Garlic Butter Smashed Potatoes
Garlic smashed potatoes is the side dish to make when you want to move over from the usual mashed or roasted potatoes. These garlic butter smashed baby potatoes are fluffy on the inside, flavourful and crispy on the outside.
This is a simple side dish to make when you want to switch things up, it is amazingly good and has the wow factor. Serve it with this air fryer steak.
Easy Garlic Smashed potatoes
If you are looking for a new way to enjoy potatoes, then this garlic smashed potato recipe is the way to go. It is easy to make and I dare say quick too if you are using a combination of a pressure cooker and an air fryer. It only takes 15 minutes at 180C/365F. What is not to love?
I love making these with new baby potatoes but they can be made with baby red potatoes too. The beauty of making this side dish is that you can absolutely adapt it to your taste. I love garlic butter, and everyone in my household loves it. If any dish has garlic and butter in it, you can find my children running.
Left to them, they would have me make it as a snack just as we do with garlic bread.
Related recipes: mini hasselback potatoes and smashed broccoli.
What are smashed potatoes
This is for all my smashed potato newbies. These are simply baby potatoes boiled, then smashed with a fork or a potato masher. It is then seasoned according to taste before baking or roasting to perfection just until golden and crispy.
What I’ll tell you is, there is no going back once you make this. It is about to be a hit amongst family and friends.
Feedback:
Fiona says (via Pinterest) Nice easy change from roast potatoes, even easier as I had a bag of microwave steam baby potatoes so only took minutes to cook and then smash before seasoning and into oven. I added the parmesan too as we are big fans!
Ingredients
Baby potatoes: You can also use baby red potatoes or a mixture of both. New potatoes or baby potatoes works best as it cooks faster than a medium-sized potato.
Butter: I love to use slightly salted butter but you can use any quality butter you have and adjust the salt to taste
Olive oil: This can be substituted with any flavourless cooking oil with a high smoking point.
Garlic paste: I used homemade garlic paste, I prefer it to minced garlic or garlic granules for this recipe. Garlic paste would not burn as minced or granules would and this would affect the overall taste of the potatoes. You do not want to be biting into bitter potatoes
Chopped parsley
Salt and black pepper
Parmesan cheese: This is optional, but don’t hesitate to add this if you love cheese.
How to make garlic butter smashed potatoes
Scrub the potatoes clean under cold running water then place the potatoes in a large pot.
Submerge the potatoes under water and add salt to taste. Bring to boil until fork tender, this should be between 20 to 30 minutes depending on how small the potatoes are. Once done, drain and set aside so they cool lightly.
Preheat the oven at 200C/400F or 180C/365F for a fan oven
Lightly grease a baking tray with oil or line with a baking paper. Arrange the potatoes on the baking tray, using a potato masher or fork, lightly smash the potatoes so they are flat but not completely mashed.
In a small bowl, add melted butter, olive oil, garlic paste, chopped parsley salt and pepper and mix to combine. Drizzle the garlic butter mixture over the smashed potatoes and bake for 30 to 40 minutes or until golden and crispy around the edges.
If using parmesan cheese. take it out of the oven 3 to 5 minutes before the end of the cooking time, sprinkle grated cheese on it, return into the oven just until it melts into the potatoes. Garnish with fresh thyme or parsley and serve immediately.
How to serve Garlic smashed potatoes
These little beauties are great with anything and everything, is a perfect side dish to all your main dish, think of it as garlic bread. It is a great addition on your Christmas table. I love to serve it alongside Sunday roast when I have time to make more side dishes. It is great with creamy garlic chicken, stuffed chicken breast, baked salmon, honey garlic pork chops, it can also be served alongside hummus.
How to store
I doubt you would have any leftovers as these garlic smashed potatoes flies off the plate. In case you did, make sure it is completely cooled before storing in an airtight container. Store in in the fridge for up to 3 days.
Reheat in the microwave, wait to cool and enjoy.
More garlic butter recipes you should try next
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Garlic Butter Smashed Potatoes
Ingredients
- 2 pound (1kg) baby potatoes
- 2 tbsp butter or as needed
- 2 tbsp olive oil
- 1 tsp garlic paste
- 1 tbsp freshly chopped parsley
- Salt and black pepper
- 2 tbsp grated parmesan cheese:
Instructions
- Scrub the potatoes clean under cold running water then place the potatoes in a large pot.
- Submerge the potatoes under water and add salt to taste. Bring to boil until fork tender, this should be between 20 to 30 minutes depending on how small the potatoes are. Once done, drain and set aside so they cool lightly.
- Preheat the oven at 200C/400F or 180C/365F for a fan oven
- Lightly grease a baking tray with oil or line with a baking paper. Arrange the potatoes on the baking tray, using a potato masher or fork, lightly smash the potatoes so they are flat but not completely mashed.
- In a small bowl, add melted butter, olive oil, garlic paste, chopped parsley salt and pepper and mix to combine. Drizzle the garlic butter mixture over the smashed potatoes and bake for 30 to 40 minutes or until golden and crispy around the edges.
- If using parmesan cheese. take it out of the oven 3 to 5 minutes before the end of the cooking time, sprinkle grated cheese on it, return into the oven just until it melts into the potatoes. Garnish with fresh thyme or parsley and serve immediately.
Video
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
I’m definitely making these tonight with my pork loin. They look delicious.
Thank you, Dora. Kindly let me know how it turns out.
My goodness, this was great! My favorite now for cooking these little potatoes.
Delicious! I used a coffee mug to crush the potatoes kept from getting stuck in the masher!
Fantastic! I am glad to hear that and thanks for the tips.
Can you cook the potatoes ahead of time, smash them and bake later
Yes, you can.
I’m not able to find garlic paste around here, would you recommend using garlic powder & butter or chopped garlic & butter?
Hello Alexandra, you can surely substitute with garlic powder or garlic granules.
Garlic paste is just fresh garlic mashed into a puree. I make garlic paste at home in the blender, with fresh garlic and a little oil and then freeze.
Store-bought garlic paste is awful.
I made these for a family gathering.. everyone loved them.. I made two big baking sheets full and there was only like 4 left.. my grandson wanted to take them home to eat later.. sooo delisc.. thanks for sharing recipe😍
These are incredible!! Thank you so much for sharing the recipe. I’ve made them a few times and they are now my husbands favorite style potatoe. Thanks again 🙂
Can these be frozen before baked and also, can they be frozen after baked and baked off at a later date?
Hi, Kathy, yes, that should be fine but make sure to cook it directly from frozen in a preheated oven.
This recipe for Garlic Smashed Potatoes sounds delicious. I would love to make them.
I would like to know if homemade garlic butter, bought at craft market (this is delicious) could be a substitute for the garlic and paste?
Thank you
Hello Michele, yes, you could try mixing it with some olive oil. It should work if all that is in the compound butter is just butter and garlic. Kindly let me know how it turns out. Thank you
Hello,
I tried this recipe today. It was simple and delicious. I wish that I’d taken pictures before I had started eating them. I couldn’t stop enjoying them. I love to make home fried potatoes with onions and this recipe ranks way up there. I can’t believe how crispy they were. When I read the recipe and saw “crispy”, I said “ok we’ll see”. Well shut my mouth. Will be doing this again!!!!
Thank you.
Aw, thank you for your kind words, Raine, I am so pleased you enjoyed the recipe.