Hey there, potato lovers!
With Christmas right around the corner, I’ve been testing out recipes to get my holiday table just right and this one is a total winner. These smashed potatoes are crispy, buttery, garlicky, and just downright delicious. Seriously, I think they might be the best potatoes I’ve ever made. If you’re not sure what kind of potato dish to serve, trust me this is it!
Method (In Detail)
Boil the Potatoes
Start by placing your baby white potatoes into a large pot filled with salted water. The salt will help season the potatoes from the inside out while they boil. Bring the pot to a boil over medium-high heat and let the potatoes cook for about 30 minutes. You’ll know they’re ready when you can easily pierce them with a fork or knife without much resistance. Be careful not to overcook them they should be soft but still hold their shape. Once they’re done, carefully drain the water and let the potatoes sit for a few minutes to steam dry. This step helps them crisp up better in the oven.
Make the Garlic Butter
While the potatoes are boiling, it’s time to prepare the delicious garlic butter that takes this dish to the next level. In a small pan or skillet, melt the unsalted butter and olive oil together over low heat. Once it’s all melted and combined, add the mashed roasted garlic along with a generous pinch of salt, freshly cracked black pepper, and a sprinkle of dried thyme. Stir everything together and let the mixture cook gently for about 2 minutes. This helps the garlic flavor infuse into the butter and oil, creating an aromatic and flavorful base for your potatoes. After 2 minutes, remove the pan from the heat and set it aside.
Smash Time!
Now comes the fun part smashing! Line a baking tray with parchment paper or foil, then arrange the boiled potatoes in a single layer, making sure they’re spaced apart. Using the bottom of a glass or any flat, sturdy object, gently press down on each potato until it flattens slightly. Don’t press too hard you want them to stay in one piece while getting those nice rough edges that will crisp up beautifully in the oven. Each potato should look like a little puck with cracked, craggy edges.
Brush with Flavor
Next, it’s time to add all that garlicky goodness. Take your garlic butter mixture and either brush or spoon it generously over each smashed potato. Make sure every bit of the surface is coated, especially around the edges. This buttery coating is what will help the potatoes become super golden and crispy while baking. Don’t skimp here this is where the magic happens!
Bake ‘Em Up
Preheat your oven to 200°C (about 400°F) if you haven’t already. Slide the tray of buttered potatoes into the oven and let them roast for 30 to 35 minutes. Keep an eye on them during the last 5–10 minutes they should turn a deep golden color with crisped-up edges and a slightly fluffy center. If your oven runs a little hot, check them early to prevent burning.
Top and Serve
Once the potatoes are beautifully golden and crispy, take them out of the oven and finish with a little extra love. Sprinkle some flaky sea salt over the top while they’re still hot, and add a touch of freshly chopped parsley for color and freshness. Serve the potatoes right away while they’re still warm and crisp they’re irresistible!
Necessary Tools
To get these smashed potatoes just right, you’ll need:
- Large pot (for boiling)
- Baking tray (lined with parchment or foil)
- Glass (to smash the potatoes!)
- Mixing bowl
- Spoon or brush (to spread the butter mix)
- Oven
Crispy Garlic Smashed Potatoes (Easy & Buttery Holiday Side Dish)
Cuisine: BritishDifficulty: Easy8
servings15
minutes1
hour1
hour15
minutesIngredients
1.5 kg baby white potatoes
1 head of garlic (roasted and mashed)
50–100g unsalted butter
2 tablespoons olive oil
Salt and pepper (to taste)
Dried thyme (for a cozy herb flavor)
Optional: Flaky sea salt and chopped parsley for topping
Directions
- Boil the Potatoes Add your baby potatoes to a pot of salted water and boil them for about 30 minutes, or until you can easily poke them with a fork. They should be soft but not falling apart.
- Make the Garlic Butter While the potatoes are cooking, make the most delicious butter sauce!
In a small pan over low heat, melt the butter and olive oil together. Stir in the roasted, mashed garlic, a pinch of salt, pepper, and dried thyme. Let it bubble for about 2 minutes, then remove from the heat. - Smash Time! Line a baking tray and spread the potatoes out. Use a glass (or anything flat) to press each potato down until it’s smashed but still holding together.
- Brush with Flavor Brush or spoon the garlic butter mixture all over the smashed potatoes. Be generous it’s what makes them so yummy!
- Bake ‘Em Up Pop the tray in a preheated oven at 200°C (about 400°F) and bake for 30–35 minutes, or until the potatoes are golden brown and crispy on the edges.
- Top and Serve Sprinkle with a little flaky salt and fresh chopped parsley right before serving for that final festive touch!
Notes
- Don’t overboil the potatoes they should be soft but not mushy.
- Be gentle when smashing! If you press too hard, they can fall apart.
- Make sure your tray isn’t overcrowded. Give the potatoes space to get crispy.
- Use real roasted garlic, not raw it makes a huge difference in taste.
Serving Suggestions
These smashed potatoes go with everything! Serve them with:
- Roast chicken or turkey
- Gravy or garlic aioli for dipping
- A big green salad
- Christmas ham or any holiday roast
They also make a great snack all on their own just add your favorite sauce!
Fun Fact
Did you know smashed potatoes are originally an Aussie creation? That’s right! This clever method of crushing and roasting came from down under and has now become a favorite around the world!
Conclusion
These smashed potatoes are everything I want in a holiday side easy to make, full of flavor, and so crispy they practically sing. Whether you’re making them for a big family dinner or just treating yourself, they’re sure to be a hit.
Give them a try and let me know what you think happy smashing!
