Let’s be real: regular mashed potatoes are fine, but smashed potatoes? They’re the cooler, crispier cousin that shows up late to the party and instantly steals the spotlight. They’ve got crunchy edges, fluffy insides, and a hit of garlic and herbs that make you wonder why you ever settled for anything less.
Why This Recipe is Awesome
First off, they’re basically foolproof. Boil, smash, bake, done. Even if your smashing technique looks like you’re taking out stress from your inbox, they’ll still turn out delicious. Second, they’re versatile—serve them as a side dish, snack, or heck, even breakfast if you’re living boldly. And finally, they deliver the holy grail combo: crispy + garlicky + buttery.
Ingredients You’ll Need
- 2 pounds baby potatoes (the smaller, the crispier)
- 3 tablespoons olive oil
- 3 tablespoons melted butter
- 4 garlic cloves, minced
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 teaspoon dried rosemary (or 2 teaspoons fresh)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Boil baby potatoes in salted water for about 15–20 minutes, until fork-tender. Drain.
- Place potatoes on the baking sheet. Use the bottom of a glass or a potato masher to gently smash each one until flattened but still intact.
- In a small bowl, mix olive oil, melted butter, garlic, thyme, rosemary, salt, and pepper. Drizzle generously over potatoes.
- Bake for 25–30 minutes, flipping halfway if you want extra crispiness.
- Garnish with fresh parsley and serve immediately.
Common Mistakes to Avoid
- Over-smashing: Don’t go Hulk mode—you want them flattened, not obliterated.
- Skipping the parchment paper: Unless you love scrubbing baked-on potato bits.
- Being stingy with the oil and butter: The fat equals crispiness. Don’t hold back.
Alternatives & Substitutions
- Swap baby potatoes for fingerlings or small Yukon golds.
- Use oregano or Italian seasoning if that’s what’s in your spice drawer.
- Sprinkle grated parmesan over the top before baking for cheesy crisp perfection.
FAQ
Do I need to peel the potatoes?
Nope. The skin is what gives you that amazing crunch.
Can I make these ahead?
Yes, par-boil and smash ahead, then bake right before serving.
What’s the best potato for smashing?
Baby reds or Yukon golds—they’re starchy enough to crisp but not too floury.
How do I reheat leftovers?
Pop them back in the oven at 400°F for 10 minutes to revive the crunch.
Can I air fry these?
Totally. Air fry at 400°F for about 15 minutes. Crispy city.
Final Thoughts
Garlic herb smashed potatoes are proof that simple food can be ridiculously good. They’re crispy, fluffy, buttery, and loaded with flavor. Whether you’re serving them at a dinner party or just inhaling them on the couch (no judgment), they’re bound to become a go-to side dish in your rotation.