Garlic Smashed Potatoes – A Delicious & Inexpensive Side Dish Recipe

One of my favorite side dish recipes to serve with just about any chicken, pork, steak, or fish dinner is garlic smashed potatoes. Boiled baby Yukon gold potatoes smashed on a baking sheet and then coated in a garlic butter sauce. 

They are then put in the oven to bake until they become crispy on the outside and fluffy on the inside. Add a little fresh shredded Parmesan cheese and you have a side dish that is worthy to serve at any meal. 

In fact they are so delicious that I always make a few extra to serve for breakfast the next morning. However instead of reheating the in the microwave I dice them in large chunks and fry them in the skillet. 

They make for a great addition to a plate full of scrambled eggs, bacon and toast. However, I also like to serve the leftovers in a healthier breakfast bowl that includes spinach, tomatoes, grilled onions, sliced green peppers and mushrooms and a scoop of Fresh Made Guacamole. 

However you could also make extra and serve them with your next lunch or dinner recipe. Although I have to warn you, that they are so good that you might just eat them all in one sitting!

However, before I get to the actual recipe, I want to take a minute to explain why the ingredients that are listed are the best ones to use in this recipe. 

Ingredients Required 

1. Yukon Gold Potatoes

Just like when making potato salad or mashed potatoes, Yukon Gold potatoes are there preferred variety of choice. Yukon gold potatoes have a natural buttery flavor that pairs perfectly with the other ingredients. 

However they also have a medium to high starch to water content, allowing them to hold their shape when smashed. Finally, this variety of potato has a thin skin that cooks perfectly when both boiled and baked, therefore they don’t require peeling. 

2. Fresh Garlic 

As always it is best to use fresh garlic cloves whenever possible. Garlic bulbs will last a long time when stored in a cool dry place. Then when you need to add minced garlic to a recipe, simply pop a clove off the bulb and use a garlic mincer to press the garlic. 

Best of all there is no need to peel the garlic. Just place the entire clove, skin and all in the hopper and squeeze the handles together. The minced garlic will come out the underside and be ready to drop in your sauce. 

3. Unsalted Butter

Although we will be adding salt to the recipe, it is common practice to start with unsalted butter. Remember, you an always add more salt later, but you can never take it away.

However, if you only have salted butter in your refrigerator, simply omit the additional salt that is listed in the ingredient profile. Then you can adjust the seasoning once the garlic smashed potatoes are ready to be served. 

4. Fresh Thyme 

Fresh thyme adds a unique earthy flavor to the potatoes. Although I grow fresh thyme in my summer garden, by the time winter arrives it has gone dormant and the leaves are inedible.

Therefore, if you want to make this recipe and the only ingredient that you don’t have available at home is fresh thyme, it is okay to substitute dried thyme leaves. However, as a general guideline if you are going to substitute dried herbs for fresh herbs use only 1/3rd of the amount. 

The reason being is that dry herb flavors are much more concentrated than fresh herbs. 

5. Parmesan Cheese

There is nothing better to put on a potato than butter, garlic and Parmesan cheese. The nutty flavor of the Parmesan cheese compliments the other ingredients perfectly. 

Therefore I suggest adding it to the potatoes before they go into the oven and also once they are served. However, remember it is best to use fresh grated Parmesan rather than the Parmesan that you find in the shaker jars. 

I always keep a wedge of fresh Parmesan cheese in my refrigerator and then use a microplaner to add it to recipes whenever needed. The wedge lasts for months and the flavor is so much better. 

Garlic Smashed Potatoes Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1/2 lb. baby Yukon Gold potatoes (about 4-5)
• Kosher salt, to taste
• 2 tbsp. melted butter
• 1 cloves garlic, minced
• 1/2 tsp. fresh thyme leaves (or 1/8 tsp. dry thyme leaves)
• Fresh ground black pepper, to taste
• 1/4 c. freshly grated Parmesan

INSTRUCTIONS

Preheat oven to 425°F (220°C) and then line a rimmed baking sheet with aluminum foil, parchment paper or a silicone baking mat. Set the pan aside.

In a large pot, cover the potatoes with cold water and add 1 teaspoon salt. Bring water to a boil and simmer until potatoes are just fork tender, about 15 minutes.

Drain and let the potatoes cool enough to handle. Place the potatoes on the prepared baking sheet.

Drizzle the melted butter over top of the potatoes Add the minced garlic and sprinkle the thyme on top of the potatoes. Toss to coat.

Use the bottom of a large glass or a large flat, solid spatula and press down on each potato until it flattens and splits slightly, but doesn’t fall completely apart. Season with salt and pepper to taste.

Sprinkle Parmesan cheese on top of the potatoes. Then place them in the preheated oven and bake for 20-25 minutes or until the potatoes begin to crisp and the cheese begins to turn golden brown.

Remove the baking sheet from the oven and serve immediately.

Frequently Asked Questions

1. Can I Use Another Variety of Potato?

Although I highly recommend using Yukon gold potatoes to make Garlic Smashed Potatoes, you can substitute Baby Red Potatoes if necessary. Red Potatoes have a similar starch content and their skin is also very thin. 

However, be sure to check the potatoes a few minutes early for doneness when they boil. You want them to be just fork to the center of the potato so that they smash easily but do not fall apart. 

Unfortunately, I do not recommend using Russet Potatoes. This variety of potato falls apart easily when cooked, which is why many people use them t make mashed potatoes. 

They do not hold up well and the skin is thick and unpleasant to many. 

2. I Don’t Have Fresh Garlic, What Can I Use?

If you don’t have fresh garlic in your kitchen you can use jarred minced garlic. 1 clove of fresh garlic equals 1/2 teaspoon of jarred minced garlic. 

However, don’t panic if you don’t have either. 1/8 teaspoon of garlic powder can be substituted for 1 clove of fresh garlic. 

3. Can I Cook The Potatoes In An Air Fryer?

Air Fryer Baby Potatoes are fantastic to make in the air fryer. I make Air Fryer Red Potatoes and this recipe when time is limited.

To do this add the smashed and coated potatoes in the basket of your air fryer and they will become nice and crispy on the outside. The recommended temperature is 400°F and the recommended air fryer time is 15-20 minutes.

4. How Do I Store and Reheat Leftovers?

If you have any leftovers store them in a closed container in the refrigerator for up to 5 days. To reheat them, add a few drops of water or chicken broth on top of each garlic smashed potato. 

Then reheat them in the microwave for 60-90 seconds until warmed through. However you can reheat them even quicker by cutting the potatoes in bite size pieces. Then sprinkle the top with additional grated Parmesan cheese. 

You can also reheat them in a skillet placed over medium heat if you would like the exterior to remain crispy. 

Enjoy! Mary

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