These might just be the BEST potatoes you will ever have. Perfectly crispy on the outside and soft and fluffy on the inside, with a generous amount of garlic. These Garlic Smashed Potatoes are an easy way to liven up a potato side dish, with minimum effort. Make extra, as they will get eaten very quickly!
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We love potatoes. We honestly think they are a super food. Not just nutritionally (more on that below), but they are so versatile. There isn't much that you can't do with a potato.
Whether it is as a side - baked, fried or boiled, or as the star ingredient in a main dish. Potatoes are one ingredient that we couldn't give up.
But one of our favourite ways to use potatoes is boil them, season them, smash them, and roast them. This recipe is THAT simple. Loaded with garlic (the more the better we say), this potato side dish goes with pretty much anything.
Hungry for more potato side dishes? Why not try our Duck Fat Potatoes, Air Fryer Roast Potatoes, Canarian Potatoes, Herb Roasted Potatoes or Parmesan Truffle Fries?
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Why You Will Love Them
- Easy - As we said above, these are as simple are par-boiling them, seasoning them, smashing them (the fun part) and then roasting them in the oven. Such a simple side dish, but big on flavour.
- Can be made in advance - We love anything that helps us get ahead at meal time. You can par-boil the potatoes in advance and then season and smash them just before you are ready to roast them.
- Store well - If you have leftovers of these, then they store really well in the fridge. Perfect for snacking on them every time you go in the kitchen.
- Adaptable - We have kept this simple with just garlic, salt and pepper for the seasoning, but we have given options below of other ways you can season these smashed potatoes.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - We have used new potatoes, as they don't need any peeling or chopping and they are easy to smash down.
- Garlic - This recipe is garlic heavy. I mean, you would expect that from a recipe with the word garlic in the title, right? Feel free to reduce the amount of garlic if you aren't a huge fan. Fresh is best, however you could use pre-crushed garlic in a tube if you prefer.
- Oil - We have used a good quality olive oil. However, you could use vegetable or sunflower oil.
- Salt and pepper - We used a generous amount of sea salt and black pepper.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Smashed Potatoes - Step by Step
Prep: Preheated oven at 200°C/180°C(fan)/400°F/Gas 6
- Step 1: Put the potatoes in a large sauce pan with boiling water. Simmer for 10 minutes, or until they are tender when you put a fork/knife into them. Drain and leave to sit in a colander for 5 minutes, to allow the moisture to evaporate.
- Step 2: Put them on a large baking tray.
- Step 3: Drizzle with olive oil and add the garlic, salt and pepper and mix well.
- Step 4: Using a fork (or glass or potato masher), gently but firmly smash them down.
- Step 5: Put them into the oven for 30-35 minutes, until the edges are perfectly crispy.
Variations
Seasoning - We kept it simple with the fresh garlic, but you can do so much more. Give these smashed potatoes a smoky and spicy hit with some cayenne and smoked paprika. You could mix in some curry powder for some Indian smashed potatoes or some Fajita seasoning for a Mexican vibe.
Herbs - We finished the dish off with a sprinkling of fresh chopped parsley which really lightens it up. Another herb that works well is fresh thyme. You could also use rosemary, but make sure to mix it in before putting the potatoes in the oven.
Cheese - Everything is better with cheese, right? 5 minutes before these are ready, sprinkle over some grated Parmesan and put them back in the oven to get nice and crispy. You could also crumble over some feta before serving. If you like that idea, then why not try our Greek Potatoes?
Serving Suggestions
Roasted potatoes are a must with any roast dinner, and these smashed potatoes are something a little different from the standard roast potatoes. If you are looking for some sides and mains that will compliment these easy roast potatoes perfectly, then here are our favourites.
For meaty mains, why not try our Perfect Roast Chicken, Slow Cooker Lamb or Slow Cooker Roast Beef. If you are wanting a double carb situation, then our Instant Pot Mashed Potatoes, The BEST Creamy Mashed Potatoes or Vegetable Mash are the perfect partners.
If if want loads of vegetables on the side, then we have got you covered. From our Slow Cooker Green Beans, Easy Cauliflower Cheese or Mustard and Honey Roasted Parsnips to Slow Cooker Red Cabbage, Garlic and Parsley Roasted Carrots or Balsamic Roasted Brussel Sprouts.
Dannii's Top Tips
- Don't over boil the potatoes. You want them to be tender when you put a knife/fork in it, but not falling apart.
- You definitely don't need to smash these neatly. The messier they are, the more edges to get crispy.
- Don't skip the step of leaving them in the colander after you have drained them. This allows them to get rid of some of the extra moisture to help with the crispiness.
- Make sure that the potatoes have lots of room on the baking tray. If the tray is too full and the potatoes are too close together, then they will steam rather than roast. If you don't have a tray big enough for all the potatoes, then use two trays.
- For extra flavour, you can drizzle these with butter before they go in the oven.
- The nutritional information for this recipe won't be accurate, and will be an overestimate. This is because they don't absorb all of the oil that has been added to the pan.
- Make these even more indulgent by sprinkling over some chopped grilled bacon before serving. This is a great option if you are adding the Parmesan too.
Frequently Asked Questions
No, don't peel them! Not only is there lots of goodness in the skin, but keeping the skin on helps them to get nice and crispy. This is what makes it the perfect lazy recipe too.
YES! Par-boiling them means that they are soft enough to smash. You won't be able to smash a hard potato. Depending on the size of the potatoes chunks, you will only need to parboil them for 10 minutes.
That is totally up to you. You can use a fork, potato masher or even the bottom of a glass.
We find that 30-35 minutes is the perfect cooking time, however this will depend on the size that you have cut your potatoes.
Yes, you can boil them, season them and smash them in advance and then keep them covered up until you are ready to put them in the oven.
Leftover smashed potatoes can be kept in an air tight container in the fridge for up to 3 days. To reheat them, just put them in a pan with a little oil and heat through.
We would happily eat them straight out of the fridge as a snack. However, we love chopping them up and adding them to a fritatta.
More Potato Recipes
If you've tried these crispy smashed potatoes, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Garlic Smashed Potatoes
Ingredients
- 1 kg (2.25 lb) New potatoes
- 3 tablespoon Olive oil
- 1 Pinch Sea salt and ground black pepper
- 5 Garlic clove - crushed
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 1 kg New potatoes in a large sauce pan with boiling water. Simmer for 10 minutes, or until they are tender when you put a fork/knife in them. Drain and leave to sit in a colander for 5 minutes, to allow the moisture to evaporate.
- Put them on a large baking tray. Drizzle with 3 tablespoon Olive oil and add 5 Garlic clove and 1 Pinch Sea salt and ground black pepper and mix well.
- Using a fork (or glass or potato masher), gently but firmly smash them down.
- Put them into the oven for 30-35 minutes, until the edges are perfectly crispy.
Recipe Tips
- Don't over boil the potatoes. You want them to be tender when you put a knife/fork in it, but not falling apart.
- You definitely don't need to smash these neatly. The messier they are, the more edges to get crispy.
- Don't skip the step of leaving them in the colander after you have drained them. This allows them to get rid of some of the extra moisture to help with the crispiness.
- Make sure that the potatoes have lots of room on the baking tray. If the tray is too full and the potatoes are too close together, then they will steam rather than roast. If you don't have a tray big enough for all the potatoes, then use two trays.
- For extra flavour, you can drizzle these with butter before they go in the oven.
- The nutritional information for this recipe won't be accurate, and will be an overestimate. This is because they don't absorb all of the oil that has been added to the pan.
- Make these even more indulgent by sprinkling over some chopped grilled bacon before serving. This is a great option if you are adding the Parmesan too.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Lyn says
These potatoes were not worth the effort. Plus, you must have to use the tiniest potatoes possible in order for them to be smash-able when cooked in the prescribed time.
Dannii says
If you followed all the tips in the extra tips section, you should have had no problem getting them crispy in the amount of time stated.
Beth says
These potatoes were bursting with so much flavor! These went perfectly with our grilled chicken the other night and everyone loved them. I will definitely make these again!
Elizabeth says
These smashed potatoes are the perfect crowd pleasing side dish! We loved them!
Emily Liao says
These smashed potatoes made for the perfect side dish last night, alongside some grilled steak!
Tara Teaspoon says
The burst of flavor when you take the first bite is amazing. My mom and I definitely enjoyed these with our steak.