Ever get stuck in a potato rut? Mashed, baked, roasted—they're all good, but sometimes you want something that feels a little special without a ton of effort. That's where these smashed potatoes come in. They're crispy on the outside, fluffy on the inside, and they soak up all the garlicky, herby goodness.
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I first made these for a family dinner and they disappeared in minutes. The best part? They're crazy simple. Boil, smash, brush, bake. That's it. Plus, they're budget-friendly—a bag of potatoes costs about $2, and you probably already have the other ingredients.
So if you're tired of the same old spuds, give these a try. They're perfect for weeknights, holidays, or whenever you need a crowd-pleaser.
Why You'll Love This Recipe
About the Ingredients
2 pounds (900g) baby Yukon Gold or red potatoes
Small potatoes work best because they smash nicely. You can substitute with larger potatoes, just cut them into 2-inch chunks.
1/4 cup (60ml) olive oil
Extra virgin olive oil gives the best flavor, but you can use any neutral oil like canola or avocado.
4 cloves garlic, minced
Fresh garlic is key. If you're in a pinch, use 1 teaspoon garlic powder, but the flavor won't be as vibrant.
1 teaspoon dried rosemary
You can use fresh rosemary (about 1 tablespoon chopped) or swap for thyme, oregano, or Italian seasoning.
1 teaspoon salt
Use kosher or sea salt for the best flavor. You can adjust to taste.
1/2 teaspoon black pepper
Freshly ground black pepper adds a nice kick. You can use less if you prefer.
1/4 cup (15g) freshly grated Parmesan cheese (optional)
Parmesan adds a salty, nutty flavor. You can skip it or use nutritional yeast for a dairy-free option.
Fresh parsley, chopped, for garnish
Parsley adds a pop of color and freshness. You can use chives or skip it entirely.
Tips & Tricks
Don't overcrowd the baking sheet
Leave space between the potatoes so they get crispy, not steamed.
Smash gently
Use a flat-bottomed glass or potato masher. Press just until the potato flattens—don't mash it into pieces.
Dry the potatoes well
After boiling, pat them dry with a towel. Excess water makes them soggy.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Boil the Potatoes
Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes, until fork-tender. Drain and let cool slightly.
3. Smash the Potatoes
Place the potatoes on the prepared baking sheet. Use a flat-bottomed cup or potato masher to gently press down on each potato until it's about 1/2-inch thick.
4. Make the Garlic Oil
In a small bowl, mix the olive oil, minced garlic, rosemary, salt, and pepper. Brush the mixture generously over each smashed potato.
5. Bake the Potatoes
Bake for 25-30 minutes, until the edges are golden brown and crispy. For extra crispiness, flip the potatoes after 20 minutes and bake for another 5-10 minutes.
6. Add Cheese and Garnish
If using Parmesan, sprinkle it over the potatoes during the last 5 minutes of baking. Remove from the oven, garnish with fresh parsley, and serve hot.
Delicious Variations
Spicy Smashed Potatoes
Add 1 teaspoon of smoked paprika or chili powder to the garlic oil for a smoky kick.
Lemon Herb Smashed Potatoes
Add the zest of one lemon and 1 tablespoon of fresh lemon juice to the oil for a bright, citrusy flavor.
Cheesy Bacon Smashed Potatoes
Top with crumbled cooked bacon and shredded cheddar cheese before the final bake.
How to Store Crispy Garlic Herb Smashed Potatoes
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat without thawing.
Reheating
Reheat in a 400°F (200°C) oven for 10-15 minutes to restore crispiness, or in an air fryer at 350°F (175°C) for 5-7 minutes.
Frequently Asked Questions
Q: Can I use regular potatoes instead of baby potatoes?
Yes, you can use any waxy potato like red or Yukon Gold. Just cut them into 2-inch chunks before boiling. Russets also work but may be fluffier and less creamy.
Q: Why are my smashed potatoes not crispy?
The most common reason is overcrowding the baking sheet. Make sure there's space between each potato so the steam can escape. Also, ensure your oven is hot enough (425°F) and don't skip the oil.
Q: Can I make these ahead of time?
Yes, you can boil and smash the potatoes up to a day ahead. Store them in the fridge, then brush with oil and bake when ready. You may need to add a few extra minutes to the baking time.
Q: Can I use dried herbs instead of fresh?
Absolutely. Dried herbs are more concentrated, so use about 1 teaspoon of dried rosemary or thyme. Add them to the oil before brushing.
Q: Are these potatoes vegan?
Yes, if you skip the Parmesan cheese. The rest of the ingredients are plant-based. You can also substitute nutritional yeast for a cheesy flavor.
I hope you love these crispy smashed potatoes as much as my family does! If you try them, let me know in the comments below—what's your favorite way to serve them? And don't forget to share your own twist. Small steps, big impact!
Crispy Garlic Herb Smashed Potatoes
Crispy Garlic Herb Smashed Potatoes: golden, crunchy edges, fluffy centers, and loaded with garlic flavor. An easy side dish everyone will love.
🧂 Ingredients
- 2 pounds (900g) baby Yukon Gold or red potatoes
- 1/4 cup (60ml) olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup (15g) freshly grated Parmesan cheese (optional)
- Fresh parsley, chopped, for garnish
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- 2Boil the Potatoes — Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes, until fork-tender. Drain and let cool slightly.
- 3Smash the Potatoes — Place the potatoes on the prepared baking sheet. Use a flat-bottomed cup or potato masher to gently press down on each potato until it's about 1/2-inch thick.
- 4Make the Garlic Oil — In a small bowl, mix the olive oil, minced garlic, rosemary, salt, and pepper. Brush the mixture generously over each smashed potato.
- 5Bake the Potatoes — Bake for 25-30 minutes, until the edges are golden brown and crispy. For extra crispiness, flip the potatoes after 20 minutes and bake for another 5-10 minutes.
- 6Add Cheese and Garnish — If using Parmesan, sprinkle it over the potatoes during the last 5 minutes of baking. Remove from the oven, garnish with fresh parsley, and serve hot.
Elena writes about sustainable living and practical zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that make a big difference over time.
