Crispy Garlic Smashed Potatoes Crispy on the outside and buttery tender on the inside, these smashed potatoes are the ultimate side dish. Infused with garlic, thyme, and Parmesan, this easy recipe turns simple baby Yukon Golds into golden, savory bites perfect for any occasion.

Why You’ll Love This Recipe

Extra crispy texture with a fluffy center
Packed with garlic, herbs, and cheese flavor
Uses simple pantry ingredients
A versatile side dish for any meal
Easy to make with minimal prep
Customizable with your favorite toppings or seasonings

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, for boiling and seasoning
2 cloves garlic, finely chopped
4 tablespoons unsalted butter, melted
1 teaspoon fresh thyme leaves
Freshly ground black pepper
½ cup finely grated Parmesan cheese

Directions

Preheat oven to 425°F (220°C).
Place potatoes in a large pot, cover with cold water, and generously salt the water. Bring to a boil and simmer for about 15 minutes, or until a small knife slides easily into the potatoes.
Drain the potatoes and allow them to cool slightly to firm up for smashing.
Transfer potatoes to a large rimmed baking sheet. Toss them with the garlic, melted butter, and thyme until well coated.
Using the bottom of a glass or jar, press down gently on each potato to flatten them into a patty shape.
Season with salt and pepper. Sprinkle the Parmesan evenly over the potatoes.
Roast in the oven for 25 minutes, or until golden and crispy at the edges.
Serve hot and enjoy!

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

Spicy kick: Sprinkle with red pepper flakes or chili oil before baking.
Loaded version: Top with vegan sour cream, scallions, and crumbled bacon after baking.
Cheesy twist: Try a mix of Parmesan and shredded cheddar for extra cheesy bites.
Fresh herbs: Swap thyme for rosemary, parsley, or chives.
Garlic lovers: Add roasted garlic paste to the butter mixture for deeper flavor.

Storage / Reheating

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a single layer, then transfer to a bag for up to 6 months.
Reheat: Bake at 400°F for 10 minutes or until heated through and crispy again.

FAQs

What are the best potatoes for smashed potatoes?

Baby Yukon Golds are ideal thanks to their creamy centers and crispy skin, but red potatoes or fingerlings also work well.

Can I use larger potatoes?

Yes, just cut them in half before boiling to keep the cooking time consistent and make smashing easier.

Why do I need to cool the potatoes before smashing?

Cooling helps the potatoes firm up so they don’t fall apart when smashed, and it dries out the skin for better crisping.

Can I make smashed potatoes ahead of time?

Yes, you can boil and smash them in advance, then bake right before serving for ultimate crispiness.

Are smashed potatoes gluten-free?

Yes, all the ingredients are naturally gluten-free. Just check your Parmesan cheese and butter to ensure no additives.

Can I skip the Parmesan?

Yes, though it adds great flavor and crisp texture. Nutritional yeast or a vegan cheese alternative are good substitutes.

How do I make them vegan?

Use plant-based butter and skip or substitute the Parmesan with a vegan cheese or nutritional yeast.

Can I add other toppings before baking?

Absolutely—try chopped onions, olives, or sun-dried tomatoes for extra flavor.

Do I need to peel the potatoes?

Nope! The skins help hold the potato together and crisp beautifully during baking.

Can I cook these in the air fryer?

Yes, air fry at 400°F for about 15–20 minutes after boiling and smashing for a quicker, crispier version.

Conclusion

Smashed potatoes are the perfect blend of comfort and crisp, with endless possibilities for seasoning and toppings. Whether you’re serving them at a dinner party or as a cozy weeknight side, their savory, crispy goodness is guaranteed to impress. Make a batch today and watch them disappear!