Garlic Smashed Potatoes

While we typically eat Basic Mashed Potatoes with our daily meals, you can’t deny the fun that is Smashed Potatoes. In few other recipes can you treat a food so poorly–smashing it with the heel of your palm!–and still come away with something that’s both perfectly crispy and secretly fluffy.

This recipe takes a bit longer than a typical mashed or roasted potato, mostly because you’ll need to cool the potatoes for about 10 minutes, but the extra effort is an excellent way to periodically spice up your relationship with America’s favorite tuber.

The secret to a good smashed potato lies in your shopping adventure. You’d think that Russets would work, but they’re too big, and tend to mash too much during the smashing step. And while Reds can definitely hold up to some smashing, they’re too waxy to create a truly soft inside. In this case, small Yukon Gold potatoes, often sold as “Small Golden Potatoes”, are your best bet.

Garlic Smashed Potatoes (Gluten-free, Perfect Health Diet, Paleo, Primal, Whole30, Vegan, Vegetarian)

  • Servings: 4
  • Difficulty: Easy

2 lbs small golden potatoes
1/4 cup olive oil, divided
1/4 tsp dried thyme
salt and pepper to taste (about 1/2 tsp each)
6 cloves of garlic, minced

1. Place the potatoes in a salted pot of water, then bring to a boil. Reduce heat to medium and boil until fork-tender, about 12 minutes. Drain and allow to dry and cool for 10 minutes. Preheat the oven to 425F.

2. Pour half of the olive oil onto a rimmed baking sheet; distribute the oil evenly across the sheet using a spatula. Place a potato on the sheet, then smash with a fork, potato masher, or the heel of your palm. Repeat the with remaining potatoes, leaving a little space between each potato.

3. Brush the remaining oil onto the smashed potatoes, then sprinkle the thyme, salt and pepper over them. Scatter the garlic over each potato.

4. Roast in the center of the oven until crispy, about 25 minutes. About halfway through cooking, rotate the baking sheet to allow for even cooking.

** This process will create a super crispy bottom, tender inside, and slightly crispy top to each potato. For an even crispiness, flip the potatoes halfway through cooking – both methods create delicious experiences.

22 thoughts on “Garlic Smashed Potatoes”

  4. Seriously these are super easy to do and one of the most delicious way to eat baby potatoes – I LOVE mixing up the colors and doing purples, reds, and yellows!

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  7. They serve these at my favorite restaurant with a mustard sauce and I was thinking of attempting them at home — I thought they’d be pan-fried after boiling — so you’ve saved me a whole lot of experimenting!

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  10. That sounds really good, I might have to give it a go. Do you think a little diced chilli would work well with this?

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    1. Hi JT, there is some controversy surrounding potatoes and the Paleo diet; when the diet was first promoted on a large scale in 2010, they weren’t initially considered Paleo-friendly. Over the years, most leaders in the movement have acknowledged that potatoes are nutritious and part of a balanced diet. There are some who still contend it isn’t. Here’s a good summary: http://paleoleap.com/are-white-potatoes-paleo/

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