These Garlic Smashed Potatoes are so easy and so delicious! Roasted smashed potatoes are crispy on the outside and light and fluffy on the inside.
Garlic Thyme Smashed Potatoes
Why yes, I am rather late to the whole smashed potatoes trend! Better late than never, I always say! And when it comes to Smashed Potatoes Recipes, I wanted to create one that was totally simple and would go with almost any main dish!
I can't believe I waited this long to try these, I have to admit, I've made them twice more since making them for this post. They are definitely up there in the top of my side dish potato recipes!
One of the things I love about them is that they are so easy to change up. For this recipe, I kept it very simple with an olive oil, garlic and thyme drizzle. A classic potato recipe that you'll turn to time and time again. I almost said, "thyme and thyme again" because I love a good pun.
Ingredients to Make Crispy Smashed Potatoes
- Thyme - I still have some fresh thyme in my garden so I used that. If you have fresh thyme, use it, otherwise substitute 1 teaspoon dried thyme.
- Garlic - I used 3 cloves to make about ¼ cup of garlic. Feel free to use less or more.
- Olive oil - I used extra virgin olive oil.
- Potatoes - can use small red potatoes or baby yukon gold.
- Salt and Pepper (not pictured.)
How to Make Smashed Potatoes
- Preheat the oven to 450.
- Preboil the potatoes - place the potatoes in a pot fill with cold water until the water goes about an inch above the potatoes. Always start potatoes cooking with cold water, otherwise the outside will cook too quickly. Bring to a boil over high heat and cook for about 15-20 minutes. Begin testing at 10-15 minutes by sticking a knife in the potatoes. It should go all the way in with little resistance.
- Drain the potatoes and let them dry in the colander, while you prepare the sauce.
- In a bowl, mix together the olive oil, minced garlic and thyme.
- Place the potatoes on a baking sheet. Using the bottom of a jar or glass, press down on the potatoes to flatten them. You don't want them to break completely apart so start out gentle to see how much pressure you need to use.
- Once all of the potatoes are flattened, sprinkle them with salt and pepper. Then, using a spoon drizzle the olive oil mixture over each potato.
- Bake for 25 to 30 minutes or until golden and crispy. If you want them even crispier, you can place them under a broiler for a minute or two.
These smashed roasted potatoes are so good!! They are utterly addictive. We kept going back to the baking sheet to have "just one more!" So much flavor for so little effort! My head is spinning with all the possible ways to change up these crispy potatoes!
More Potato Side Dish Recipes You Need to Try:
These Sheet Pan au Gratin Potatoes - are another easy sheet pan recipe! The best part of the gratin - the crunchy top - in every bite!
No need for messy frying when you can make the best Crispy Oven Baked Fries!
Roasted Fingerling Potatoes with Chive Pesto - so delicious!
Scalloped Potatoes with Gruyere - a favorite for the holidays and Easter.
Smoked Gouda Scalloped Potatoes - another holiday side dish favorite!
French Potato Salad - these easiest potato salad ever!
Follow my Side Dish Recipes Board on Pinterest for even more!
Garlic Thyme Smashed Potatoes
Ingredients
- 2 pounds potatoes baby red or yukon gold
- 3 cloves garlic minced (about ¼ cup)
- 1 tablespoon fresh thyme or 1 teaspoon dried
- ¼ cup extra virgin olive oil
- salt and pepper
Instructions
- Preheat the oven to 450.
- Place the potatoes in a pot. Add cold water until the water is about 1 inch over the tops of the potatoes. Over high heat, bring to a boil. Boil for about 15-20 minutes or until a knife inserted in the potatoes has little resistance.
- Drain the potatoes.
- In a small bowl, mix together the olive oil, garlic and thyme.
- Place the potatoes on a baking sheet. Using the bottom of a jar or glass, press on the potatoes to flatten them, but not too hard or they will fall apart.
- Sprinkle with salt and pepper. Using a spoon, spoon the olive oil mixture over each potato.
- Bake for 25-30 minutes or until golden and crispy.
Patti says
Made these tonight and my husband said this recipe was a keeper. He just headed back into the kitchen for another.
Jen says
This is a really amazing side dish! So good and easy to make!
Toni says
Such a delicious side dish! It quickly became a favorite at my house!
Chef Dennis says
Yum! My sons really loved this dish!
Audrey says
These are so simple to make but so so good!
Jessica Formicola says
Smashed potatoes are the BEST potatoes! Everyone loved these when I made them. Thanks so much for sharing!
wilhelmina says
This is one of my favorite ways to eat potatoes these days! I love how all the flavors really soak in and the crispy bits are so yummy!