Crispy Smashed Potatoes (w/ Garlic)
Ultra crispy layers with buttery, garlicky smooth centers—this smashed potato recipe is the ultimate side dish for any meal.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb yukon gold potatoes (medium sized (optional yellow potatoes))
- 10 c water
- 3 tbsp salt
- 6 cloves garlic (peeled and minced)
- 3 tbsp vegetable oil
- 4 tbsp unsalted butter (melted)
- 3 tbsp garlic oil (from above)
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp salt
Instructions
- 1
Boiling potatoes
- 2
Clean potatoes under running water and brush off dirt.
- 3
Add water into a large pot over medium high heat and bring to a boil. Add the potatoes carefully and make sure there’s enough water to fully cover the potatoes.
- 4
Continue to boil until potatoes are tender and are pierced with a fork (about 30-45 minutes depending on potato size).
- 5
Garlic oil
- 6
While your potatoes are boiling, make the garlic oil. Peel all the garlic cloves and add them into a food processor. Pulse until all the garlic pieces are minced. You can also use a garlic press to mince the garlic. If you don’t have either, you can use a knife to mince the garlic into very tiny pieces.
- 7
In a mason jar or a glass airtight container, add the minced garlic and top with vegetable oil.
- 8
Marinate the garlic in the oil for at least 30 minutes to infuse.
- 9
Butter garlic sauce & assembly
- 10
Preheat the oven to 425 °F.
- 11
Combine the melted butter, garlic oil, thyme, and oregano in a small bowl and whisk until incorporated.
- 12
Brush on about 1/3 of the butter garlic sauce directly onto the sheet pan and sprinkle ¼ tsp salt on top.
- 13
Transfer the potatoes onto the brushed sheet leaving about 2 inches in between each potato. Brush a little oil on the underside of the metal turner to prevent sticking. Center the turner on top of one potato and gently use another tool (like a potato masher or an end of a wooden spoon) to press down on the turner to carefully crush the potato evenly to a ½ inch thickness. Carefully slide off the turner to keep the shape of the potato intact. Repeat with all the potatoes.
- 14
Brush another 1/3 of the butter garlic sauce on top of the smashed potatoes generously. Sprinkle on ¼ tsp salt on top of the potatoes.
- 15
Place sheet pan in the middle rack of the oven for 20 minutes. At this half way point, use a spatula to carefully flip the potatoes. Brush the last 1/3 of the butter garlic sauce over the potatoes and continue to bake for another 20 minutes.
- 16
The potatoes should be golden brown and crispy on the top, but not burned. Garnish with herbs and bake during the final 3 minutes, or after baking if desired. Remove from the oven and serve immediately.