Garlic Butter Smashed Potatoes are easy, buttery, and garlicky with extra crispy skin, topped with parmesan cheese. Great for the Holidays!
From Garlic Mashed Potatoes to Oven Roasted Potatoes, and now these these smashed, garlicky potatoes are a quick, flavorful, and absolutely delicious Side Dish for any occasion.
Sabrina’s 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.
Recipe Card
IngredientsÂ
- 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
Instructions
- 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.
Nutrition
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Table of Contents
About this Recipe
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! The crispy skin with the soft, pillowy potato inside is what really makes these potatoes special.
Ways to Serve
The garlicky, buttery flavor of these 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.
Baking Tips and Tricks
- 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.
How to Store
- 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.
Alternate Cooking Technique
Slow Cooker
- 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.
Variations
- 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, 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.
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These were so delicious! Very easy and could be done in two stages, which suited my schedule for the evening. When baking, I separated some for the guest who didnt like garlic…just used red marker on the parchment!!
They could be turned into appies , I guess, with custom toppings.
A great addition to my recipe repertoire, Thank you.
Fantastic, easy recipe with lots of flavor. Family loved it!
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.
Feel free to customize it to your liking. I’m glad you enjoyed it.
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
So perfect! Thanks for the 5 stars, Jennifer.