Crispy Garlic Smashed Potatoes (Easy Side Dish)

Crispy Garlic Smashed Potatoes are golden, crunchy on the outside, and soft and fluffy on the inside — the ultimate easy side dish that goes with just about anything. These are roasted with garlic, herbs, and a bit of oil until perfectly crisp, and I honestly can’t stop snacking on them.

Why I Love This Recipe

I love how simple yet satisfying these smashed potatoes are. They give me the crispiness of fries and the comfort of roasted potatoes all in one. I don’t need fancy ingredients or tools, and they’re always a hit with family or guests. The garlic adds so much flavor, and I can dress them up or down depending on the meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Small potatoes (baby gold, red, or fingerling)

• Olive oil

• Garlic (minced or finely grated)

• Salt and black pepper

• Fresh or dried herbs (like rosemary, thyme, or parsley)

• Optional: grated Parmesan or red pepper flakes for topping

Directions

1. I boil the potatoes in salted water for 15–20 minutes, until fork-tender.

2. I drain them and let them cool slightly on a baking sheet lined with parchment paper.

3. I use the bottom of a glass or a potato masher to gently press each potato flat — about ½ inch thick.

4. I mix olive oil with minced garlic, herbs, salt, and pepper, then drizzle or brush it over each smashed potato.

5. I roast at 425°F for 25–30 minutes, flipping halfway through, until they’re golden and crispy.

6. I sprinkle with extra herbs or Parmesan if I want, and serve hot.

Servings and Timing

Serves 4–6 as a side
Prep time: 10 minutes
Cook time: 45–50 minutes
Total time: About 1 hour

Variations

• I add Parmesan or cheddar cheese on top during the last 5 minutes of roasting.

• A drizzle of garlic butter or truffle oil at the end makes them extra indulgent.

• I’ve used sweet potatoes for a sweeter twist — they smash a little softer but taste amazing.

• Topping with sour cream and chives turns them into mini loaded potatoes.

Storage/Reheating

Leftovers can be stored in the fridge for up to 3 days. To reheat, I roast them in a 375°F oven or air fryer until hot and crispy again. I avoid microwaving them since they lose their crunch.

FAQs

What kind of potatoes work best?

I use small, waxy potatoes like baby gold or red potatoes. They hold their shape well and get nice and crispy.

Can I make them ahead of time?

Yes. I boil and smash the potatoes ahead, then roast them just before serving for maximum crispiness.

Do I need to peel the potatoes?

Nope! I leave the skin on — it adds texture and helps hold them together.

Can I make these in the air fryer?

Yes. I cook them in batches at 400°F for about 15–18 minutes, flipping halfway.

How do I make sure they’re extra crispy?

I make sure the potatoes are dry before smashing, and I don’t crowd the pan. More space = more crisp.

Conclusion

Crispy Garlic Smashed Potatoes are the kind of side dish I could eat every day — crunchy, garlicky, and incredibly satisfying. They’re easy to make, fun to eat, and go with everything from grilled meats to veggie dinners. Once I tried them, they quickly became a staple in my kitchen.

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