Garlic Herb Smashed Potatoes
Highlighted under: Cozy Classics
Crispy edges and a soft, buttery center with delightful garlic notes, that’s what these smashed potatoes are all about. The whole thing runs about $7 to make, and honestly, it feels like a cozy night in when they’re on the table. With just a handful of simple ingredients, you’ll find yourself making these potatoes again and again. They’re the kind of side dish that brings everyone to the table.
Making these garlic herb smashed potatoes has been a game of trial and error for me. I once added too much garlic and it turned out way too overpowering. A lot of folks like garlic, but I learned that moderation is key—trust me, when your house smells like a garlic field, it might not be as festive as it sounds!
Another time, I overcooked the potatoes, and they turned into mush instead of the nice, chunky texture I needed. So now, I always keep an eye on them while boiling—just until fork-tender, not falling apart. The key is that satisfying smash that gives them their character.
Why This Works So Well
- The crispy edges get everyone coming back for more
- You probably have everything you need in your pantry
- They reheat beautifully, too
Choosing Your Ingredients
When selecting baby potatoes, I find that smaller ones are just right for smashing. Look for those that are roughly the size of a golf ball; they're easy to handle and have a pleasant, creamy texture. If you can’t find baby potatoes, you can use regular ones, just cut them into quarters for consistency.
For the herbs, fresh is always best, but don’t feel pressured to run out and buy them. Dried rosemary or thyme works in a pinch. Just use half of the measurement called for, since dried herbs are more concentrated. And hey, if you don’t have garlic on hand, these potatoes still taste great with just a drizzle of olive oil and a sprinkle of salt.
A Quick Note on Garlic Herb Smashed Potatoes
The beauty of these smashed potatoes lies in their versatility. You can easily customize the herbs to fit your taste or whatever you have available. I sometimes toss in some parsley or chives when I have them on hand. The key is really the garlic, which gives the potatoes such a wonderful aroma as they bake.
Don’t stress if some potatoes break a bit while smashing – that’s what gives them those crispy edges. More surface area means more crunch, so feel free to smash away with a little gusto. Just keep the thickness even, around half an inch, so they cook through at the same rate.
Ingredients
Here’s what you’ll need to make these delicious potatoes:
Ingredients
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil, plus more for drizzling
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Gather these ingredients, and let’s get cooking!
Instructions
Follow these simple steps to make your smashed potatoes:
Boil the Potatoes
Start by placing the halved baby potatoes in a large pot, cover them with water, and add a generous pinch of salt. Bring them to a boil and cook for about 15 minutes, or until they’re fork-tender but not too soft. Keep an eye on them, or you’ll end up with mushy potatoes.
Preheat the Oven
While the potatoes are boiling, preheat your oven to 450°F (230°C). This ensures they’ll get crispy as soon as they hit the baking sheet.
Smash and Season
Once the potatoes are ready, drain them and spread them out on a baking sheet lined with parchment paper. Use the bottom of a glass or a small pan to gently smash each potato until they’re about 1/2-inch thick. Drizzle with olive oil, and sprinkle the minced garlic, rosemary, thyme, salt, and pepper over the top.
Bake
Pop the baking sheet into the oven and roast the potatoes for about 20 minutes, until they’re golden and crispy. You might want to flip them halfway through if you can—this will help get both sides nice and crunchy.
Serve and Enjoy
Once out of the oven, let them cool for a minute, then serve with a sprinkle of extra herbs if you like. These guys are best enjoyed fresh out of the oven, but leftovers are still pretty darn good!
Your smashed potatoes are ready to be enjoyed!
Pro Tips
- If you want some added richness, toss some grated Parmesan on the potatoes right before baking.
- Feel free to mix up the herbs—oregano and parsley are great alternatives if rosemary and thyme aren’t on hand.
- Make sure to leave enough space between the potatoes on the baking sheet—crowding them can make them steam instead of crisp.
Troubleshooting
If your potatoes aren’t getting crispy enough, it might be due to overcrowding on the baking sheet. Make sure to give them space; they should not be touching each other. If you notice they’re still soggy, consider turning up the oven slightly for the last few minutes, or even broiling them for a minute to achieve that golden edge.
Another thing to watch for is cooking time. If your potatoes are on the larger side, you might need to add a couple of minutes to the baking time. Just keep an eye on them, checking for that lovely golden color and a nice crunch.
Garlic Herb Smashed Potatoes Variations Worth Trying
If you’re feeling adventurous, try adding cheese to your potatoes before baking. Grated Parmesan or crumbled feta sprinkled on top adds a creamy, salty kick that blends beautifully with the garlic. I usually add it when there’s about five minutes left in the oven, so it melts just right.
You can also switch up the oils. A drizzle of truffle oil after baking gives a nice twist that feels quite fancy for a simple dish. Or, for a touch of spice, consider mixing in some red pepper flakes with your herbs. Just a pinch will give the potatoes a nice warmth without overwhelming them.
Questions About Recipes
→ Can I use different types of potatoes?
You can definitely switch it up! Yukon gold or red potatoes would work nicely, just adjust the cooking time a bit.
→ How do I store leftovers?
Place them in an airtight container in the fridge, and they should be fine for about 3-4 days. Reheat them in the oven for the best texture!
→ What goes well with smashed potatoes?
Honestly, just about anything! They pair beautifully with grilled meats or a nice roasted chicken.
→ Can I make these ahead of time?
You can boil the potatoes ahead of time, then smash and bake them later. Just store the boiled potatoes in the fridge!
→ What if I want garlic-free smashed potatoes?
That’s totally fine! Just skip the garlic and season with more herbs or even just olive oil and salt.
Garlic Herb Smashed Potatoes
Created by: The Simplecooktips Team
Recipe Type: Cozy Classics
Skill Level: easy
Final Quantity: 4 servings
What You'll Need
Ingredients
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil, plus more for drizzling
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
How-To Steps
Start by placing the halved baby potatoes in a large pot, cover them with water, and add a generous pinch of salt. Bring them to a boil and cook for about 15 minutes, or until they’re fork-tender but not too soft. Keep an eye on them, or you’ll end up with mushy potatoes.
While the potatoes are boiling, preheat your oven to 450°F (230°C). This ensures they’ll get crispy as soon as they hit the baking sheet.
Once the potatoes are ready, drain them and spread them out on a baking sheet lined with parchment paper. Use the bottom of a glass or a small pan to gently smash each potato until they’re about 1/2-inch thick. Drizzle with olive oil, and sprinkle the minced garlic, rosemary, thyme, salt, and pepper over the top.
Pop the baking sheet into the oven and roast the potatoes for about 20 minutes, until they’re golden and crispy. You might want to flip them halfway through if you can—this will help get both sides nice and crunchy.
Once out of the oven, let them cool for a minute, then serve with a sprinkle of extra herbs if you like. These guys are best enjoyed fresh out of the oven, but leftovers are still pretty darn good!
Extra Tips
- If you want some added richness, toss some grated Parmesan on the potatoes right before baking.
- Feel free to mix up the herbs—oregano and parsley are great alternatives if rosemary and thyme aren’t on hand.
- Make sure to leave enough space between the potatoes on the baking sheet—crowding them can make them steam instead of crisp.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 205
- Total Fat (g): 8.7
- Saturated Fat (g): 1.2
- Cholesterol (mg): 0
- Sodium (mg): 546
- Total Carbohydrates (g): 31.8
- Dietary Fiber (g): 3.6
- Sugars (g): 1.2
- Protein (g): 3.8