Garlic Herb Smashed Potatoes

These garlicky smashed potatoes with a crispy exterior and buttery interior are the perfect side for all your upcoming gatherings. Freshly grated parmesan and fresh thyme really take this easy recipe to the next level!

Why You’ll Love These Garlic Smashed Potatoes

They’re perfect for holiday dinners, a weeknight menu, or cookouts.

• Simple. Their six ingredients are probably something you already have at home.
• Prep-friendly. Make them in advance and reheat them right before dinner.
• Effortless. You don’t even need to peel the potatoes! Boil them, smash them, and bake them.
• Classic. No holiday menu is complete without a potato side.

What You’ll Need

Freshly grated parmesan and fresh thyme give these potatoes a very fancy flavor profile. Scroll to the recipe card at the bottom of the post for exact amounts.

• Baby gold potatoes – Don’t peel them.
• Olive oil – Coconut, avocado, corn, or canola oil are good swaps.
• Salt – Kosher salt is best.
• Garlic cloves – Garlic powder works too.
• Parmesan cheese – I prefer freshly grated parmesan.
• Fresh thyme – Feel free to use dried thyme.

What Are The Best Potatoes for Smashed Potatoes?

All baby potatoes work great for this recipe. I prefer starchy varieties like Russets because they are fluffier on the inside. However, waxy potatoes like baby reds and fingerlings contain more moisture and have a naturally creamy interior when cooked through.

How to Make Garlic Smashed Potatoes

Be generous with the olive oil because it’s what’ll make the potatoes crispy. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prep the oven. Preheat the oven to 450F.
• Boil the potatoes. Place the potatoes in a pot and cover them with water. Bring it to a boil and reduce it to a simmer. Let them cook until tender. Drain the potatoes and spread them out on a baking sheet. Let them rest for 5 minutes but don’t let them cool completely.

• Make the garlic-herb mixture. Whisk the garlic, parmesan, and thyme in a small bowl. Set it aside.
• Smash them. Use the back of a spoon or your hand to gently smash the potatoes.
• Season them. Drizzle the smashed potatoes with olive oil and sprinkle with salt. Repeat the process on the other side.

• Bake. Pop them into the oven for 15 minutes. Flip them over and bake for another 15 minutes. Remove them from the oven.
• Add the garlic-herb mixture. Sprinkle them with the parmesan garlic-herb mixture to taste.
• Serve. Serve the potatoes warm and enjoy!

Tips for Success

The secret to the best smashed potatoes is making sure they’re cooked through so you can actually smash them.

• Make them spicy. Add red pepper flakes, cayenne pepper, or chili oil to taste for some heat.
• Don’t under-cook them. Make sure the potatoes are fork tender, otherwise they won’t smash properly and will be unevenly cooked after baking.
• Use dipping sauces. Aioli, dijonnaise, and spicy chipotle mayo are some of my favorite dipping sauces for these potatoes. Use your favorite!
• Don’t salt the water. Ignore recipes calling you to season the boiling water and make it “salty like the sea.” It’s impossible to know how much salt the potatoes will absorb and makes it easier to over-salt them in the end. Don’t do it.
• Add more spices. Whisk 1/2 teaspoon paprika with 1/4 teaspoon onion powder and 1/2 teaspoon dried parsley for more flavor. Sprinkle the mixture over the potatoes before baking.
• Check the temperature. Use an oven thermometer to confirm the temperature is actually 450F. It needs to be this hot to get that lovely golden exterior without drying them out or burning them.
• Line it. Line the baking sheet with parchment paper to reduce clean-up and keep the potatoes from sticking.

Serving Suggestions

These smashed potatoes are a great side with holiday mains like Garlic Herb Roasted Turkey Breast. My No Fuss Thanksgiving Turkey Recipe is another family-favorite. If it’s a regular weeknight, try them with my Garlic Herb Butter Roasted Chicken. My Instant Pot Baby Back Ribs and Filet Mignon with Mustard Cream Sauce are great options if you’re craving beef. For other veggie side ideas, go for my Prosciutto Wrapped Asparagus or Honey Mustard Glazed Carrots.

How to Store & Reheat Leftovers

Make a large batch and reheat them throughout the week for an easy side.

• Fridge: Place the leftovers in an airtight container for up to 5 days. Keep them away from direct heat and sunlight when on the counter for reheating.
• To reheat: Microwave them for 1 minute or until warm. A pan over medium heat for 7-8 minutes with the lid on works too. To crispen them up again, heat them in the oven at 350F for 15-20 minutes.

More Easy Potato Sides

• Garlic Ranch Potatoes
• Crispy Baked Garlic Parmesan Fries
• Crispy Air Fryer Pommes Frites
• Garlic Herb Hasselback Potatoes
• The Best Air Fryer Roasted Potatoes

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