Crispy Smashed Potatoes with Garlic (Baked & Healthy)

Hi, I’m Hannah! We all love french fries, but making them at home is usually a messy, oil-splattered ordeal. On the other hand, plain roasted potatoes can sometimes feel a bit boring. I wanted a side dish that delivered that addictive “crunch” of a fry but was easy enough to throw together on a busy weeknight (or for a holiday dinner). Consequently, these Crispy Garlic Smashed Potatoes have become my absolute favorite way to eat potatoes. By boiling them first and then smashing them flat, we maximize the surface area that touches the hot pan. The result is a potato that is impossibly crispy and golden on the edges but soft and fluffy in the middle. Furthermore, they are baked with healthy olive oil and fresh garlic, skipping the deep fryer entirely. It is the ‘good habit’ of satisfying your savory cravings with whole, unprocessed ingredients.

Why You’ll Love These Crispy Smashed Potatoes

• Better Than Fries: First of all, the texture is incredible. The “shattered” edges get extra crunchy in the oven, giving you the best part of a french fry in every bite.
• Healthier Method: Additionally, we use roasting instead of frying. This keeps the fat content lower while still delivering big flavor.
• Fun to Make: Moreover, “smashing” the potatoes is surprisingly therapeutic. It’s a great step to let kids help with in the kitchen.
• Versatile: Finally, you can flavor these however you like. I use garlic and herbs, but they are also delicious with parmesan cheese, lemon zest, or even truffle oil.

The Simple Ingredients You’ll Need

This recipe uses minimal ingredients to let the potato flavor shine.

• Baby Potatoes: To start, use small baby potatoes (Yukon Gold or Red). Their size makes them perfect for smashing, and their skin is thin enough to eat. Do not use large russet potatoes here.
• Olive Oil: Next, a generous drizzle of olive oil is essential for conducting heat and creating that golden crust.
• Garlic: In addition, I prefer using garlic powder for the roasting part because fresh minced garlic can burn and turn bitter at high temperatures. I garnish with fresh garlic butter at the end if I want extra punch.
• Fresh Herbs: Chopped parsley, thyme, or rosemary add a pop of color and freshness to the finished dish.
• Salt & Pepper: Essential for seasoning. Potatoes need plenty of salt.
• Parmesan Cheese (Optional): Furthermore, sprinkling a little grated parmesan over the potatoes during the last 5 minutes of baking adds a delicious cheesy crisp.

How to Make Crispy Garlic Smashed Potatoes

The two-step method (boil then bake) is the secret to the texture. The full, detailed recipe is in the recipe card below.

1. Boil the Potatoes: First, place the washed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until they are fork-tender. You should be able to pierce them easily. Drain them well.
2. Smash: Next, place the potatoes on a large baking sheet. Drizzle with a little oil. Use the bottom of a sturdy glass or a potato masher to gently press down on each potato until it is flattened but still holds together.
3. Season: Then, drizzle the smashed potatoes with the remaining olive oil. Sprinkle evenly with salt, pepper, garlic powder, and dried herbs.
4. Roast: After that, roast in a preheated 425°F (220°C) oven for 25-30 minutes. You want them deep golden brown and crispy on the edges.
5. Finish: Finally, remove from the oven and garnish with fresh chopped parsley. Serve immediately while they are hot and crunchy.

Tips for the Best Smashed Potatoes

• Steam Dry: Most importantly, let the boiled potatoes sit in the colander for 5 minutes to steam dry before smashing them. Removing excess moisture ensures they get crispy instead of soggy.
• Don’t Smash Too Hard: Specifically, press down gently just until they flatten. If you smash them too thin, they might fall apart completely. You want a “puck” shape.
• High Heat is Key: For instance, do not lower the oven temperature. You need 425°F or even 450°F to get that deep golden crunch.
• Use the Right Glass: If the potatoes are sticking to your glass when you smash them, grease the bottom of the glass with a little oil.

Frequently Asked Questions (FAQ)

• Can I boil them ahead of time? Yes! You can boil the potatoes the day before and store them in the fridge. When you are ready to eat, smash them cold and roast as directed (you might need to add 5 minutes to the cooking time).
• Which potatoes work best? Baby Yukon Golds are the gold standard. They are creamy and buttery inside. Red baby potatoes are slightly waxier but also work well.
• Are these vegan? Yes, the base recipe is 100% vegan and gluten-free. Just skip the optional parmesan cheese.

More Healthy Side Dishes

• Crispy Roasted Brussels Sprouts with Balsamic & Honey
• Easy Roasted Sweet Potato Rounds with Herbs and Feta
• Creamy Garlic Mashed Cauliflower (A Healthy Thanksgiving Side)

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Crispy Garlic Smashed Potatoes Recipe

Crispy Smashed Potatoes! These baby potatoes are boiled until tender, smashed flat, and roasted until impossibly crispy. A fun and healthy alternative to fries.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Servings 2

Equipment

• Large Pot (for boiling)
• Large Rimmed Baking Sheet
• Flat-bottomed glass (for smashing)

Ingredients

  

• 1.5 lbs baby Yukon Gold potatoes
• 2-3 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried thyme or oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley chopped (for garnish)
• 2 tbsp grated parmesan cheese optional

Instructions

 

• Boil: First, place potatoes in a pot and cover with salted water. Boil for 15-20 minutes until tender. Drain and let steam dry for 5 minutes.
• Preheat: Preheat oven to 425°F (220°C). Grease a large baking sheet with oil.
• Smash: Place potatoes on the baking sheet. Use the bottom of a glass to gently press each potato flat until it is about 1/2 inch thick.
• Season: Drizzle the smashed potatoes generously with olive oil. Sprinkle with salt, pepper, garlic powder, and dried thyme.
• Roast: Bake for 25-30 minutes until the edges are deep golden brown and crispy. (Optional: Sprinkle parmesan on top for the last 5 minutes).
• Serve: Garnish with fresh parsley and serve hot.