Let Me Tell You About These Smashed Potatoes…
Pull up a chair, because I need to talk about these smashed potatoes with garlic and herbs, and honestly—if potatoes had a fan club, I’d be at the front of it. My first attempt at these was during a rainy Tuesday in February (those days where you don’t actually want to leave the house because it’s half raining, half drizzling, and you misplaced your umbrella again). Turned out these potatoes cheered everyone up and probably saved us form eating cereal for dinner. Maybe that’s a slight exaggeration, but you get my point!
Why You’ll Love This (Or At Least, Why I Keep Making It)
I make this whenever I need something between “comfort food” and “wannabe fancy side dish.” My family goes nuts for these, especially my brother who claims he’s “not a potato guy” (everyone’s a potato guy when they’re crispy enough). I used to get frustrated trying to crisp them perfectly, but honestly, now I’ve learned: even if the bottoms are a bit uneven, they’re still gone by the end of the night. (I’ve tried skipping the extra herbs, too—just once. Never again, trust me.)
Gathering Your Ingredients (Give or Take)
- 1.5 lbs baby potatoes (I use those little yellow ones, but honestly red potatoes or even broken-up big potatoes work fine. My gran, bless her, swears by Yukon Golds.)
- 3 tablespoons olive oil (if you’re in a pinch, use melted butter or half-and-half of each—really indulgent but I love it)
- 4 cloves garlic, minced (you can ease up if vampires aren’t a concern, or use pre-minced in a jar if you must)
- 1 teaspoon sea salt, plus more for finishing (sometimes I just use whatever table salt is closest—it’s not a huge deal)
- Freshly cracked black pepper, a generous amount (I never measure, just keep going till it feels right)
- 2 tablespoons chopped fresh parsley (or a handful of chives works! Dried herbs in the winter, though, are totally fine)
- 1 teaspoon fresh thyme leaves (I forget this half the time and nobody complains)
- Optional: a sprinkling of grated Parmesan or any hard cheese you have lurking in the fridge
How To Actually Make Them (With All My Quirks Included)
- Start by giving your potatoes a good scrub—no need to peel unless you’re oddly dedicated. Plonk them into a big pot, cover with cold water, and add a fat pinch of salt. Bring to a boil and cook until very fork-tender, about 18–22 minutes. (If they’re not soft enough to smash easily, just give them another few minutes—no need to rush, really.)
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or foil; I often just use whatever’s clean. Drizzle a tablespoon of olive oil on the tray and swirl it around a bit—latte foam art skills not required.
- Once the potatoes are cooked, drain them and let them cool just for a minute or two—until you can handle them without needing oven mitts. Then, here comes the fun: spread them on the baking sheet and gently press each one down with the bottom of a glass, a potato masher, or honestly your palm if you’re careful. It doesn’t need to be pretty; some will look like they belong in a modern art museum!
- Mix the remaining olive oil with the minced garlic, salt, and a good amount of black pepper. Spoon or brush this mixture all over the smashed potatoes. (This is where I usually sneak a taste of the garlicky oil. Optional, but I recommend it.)
- Roast in the oven for 25–35 minutes, flipping halfway if you remember. They’re done when the edges look super crispy and golden (don’t freak if parts are a bit darker—more flavor, I say).
- Scatter over the parsley and thyme, maybe a sprinkle of cheese if it’s that sort of day, and taste for more salt and pepper. Serve right away, before someone at the table nicks the crispiest one.
Notes from My Messy Kitchen
- If you overboil the potatoes, they can fall apart when smashing; but you know what, just lump them together and call it rustic. No judgment here.
- Sometimes I skip the cheese if I want a dairy-free day—it’s still delicious.
- Don’t lose sleep over trying to get the perfect golden crust; my oven is moody and sometimes I just crank up the heat at the end, which actually works better if you’re impatient.
My Ill-Fated Variations (And Some Wins)
- Tried drizzling balsamic glaze over the top once and… it was too weird, even for me! But chopped scallions on top: very good.
- Subbed in rosemary for thyme when I ran out—no complaints, but don’t use too much or it’ll taste like a forest floor.
- Once used duck fat instead of olive oil. Wow. That was extra. Would recommend if you’re feeling bougie.
Gear or Workarounds (Don’t Panic)
- A potato masher is ideal, but honestly, as mentioned, a mug or heavy glass does the trick. I’ve even used the heel of my hand (probably not for a fancy dinner, though).
- Parchment paper saves on the cleanup, but I’ve done it right on an old metal tray. Just soak that tray for a bit if anything sticks—it all comes off with a little elbow grease.
Keeping Leftovers (Not That You’ll Have Any)
Store whatever’s left in a container in the fridge for up to 3 days. I think these taste even better the next day, maybe because the flavors have a chance to meld (or I just like cold potatoes, who knows). Crisp ‘em back up in a hot oven or skillet. Real talk, though: these rarely survive to see morning in my house.
Serving It Up, My Way
They’re a side dish technically, but honestly sometimes I just sit at the counter eating them straight from the pan with a dollop of sour cream or Greek yogurt. Great with a fried egg on top on a lazy Sunday, or next to roast chicken. One Christmas, we went wild and dunked them in leftover gravy; no regrets, just memories.
Lessons Learned (Pro Tips, Or Cautionary Tales)
- Once tried to use half-raw potatoes because I got impatient—do not recommend. Give them time to soften fully so they smash nicely.
- Don’t overdo the garlic unless you’re sure your crowd loves it; I once made them for my neighbor’s potluck and, well, let’s just say they cleared the room.
- Actually, I find it works better if you smash gently—if you go Hulk on them, they turn into mushy bits, not crispy pucks.
You’ve Got Questions (And I Love to Ramble)
- Can I make these ahead? Yep! Just boil and smash, then roast later. Or re-crisp leftovers in a hot pan. Done it loads.
- Skin on or off? Totally skin on, unless you fancy peeling for some reason. Who has that kind of time?
- Why are mine not crispy? Could be too much oil, or maybe they were too close together on the pan. Give them space! Or crank the oven to finish.
- Are they gluten-free? As long as you don’t toss flour on them (why would you?)—they’re naturally gluten free.
- Can I add bacon? Was that ever a question? Yes. Absolutely yes. (Cook it first, crumble it at the end.)
- (And just between us, yes: cold leftover smashed potatoes are a good midnight snack. Don’t judge.)
Oh, and one last thing—sometimes I double the recipe and regret nothing.
Enjoy, and may your potatoes always be crispy on the bottom and buttery on the inside. Or at least edible!
Ingredients
- 1.5 lbs baby potatoes (I use those little yellow ones, but honestly red potatoes or even broken-up big potatoes work fine. My gran, bless her, swears by Yukon Golds.)
- 3 tablespoons olive oil (if you’re in a pinch, use melted butter or half-and-half of each—really indulgent but I love it)
- 4 cloves garlic, minced (you can ease up if vampires aren’t a concern, or use pre-minced in a jar if you must)
- 1 teaspoon sea salt, plus more for finishing (sometimes I just use whatever table salt is closest—it’s not a huge deal)
- Freshly cracked black pepper, a generous amount (I never measure, just keep going till it feels right)
- 2 tablespoons chopped fresh parsley (or a handful of chives works! Dried herbs in the winter, though, are totally fine)
- 1 teaspoon fresh thyme leaves (I forget this half the time and nobody complains)
- Optional: a sprinkling of grated Parmesan or any hard cheese you have lurking in the fridge
Instructions
-
1Start by giving your potatoes a good scrub—no need to peel unless you’re oddly dedicated. Plonk them into a big pot, cover with cold water, and add a fat pinch of salt. Bring to a boil and cook until very fork-tender, about 18–22 minutes. (If they’re not soft enough to smash easily, just give them another few minutes—no need to rush, really.)
-
2Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or foil; I often just use whatever’s clean. Drizzle a tablespoon of olive oil on the tray and swirl it around a bit—latte foam art skills not required.
-
3Once the potatoes are cooked, drain them and let them cool just for a minute or two—until you can handle them without needing oven mitts. Then, here comes the fun: spread them on the baking sheet and gently press each one down with the bottom of a glass, a potato masher, or honestly your palm if you’re careful. It doesn’t need to be pretty; some will look like they belong in a modern art museum!
-
4Mix the remaining olive oil with the minced garlic, salt, and a good amount of black pepper. Spoon or brush this mixture all over the smashed potatoes. (This is where I usually sneak a taste of the garlicky oil. Optional, but I recommend it.)
-
5Roast in the oven for 25–35 minutes, flipping halfway if you remember. They’re done when the edges look super crispy and golden (don’t freak if parts are a bit darker—more flavor, I say).
-
6Scatter over the parsley and thyme, maybe a sprinkle of cheese if it’s that sort of day, and taste for more salt and pepper. Serve right away, before someone at the table nicks the crispiest one.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210 caloriescal
Protein:
3gg
Fat:
10gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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