In these crispy Garlic Smashed Potatoes, tender potatoes are smashed, baked until golden-brown, and smothered in homemade garlic chive butter in this unbelievably easy yet indulgent recipe! If you love these potatoes, you will also love these Roasted Fingerling Potatoes, Twice Baked Potatoes, Potato Stacks and Smothered Potatoes!
If you’ve never had smashed potatoes before, you’re in for a real treat today! I can’t recall the first time I was presented with these gloriously crisp, buttery potatoes, but I can tell you that I haven’t stopped eating them since.
Today’s smashed potato recipe is one I’ve been keeping on heavy rotation lately and I just had to share it with y’all. Straight out my friend and colleague Jessica Merchant’s latest release, Everyday Dinners, these Garlic Smashed Potatoes are pretty much the best potato side dish you could ask for.
Fluffy on the inside, crisp on the outside, and smothered in herby, salty butter, these potatoes are good enough to devour all on their own! Trust me, you’re gonna want this recipe up your weeknight dinner sleeve.
Looking for your go-to guide to meal-prep? Look no further. Jessica Merchant, founder of the iconic food blog How Sweet It Is, has just released her best cookbook yet: Everyday Dinners. Filled with plant-based, one-pot, and slow-cooker recipes, as well as countless plans, ideas, and tips, Jessica’s life-saving book makes it possible to create nourishing meals with limited time.
Whether you’re a meal-prep pro or a newbie, Everyday Dinners offers something new for everyone. You and your family will be thrilled and satisfied by Jessica’s simple, undeniably delicious recipes!
HOW TO MAKE SMASHED POTATOES
- BOIL THE POTATOES- It’s obvious that ‘smashing’ the potatoes is pretty much impossible in their raw state, so we gotta soften them up a good deal. Boil the potatoes until they are fork-tender, about 10-15 minutes (it’ll depend on the size of the potatoes). Do not attempt to smash the potatoes immediately! Instead, allow them to cool about halfway to room temperature.
- SMASH & BAKE- Arrange the potatoes on an olive oil greased baking sheet, then use your hand or the bottom of a small glass to smash them down. I like to smash the potatoes to varying degrees of thickness; this makes for some super crisp ones and some more soft.
- MAKE THE GARLIC CHIVE BUTTER- As the potatoes bake, make the buttery herb topping. In a small saucepan, melt the butter over medium heat. Once melted, stir in the garlic and chive, then remove from the heat and set aside.
- DRIZZLE & SERVE- Remove the potatoes from the oven (take a moment to ooh and ahh at their golden-brown glory) and drizzle the garlic chive butter over the top. Serve immediately!
WHAT CAN I SERVE WITH SMASHED POTATOES?
I could seriously eat a giant plate of these on their own: they’re that good! But, if you prefer a more well-rounded dinner (for the record, so do I), pair this recipe with your favorite protein and veggie, serve it as a brunch side, or incorporate them into a salad.
Here are a few recipes I like to serve alongside these potatoes:
- SOUTHERN BAKED CHICKEN
- STUFFED FLANK STEAK WITH ROASTED BRUSSEL SPROUTS
- SLOW COOKER ROSEMARY CHICKEN
- STUFFED MEATLOAF
- GRILLED RIBEYE STEAK WITH TEQUILA BBQ GLAZE
HOW TO STORE AND REHEAT LEFTOVER SMASHED POTATOES
Store any leftover potatoes in an airtight container for 3-5 days. Smashed potatoes are best reheated in a conventional or toaster oven at 350 degrees for about 10-15 minutes, or until completely warmed through.
GRANDBABY CAKES’ BEST POTATO RECIPES
It’s safe to say that potatoes are the most common side dish in my kitchen. There are few meals that can’t be complimented by a mountain of boiled, baked, fried, steamed, or smashed taters!
If you don’t agree, you just haven’t had one of my FAVORITE potato recipes yet:
Garlic Chive Smashed Potatoes
- 2 lbs baby Yukon Gold potatoes
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 4 tbsp unsalted butter
- 2 garlic cloves minced
- 2 tbsp chopped fresh chives
- Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork-tender, about 10 minutes. Strain the potatoes and let them cool slightly.
- Preheat the oven to 450 F.
- Brush a baking sheet with 1 tablespoon of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a small glass to smash them down, trying to keep them in one piece.
- Drizzle the remaining tablespoon of olive oil over the potatoes. Sprinkle the potatoes with the salt and pepper.
- Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy.
- While the potatoes are roasting, make the garlic chive butter. In a small saucepan, melt the butter over medium heat. Once melted, stir in the garlic and chives. Turn off the heat.
- Remove the potatoes from the oven and brush with the garlic chive butter. Serve immediately.