Crispy Garlic Butter Smashed Potatoes are easy buttery, garlicky potatoes with extra crispy skin topped with parmesan cheese. Perfect side for the holidays!
GARLIC BUTTER SMASHED POTATOES
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!
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.
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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.
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VARIATIONS ON GARLIC BUTTER SMASHED POTATOES
- 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.
WHAT TO SERVE WITH SMASHED POTATOES
HOW TO STORE GARLIC BUTTER SMASHED POTATOES
- 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.
- 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.