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Crispy on the outside, fluffy on the inside- these garlic butter smashed potatoes are the perfect combination of comfort food and a gourmet side dish. Whether you’re making them for a weeknight dinner, a holiday feast, or a backyard BBQ, this easy smashed potatoes recipe will be your new go-to. They pair beautifully with grilled meats, creamy dips, and fresh herbs. Plus they’re simple to prepare with just a handful of ingredients!
The Chemistry of Smashed Potatoes
Understanding the cooking process behind smashed potatoes ensures they turn out crispy, flavorful, and perfectly textured every time:
- Why boil the potatoes first? Boiling softens them, allowing them to smash easily and crisp up in the oven.
- Why use butter and olive oil? Butter adds rich flavor, while olive oil helps create that golden brown crispiness.
- What’s the best type of potato for mashed potatoes? Yukon Gold or baby red potatoes work best because they hold their shape while still getting creamy.
Step-by-Step Instructions for Garlic Butter Smashed Potatoes
- Prepare the potatoes. Place a large pot of salted water on the stove over high heat and bring to a boil. Wash the baby potatoes and cut them into halves or fourth, however big you want the smashed potatoes.
- Boil the potatoes. Add the potatoes to the boiling water and cook for 20 minutes or until fork-tender.
- Prepare the garlic butter mixture. In a small bowl, melt 1/2 cup unsalted butter in the microwave. Whisk in 1 tsp fine sea salt, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper.
- Smash the potatoes. Preheat the oven to 400 degrees F. Transfer the boiled potatoes to a large baking sheet lined with parchment paper. Using a flat-bottom glass, potato masher, or measuring cup, gently press each potato until flattened.
- Season and bake. Drizzle 1 tbsp olive oil over the smashed potatoes. Pour the garlic butter mixture evenly over the potatoes. Bake for 30 minutes, or until the edges are golden brown and crispy.
- Cool and serve. Let the potatoes rest for 5-10 minutes before serving. Garnish with fresh herbs and enjoy!
Recipe Troubleshooting
- Potatoes fall apart during smashing– Overcooking them makes them too soft. Boil just until fork-tender.
- The skins were too tough– Use baby potatoes instead of larger ones.
- Potatoes aren’t crispy enough– Use high heat (400 degrees F) and enough oil for crispy edges.
- Mine turned out soggy instead of crispy– Increase oven temperature to 425 degrees F and use more oil.
- They stuck to the baking sheet and fell apart– Use parchment paper or grease the pan.
- Uneven smashing– Use a flat-bottomed tool instead of a fork.
- Sticking to the pan– Line with parchment paper or grease the baking sheet well.
- They didn’t brown evenly– Flip them halfway through baking for even crispiness.
- Lack of flavor– Don’t skip seasoning before baking. Garlic, herbs, and butter make a difference!
- They were bland, even though I added salt– Try adding garlic, parmesan, or fresh herbs.
- Not fluffy inside– Use Yukon Gold or baby potatoes for the best texture.
Achieving the Perfect Texture for Smashed Potatoes
Yukon gold, red potatoes, or baby potatoes work best. That way, they are small enough to be bite-sized.
To ensure crispiness, bake at 400-450 degrees F and use a mix of butter and olive oil.
If you want to air fry them, do so at 400 degrees for 15-20 minutes.
Serving Suggestions
- Toppings- Parmesans, sour cream, bacon, chives, or ranch dressing are all delicious
- Serve with grilled steak, chicken, or pork chops.
- Pair with a fresh salad or roasted veggies.
- Dip in garlic aioli, sour cream, or spicy ranch.
- Garnish with fresh herbs for color. Sprinkle with flaky sea salt and parmesan. Serve on a rustic wooden board or cast iron skillet.
Storage Tips
Refrigeration– Keep in an airtight container for up to 4 days.
Freezing– Freeze smashed potatoes before baking for best results.
Making Ahead– You can boil the potatoes in advance, then smash and bake them when ready.
Reheating– Reheat in a 400-degree oven for 10 minutes or an air fryer for 5 minutes.
Smashed Potatoes Seasons
These crispy smashed potatoes fir into so many seasonal and trending food categories:
- Spring Brunch Side Dish- A great addition to Easter brunch or a Mother’s Day breakfast.
- Summer BBQ Favorite- Perfect for pairing with grilled meats at cookouts, like pork ribs or BBQ chicken.
- Holiday Table Must-Have- Ideal for Thanksgiving or Christmas dinner.
- Viral Air Fryer Recipes- A hit for 2025’s best-trending potato recipes.
Recommended Products
Potato Masher– Ensures even smashing without breaking the potatoes.
Large Baking Sheet– Essential for getting crispy potatoes.
Parchment Paper– Prevents sticking and makes cleanup easy.
Delicious Homemade Smashed Potatoes
These garlic butter smashed potatoes are the perfect crispy, flavorful, and easy-to-make side dish for any meal. Whether you’re serving them at a holiday feast, a BBQ, or a simple weeknight dinner, they’re sure to impress. This recipe. is a must-try, with golden brown crispy edges, and endless topping options. Give them a go, and let me know what you think in the comments below!
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Garlic Butter Smashed Potatoes Recipe
Ingredients
- 8 small potatoes
- 1/2 cup unsalted butter
- 1 tbsp olive oil
- 1 tsp fine sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground pepper
Instructions
- Place a large pot of water on the stove over high heat and preheat the oven to 400 degrees.
- Wash the potatoes and cut into fourths.
- Place them in the pot of hot or boiling water and allow to cook for 20 minutes.
- In a small bowl, microwave and the 1/2 cup unsalted butter.
- Whisk in the 1 tsp fine sea salt, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp pepper to the melted butter.
- Remove the potatoes after boiling and place on a cookie sheet.
- Using a large cup, carefully smash each potato down as flat as you can.
- Drizzle on the 1 tbsp olive oil and then drizzle on the butter mixture.
- Place in the oven and bake for 30 minutes.
- Remove and allow them to cool for 5-10 minutes before serving. Enjoy!
Nutrition
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