These garlic butter smashed potatoes taste exactly like garlic bread but in potato form. They are buttery, have subtle notes of garlic and are crispy and crunchy on the outside while fluffy on the inside.
Crispy Smashed Potatoes
These smashed potatoes are the absolute best and crispiest. This smashed potato recipe has become quite the star with over 50 million views on social media and an appearance on The Morning Show. They are on high demand in my house and for good reason. We love to serve them as a side dish with roast lamb, BBQ chicken or a pan fried piece of steak. And although they can be considered as more of a supporting actor with these dinners, they tend to always steal the show for how scrumptiously and moreish they are. I use a high quality salted butter from Westgold when making them. I also finish them off with a sprinkling of fresh herbs such as fresh rosemary or parsley and serve them with some sour cream.
How to get the crispiest potatoes
I must admit, I struggled with making these for a long time. They would either be too soggy, fall apart when I would smash them or be undercooked or most upsettingly, burnt. For those who have struggled too, here are a few tips that I picked up along the way. Par-cook your potatoes by boiling them in a large pot of salted water as this will slightly flavour them. Always begin with cold water when boiling potatoes and start your timer the moment the potatoes are put onto the stove top, not when the water has been brought to the boil. Don’t overcook your potatoes when boiling them as they will fall apart when you go to smash them. You want them to be fork tender. Don’t undercook them or you will have the opposite problem and won’t be able to smash them at all.
Water is not out friend
It’s extremely important the potatoes have no moisture in them as moisture is your enemy when you are wanting something to crisp up. I like to drain my potatoes then place them into the fridge for at least 30 minutes to allow every last drop of moisture to evaporate. If you allow the potatoes to slightly cool, it will also be much easier to smash them. Be generous with the fats you are cooking the potatoes in as this will help them get extra crispy. Lastly, smash them to your preference on a baking sheet! The thinner you smash them, the crispier your potato will be and will turn out more like a chip. The thicker you smash them, they will be fluffier and softer on the inside. Both are delicious options
Frequently Asked Questions
Does it matter how thick or thin they are smashed?
Absolutely not as this comes down to preference. The thinner you smash the potatoes the crisper and more chip like they will be. The thicker they are the more fluffy on the inside they will be.
What do you smash your potatoes with?
I like to use the bottom of a water glass however, a potato masher will also work!
What potatoes do you use?
I like to use cocktail or baby red potatoes. Unlike yukon gold potatoes, they are very small which works perfectly for this recipe. Be sure to not peel them as that skin is what helps make them crispy.
How do you prevent the glass from sticking to the potatoes when smashing them?
Brush the bottom of your glass with a little olive oil to prevent it from sticking to the glass.
Can I boil the potatoes ahead of time?
Yes! To save on time, I like to boil the potatoes the night before and leave in the fridge to dry out overnight.
Can I add more garlic?
You can definitely add more garlic!
How do I cook the garlic if I don’t have a mini pot?
Simply wrap the garlic in alfoil and bake for the same amount of time at the same temperature
How do I stop the potatoes from sticking to the glass I am using to smash them with?
Wrap the bottom of the glass in cling or glad wrap and it will prevent the potatoes from sticking to it.
Check out my other potato recipes
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Garlic Butter Crispy Potatoes
- 1.5 kg baby white potatoes
- 1 head garlic
- 100 g Westgold unsalted butter
- 2 tbsp olive oil
- salt and pepper
- parsley finely diced
- Preheat the oven to 200 degrees celsius.
- Cut the top off the head of the garlic and place into a small oven proof pot with a lid or into a sheet of alfoil. Drizzle with olive oil and season with a pinch of salt and pepper. Cover and bake for 1 hour. Allow to slightly cool and squeeze the garlic cloves out of their skin. Set to the side.
- Place the potatoes into a large pot and cover with heavily salted cold water. On a high heat, cook for 30 minutes or until they are tender enough for a skewer to be poked through the middle. Start your timer as soon as you place the potatoes onto the stove and not when the water is brought to a boil.
- Drain the potatoes into a colander and place into the fridge to allow for all the moisture to evaporate. Alternatively, you can pat them dry with a paper towel but it’s extremely important they are dry and there is no remaining moisture.
- In a deep dish tray on a low heat, combine the butter and olive oil and cook until melted. Add the roasted garlic and a pinch of salt and pepper and cook for 2 minutes or until all ingredients are well combined. Take off the heat and toss the potatoes through the butter sauce.
- Line two baking trays with baking paper and evenly distribute the potatoes across them, leaving lots of space around each potato. Using a glass or potato masher, press down onto the potatoes while still keeping them intact. Depending on your preference, you can smash them quite thin which will give you a crisper potato or smash them only slightly that will result in a fluffier inside. Both are delicious!
- Drizzle the potatoes with the remaining butter sauce and bake for 30 - 35 minutes at 200 degrees celsius or until the potatoes are golden and crispy.