Garlic Butter Smashed Potatoes

4 servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Crispy Garlic Butter Smashed Potatoes are easy buttery, garlicky potatoes with extra crispy skin topped with parmesan cheese. Perfect side for the holidays!

From Garlic Mashed Potatoes to Oven Roasted Potatoes to these smashed potatoes, garlicky potatoes are a quick, flavorful, and absolutely delicious Side Dish for any occasion.

Garlic Smashed Potatoes on baking sheet


These tasty crispy garlic potatoes make the perfect addition to your go-to weeknight side dishes and your holiday table. Smashed potatoes are a cross between crispy skin baked potatoes and creamy mashed potatoes. Small potatoes are boiled until fork tender on the stove top, smashed to soak up the garlic butter sauce, and then baked for extra crispy skin.

Garlic Butter Smashed Potatoes are salty crispy twice cooked baby potatoes that are so easy to make! Even though you cook them two different ways, there’s hardly any prep time. This recipe uses baby potatoes, so you use the whole potato without needing to dice or chop. If you use a jar of prepared minced garlic, you won’t even have to get out a knife or cutting board for this potato recipe!

Garlic Smashed Potatoes on baking sheet before cooking

This easy Garlic Butter Smashed Potato recipe has just 4 ingredients, plus salt and pepper. Don’t let the simple sauce ingredients fool you, this delicious side dish is packed with flavor. The crispy skin with the soft, pillowy potato inside is what really makes these potatoes special. You may never go back to traditional Mashed Potatoes again.

The garlicky, buttery flavor of these Garlic Smashed Potatoes go with easy comfort food staples like Roast Chicken or Meatloaf. Serve Garlic Butter Smashed Potatoes for Thanksgiving along with other holiday favorites like Baked Mac and Cheese and Green Bean Casserole.


Tips for Garlic Butter Smashed Potatoes

  • If you use regular size potatoes, keep the potato skin on for crispy potatoes. Cut potatoes in half long wise (like Potato Skins) before boiling. Place boiled potatoes skin side down on the baking sheet.
  • Be sure to wash potatoes well, especially if you cut potatoes before boiling. Scrub gently so you don’t peel any of the potato skin, but get all the dirt off.
  • Pat the boiled potatoes dry before adding to the butter mixture so it sticks to the outside. The easiest way to do this without burning your hands is to drain in a colander, then transfer potatoes to a paper towel lined sheet pan.
  • To make this dish in advance, boil potatoes up to 2 days ahead and store in an airtight container in the refrigerator. Toss potatoes in garlic butter sauce, smash and drizzle potatoes with mixture, and bake until crispy like usual.

Garlic Smashed Potatoes on baking sheet


  • Cheesy Bacon: Make Cheesy Bacon Garlic Smashed Potatoes with crumbled cooked bacon and cheddar cheese. Roast potatoes with butter mixture like usual, adding the cheesy bacon topping in the last 10 minutes of cooking.
  • Herbs: Make a fresh herb butter mixture using fresh rosemary, fresh thyme, and chopped parsley. Prep the herb and melted butter mixture ahead and refrigerate up to a week ahead of time, then melt the solidified herb compound butter to use in this recipe. Serve with a squeeze of lemon juice.
  • Mexican: Easily swap the flavor profile to Mexican with a healthy sprinkle of Taco Seasoning over the potatoes before baking. Serve topped with diced green onions, sour cream, and Salsa.
  • Vegan: Make a garlic-olive oil mixture instead of melted butter, or a non-dairy butter, and swap the parmesan cheese with nutritional yeast. Nutritional yeast has an almost identical nutty parmesan flavor and can be found cheap in bulk bins at many grocery stores.

Slow Cooker Garlic Butter Smashed Potatoes

  • Place up to 2 pounds baby potatoes or small potatoes in slow cooker.
  • Cover potatoes with 2 cups chicken broth and season with salt and pepper.
  • Cover and slow cook for 6-8 hours on low, until potatoes are tender.
  • Preheat oven to 425 degrees.
  • Transfer potatoes to a sheet pan, smash potatoes gently with the bottom of a heavy cup or potato masher.
  • Drizzle potatoes with melted butter and garlic mixture. Bake at 425 degrees until potato skin is crispy.



  • Serve: You can keep Garlic Butter Smashed Potatoes at room temperature for up to 2 hours before they need to be stored.
  • Store: Refrigerate Garlic Butter Smashed Potatoes in sealed container or plastic storage bag for up to 5 days. Reheat in the oven on low to get the skin crispy again.
  • Freeze: Freeze Garlic Butter Smashed Potatoes in an airtight container for up to 4 months and thaw overnight before reheating. Cool potatoes completely before storing so no moisture collects.

Garlic Smashed Potatoes on baking sheet

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Garlic Butter Smashed Potatoes

Crispy Garlic Butter Smashed Potatoes are easy buttery, garlicky potatoes with extra crispy skin topped with parmesan cheese. Perfect side for the holidays!
Yield 4 servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 12 baby Yukon Gold potatoes
  • 1/2 cup unsalted butter , melted
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3 cloves garlic , minced
  • 1/2 cup grated Parmesan cheese


  • Preheat oven to 425 degrees.
  • Add potatoes to a pot with cold water, covered by 2 inches.
  • Bring to a boil and cook for 15 minutes.
  • Drain water and dry potatoes gently.
  • Add potatoes to a large bowl and toss with melted butter, salt, pepper, garlic and parmesan cheese.
  • Add potatoes (leave the butter behind for now) to baking sheet and crush with a spatula or bottom of a glass cup.
  • Top with the remaining butter mixture in the bowl.
  • Bake for 25-30 minutes until golden brown and crispy.


Calories: 391kcal | Carbohydrates: 31g | Protein: 9g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 786mg | Potassium: 732mg | Fiber: 4g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 34mg | Calcium: 170mg | Iron: 1mg

Garlic Butter Smashed Potatoes collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Very tasty little potatoes. However, I do not think it needs all that butter. I used 15 potatoes instead of the 12, halved the butter and ingredients going into the butter and I still felt like it was a bit too much butter. Next time I am just going to add more potatoes and keep the butter mixture at half.

  2. Making these for supper tonight to go with pork ribs. I think they will be super yummy. I grow my own garlic and I have lots, so might use a bit more. lol