These garlic butter crispy smashed potatoes are my go-to when I want the flavors of garlic bread but in hearty potato form. They turn out golden and crunchy on the outside, soft and fluffy inside, and packed with rich, buttery garlic flavor that makes them seriously irresistible.

Why You’ll Love This Recipe

I love how these potatoes strike the perfect balance between crispiness and fluffiness. Smashing them gives me control over the texture—thin for chip-like bites, or thicker for a tender interior. The garlic butter seeps into every crevice, making each bite savory and aromatic. Plus, I can prep parts of the recipe ahead of time, making it perfect for both weeknights and entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• baby white potatoes

• head of garlic

• unsalted butter

• olive oil

• salt and pepper

• parsley, finely diced

Directions

1. I preheat the oven to 200°C.

2. I cut the top off the garlic head, place it in a small ovenproof pot or wrap it in foil, drizzle with olive oil, season, and roast for 1 hour. After cooling slightly, I squeeze out the cloves and set them aside.

3. I place the potatoes in a large pot of heavily salted cold water and cook over high heat for about 30 minutes, starting the timer when I put them on the stove. They should be fork-tender.

4. I drain the potatoes and let them cool in the fridge to dry completely, or I pat them dry thoroughly.

5. In a deep dish over low heat, I melt butter with olive oil, add roasted garlic, season, and cook for 2 minutes. I toss the potatoes in this mixture.

6. I line baking trays with parchment, spread the potatoes out, and smash them to my preferred thickness.

7. I drizzle with the remaining garlic butter and bake for 30–35 minutes until golden and crispy.

8. I finish with flaky salt and parsley before serving immediately.

Servings and timing

This recipe makes about 6 servings. It takes around 5 minutes to prep, 2 hours to cook, and a little cooling time in between for the potatoes to dry out properly.

Variations

I sometimes swap in baby red potatoes for a sweeter flavor. For extra punch, I’ll add more garlic or even sprinkle Parmesan over the potatoes before baking. A pinch of smoked paprika can also add depth. If I’m serving these with grilled meat, I like to toss in fresh rosemary for an herby twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in a 200°C oven for 10–12 minutes so they regain their crispiness. I avoid microwaving them—it makes them soft instead of crunchy.

FAQs

Can I boil the potatoes ahead of time?

Yes, I often boil them the night before and let them dry in the fridge overnight to save time.

What’s the best tool for smashing potatoes?

I prefer the bottom of a water glass, but a potato masher works too.

How do I keep potatoes from sticking when smashing?

I brush the bottom of my glass with a little olive oil before pressing.

Does it matter how thin or thick I smash them?

Not at all—it’s all about texture preference. Thinner smashes give more crisp, thicker ones stay softer inside.

Can I add more garlic?

Absolutely, I sometimes double it for extra flavor.

Conclusion

These garlic butter crispy smashed potatoes have become a regular on my table because they deliver so much flavor with simple ingredients. Whether I’m making them for a family dinner or as part of a weekend spread, they always disappear quickly. The mix of buttery garlic and golden crispiness is just too hard to resist.

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