Baked Smashed Garlic Potatoes

Baked Smashed Garlic Potatoes are the ultimate side dish—crispy on the outside, buttery and tender inside, and packed with garlic, thyme, and Parmesan. Perfectly golden and flavorful, these potatoes are easy to make and guaranteed to steal the spotlight at dinner.

Why You’ll Love This Recipe

• Crispy and fluffy: The smashing technique creates both crunchy edges and creamy centers.

• Simple ingredients: Just potatoes, butter, garlic, Parmesan, and herbs.

• Endlessly customizable: Change up the flavors with spices, cheeses, or toppings.

• Family favorite: A side dish everyone will enjoy, from weeknight dinners to holiday feasts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb baby Yukon Gold potatoes
Kosher salt
2 cloves garlic, finely chopped
4 tbsp unsalted butter, melted
1 tsp fresh thyme leaves
Freshly ground black pepper
½ cup finely grated Parmesan

Directions

1. Preheat oven to 425°F (220°C). Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer until potatoes are tender, about 15 minutes. Drain and let cool slightly.

2. On a large rimmed baking sheet, toss potatoes with garlic, melted butter, and thyme until coated.

3. Using the bottom of a glass or jar, smash each potato into a flat patty. Season with salt and pepper, then sprinkle Parmesan over the tops.

4. Bake for 25 minutes, or until bottoms are crispy and Parmesan is golden. Serve hot.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

• Loaded smashed potatoes: Add bacon, sour cream, and chives on top.

• Spicy version: Drizzle with chili oil or sprinkle with smoked paprika.

• Herby twist: Use rosemary, oregano, or dill in place of thyme.

• Cheesy upgrade: Try Gruyère, mozzarella, or cheddar instead of Parmesan.

• Citrus kick: Add lemon zest before serving for brightness.

Storage/Reheating

• Refrigerate leftovers in an airtight container for up to 5 days.

• Reheat in a 375°F (190°C) oven for 10–12 minutes, or in an air fryer until crisp.

• Freeze for up to 6 months; bake directly from frozen until heated through and crispy.

FAQs

What are the best potatoes for smashed potatoes?

Baby Yukon Golds are ideal—they’re creamy yet firm, with the perfect balance of starchiness.

Can I use larger potatoes?

Yes, but cut them in half before boiling to ensure they cook evenly.

Why do the potatoes need to cool before smashing?

Cooling helps them hold together when smashed and reduces the risk of breaking apart.

Can I make these ahead of time?

Yes, boil and smash the potatoes ahead, then bake just before serving.

Do I need to peel the potatoes?

No, the skins help them stay intact and add crispiness.

Can I make them dairy-free?

Swap butter for olive oil and use nutritional yeast instead of Parmesan.

How do I make them extra crispy?

Roast a few minutes longer or broil briefly at the end.

What can I serve these with?

They pair perfectly with roast chicken, steak, fish, or holiday mains like turkey.

Can I cook these on a sheet pan with other veggies?

Yes, just keep everything spaced apart so the potatoes crisp instead of steaming.

Are these kid-friendly?

Definitely! The crispy texture and cheesy flavor make them a hit with kids.

Conclusion

Baked Smashed Garlic Potatoes are an easy yet impressive side dish with a perfect balance of crispy edges, tender centers, and savory flavor. Whether you keep them simple or load them with toppings, these potatoes are sure to become a go-to favorite on your dinner table.