roasting
Pull the pan out and spoon that incredible garlic herb butter over each smashed potato. Every. Single. One. Don’t be shy — this is not the time for restraint.
Return to the oven for another 10–15 minutes, until the edges are deeply golden and audibly crispy. The bottoms should have a satisfying crunch when you lift one with a spatula. That’s how you know they’re ready.
Step 6: Serve and Enjoy
Serve these Crispy Smashed Potatoes with Garlic warm, scattered with extra fresh herbs and a pinch of flaky sea salt on top. They’re best fresh from the oven when the crispy edges are at their peak.
These are practically irresistible straight off the pan — fair warning, they disappear fast. If you’re hosting, consider making a double batch. Just trust me on this one.
Expert Tips, Variations, and Troubleshooting
Tips for Maximum Crispiness
The key to truly crispy smashed potatoes oven-style is dry potatoes. After draining, let them steam dry for a few minutes before smashing. Moisture is the enemy of crispy edges, so don’t skip this step.
Also, don’t crowd the pan. Give each potato its own space so hot air can circulate. If they’re touching, they’ll steam instead of crisp — and we’re not here for that.
Variations to Try
Swap the fresh herbs for rosemary and thyme for a more woodsy, wintry version. Or add a handful of grated Parmesan on top during the last five minutes of baking for a cheesy, salty crust that’s absolutely addictive.
For a spicier kick, bump up the cayenne or add some red pepper flakes to the garlic butter. These also work beautifully as a brunch side — pair them with eggs the same way you’d serve loaded hashbrown bites for a crowd-pleasing spread.
Troubleshooting Common Issues
Potatoes falling apart when smashing? They’re probably overcooked. Aim for just fork-tender — they should hold their shape when pressed, not crumble. Next time, start checking at the 12-minute mark.
Not crispy enough? Your oven might need more time or a higher rack. Move the pan to the upper third of the oven for the last 10 minutes. Also make sure you used enough oil — it’s what conducts the heat to create that golden crust.
Garlic burning in the butter? Check at the 20-minute mark. Every oven runs a little differently. The garlic should be pale golden, not dark brown. Pull it early if needed — it’ll finish softening in the residual butter heat.
Storage Instructions
| Method | Container | Duration |
|---|---|---|
| Refrigerator | Airtight container | Up to 4 days |
| Freezer | Freezer-safe bag or container | Up to 1 month |
Reheating for Best Results
To bring back the crispy edges, reheat in a 400°F oven or air fryer for 8–10 minutes. Avoid the microwave if you can — it makes them soft and a little sad. A hot skillet with a drizzle of olive oil also works great.
No-Waste Kitchen Ideas
Leftover smashed potatoes make an incredible base for a quick breakfast hash — just chop them up and toss in a skillet with eggs and whatever veggies you have. You can also crumble them over a salad for a crispy, garlic-y crouton substitute.
Leftover garlic butter (if you’re lucky enough to have any) is incredible spread on bread and toasted. It’s basically garlic bread on another level — use it the same way you’d enjoy these baked ham and cheese croissants at brunch.
Crispy Smashed Potatoes with Garlic FAQs
Can I use regular potatoes instead of baby potatoes?
You can, but baby potatoes are ideal because of their thin skin and naturally creamy interior. If using larger potatoes, cut them into roughly 2-inch chunks before boiling. The smaller surface area of baby potatoes gives you more crispy edges per bite, which is exactly what we’re after.
Can I make these ahead of time?
Yes! Boil and smash the potatoes up to a day ahead, then store them (unroasted) in the fridge on the baking sheet covered with plastic wrap. When you’re ready, drizzle with oil and roast as directed. The garlic butter can also be made ahead and rewarmed before spooning over the potatoes.
What’s the best potato for this recipe?
Mixed baby potatoes — including red, yellow, and purple varieties — are the top pick. They have thin, crispy-when-roasted skins and a naturally buttery texture inside. Yukon Gold baby potatoes are especially great if you want a consistently creamy, golden result for your best potato side dish.
Can I make these in an air fryer?
Absolutely! After boiling and smashing, air fry at 400°F for about 15 minutes, flipping halfway. Then spoon the garlic butter over the top and air fry another 5 minutes. You’ll get incredibly crispy results in less time — perfect for weeknights.
What can I serve these with?
These Roasted Garlic Butter Smashed Potatoes go with practically everything. They’re great alongside roasted chicken, grilled steak, baked salmon, or even a simple green salad for a lighter meal. They also shine on a holiday table as the best potato side dish that guests actually remember.
Give These a Try and Let Us Know What You Think!
If you’ve been looking for a potato side dish that punches way above its weight, this is it. These Crispy Smashed Potatoes with Garlic are crispy, herby, buttery, and honestly kind of addictive.
They’re the kind of recipe you’ll make once and never stop making. Simple enough for a Tuesday, impressive enough for a dinner party — that’s the sweet spot, right there.
Made these? We’d absolutely love to hear how they turned out! Drop a comment below with your thoughts, tweaks, or photos. And if you loved them, please share this recipe on Pinterest — it really does help others find it.
Looking for more crowd-pleasing recipes? Check out this dreamy lemon blueberry focaccia bread or this incredibly fun matzo crack for your next snack spread. Happy cooking!
