These garlic smashed potatoes are crispy on the outside, fluffy on the inside, and packed with savoury garlic flavour. These potatoes are the perfect side dish for any dinner.
You'll also love my boulangère potatoes, hasselback butternut squash, and air-fryer brussel sprouts.
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⭐️ Why this recipe works
- Flavourful Garlic Butter: The combination of melted butter, minced garlic, and rosemary infuses the potatoes with rich, aromatic flavours.
- Crispy Texture: Smashing the potatoes creates ridges that become crispy in the oven, adding a delightful crunch to each bite.
- Simple Ingredients: Using basic ingredients like mini potatoes, garlic, butter, and rosemary keeps the recipe straightforward but delicious.
- Easy Preparation: The recipe involves minimal steps and simple techniques, making it accessible for cooks of all skill levels.
🧾 Ingredients overview
- Mini Potatoes: Provide a tender and creamy texture that crisps up well when baked.
- Butter: Adds richness and helps achieve a golden, crispy exterior.
- Garlic: Infuses the potatoes with a robust, savoury flavour.
- Rosemary: Adds a fragrant, earthy note that complements the garlic.
- Salt: Enhances the overall flavour and helps season the potatoes during boiling.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Crispy Crushed Garlic Potatoes recipe step-by-step
- Preheat the oven to 180ºC.
- Boil the potatoes: Place the potatoes into a medium saucepan, cover with cold water, season well with salt, and add the peeled whole garlic cloves. Bring to a boil and simmer until tender.
- Prepare garlic butter: While the potatoes are cooking, melt the butter in a separate saucepan and stir in the minced garlic and chopped rosemary.
- Smash the potatoes: Once cooked, drain the potatoes and place them on a baking tray. Gently smash each potato with a fork to create ridges.
- Drizzle with garlic butter: Pour the rosemary garlic butter over the smashed potatoes.
- Bake: Place in the preheated oven and bake for about 20 minutes, until the edges and ridges are golden and crispy.
- Serve: Remove from the oven and serve immediately.
📖 Variations
- Potatoes: Use Yukon Gold or red potatoes if mini potatoes are unavailable.
- Herbs: Substitute rosemary with thyme, parsley, or chives for different flavours.
- Garlic: Use roasted garlic for a milder, sweeter garlic flavour.
- Butter: Replace butter with olive oil for a dairy-free option.
- Cheese: Sprinkle grated Parmesan or cheddar cheese over the potatoes before baking for an extra layer of flavor.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Steam-Dry: After boiling, let the potatoes steam-dry in the colander for a few minutes before smashing to avoid sogginess.
- Crisp on Cast Iron: Use a cast-iron skillet for baking to achieve a superior crispy texture compared to a regular baking tray.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled potatoes in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, spread the potatoes on a baking sheet and warm them in a 180ºC oven for 10-15 minutes until crispy.
❓Recipe FAQ's
Yes, you can use pre-boiled potatoes. Just ensure they are warmed up slightly before smashing to avoid breaking apart.
Garlic butter can be stored in the refrigerator for up to a week and used as needed.
Use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
Looking for other delicious side dish recipes like this? Try these:
If you tried this Crispy Crushed Garlic Potatoes please let me know in the comments below, and please leave a star rating while you're there!
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Easy Crispy Garlic Smashed Potatoes
Ingredients
- 500 g (3 ⅐ cups) mini potatoes or new potatoes
- 50 g (⅕ cups) butter, melted
- 4 cloves (4 cloves) garlic, 2 minced, 2 whole
- 2 (2) sprigs rosemary, chopped
Instructions
- Preheat the oven to 180ºc
- Place the potatoes into a medium saucepan and cover with cold water and season well with salt and the peeled whole garlic cloves. Bring to a boil and continue to simmer until the potatoes are tender all the way through.
- While the potatoes are cooking, melt the butter in a separate sauce pan and stir in the minced garlic and the chopped rosemary.
- When the potatoes are cooked drain them off and place them on a baking tray. Using a fork gently smash the potatoes until the skin is broken and there are ridges in the centre of each potato. Drizzle with the rosemary garlic butter and place in the preheated oven for about 20 minutes, until the edges of the potatoes and the ridges are turning golden and crispy.
- Remove from the oven and serve.
Notes
- For leftovers, cool completely and store in the fridge in an airtight container. They will keep for about 3 days.
- To reheat these the next day, use a non-stick frying pan with a little bit of olive oil and reheat. The potatoes will get extra crispy. Just be sure to not overcook them.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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