Garlic Smashed Potatoes Recipe

Prepare potatoes

Rinse the potatoes and trim any large blemishes. If using larger Yukon Golds, halve so pieces are roughly the same size as baby potatoes (about 1 to 1 1/2 inches).

Place the potatoes in a large pot and pour in enough cold water to cover by about 1 inch (use ~1600 ml). Add 1 tablespoon coarse kosher salt. Bring to a boil over high heat, then reduce to a simmer.

Simmer until potatoes are fork-tender, about 15–20 minutes depending on size. Test by inserting a paring knife into the largest potato — it should meet little resistance.

Drain the potatoes in a colander and let steam-dry for 2–3 minutes so excess surface moisture evaporates (this helps them crisp when smashed).

Preheat oven and heat topping

While potatoes simmer, preheat oven to 230°C (450°F). In a small saucepan over low heat, combine 4 tbs unsalted butter and 2 tbs olive oil. Add the minced garlic and warm gently for 1–2 minutes until fragrant but not browned, stirring frequently. Remove from heat and stir in chopped parsley, chives, and 1 tsp freshly ground black pepper. Keep warm.

Smash and dress

Line a baking sheet with parchment or lightly oil it. Arrange the drained potatoes in a single layer with some space between them. Using the bottom of a sturdy glass, small plate, or potato masher, press each potato down firmly until it flattens to about 1/2-inch thick and the skin splits (but the potato remains in one piece). Spoon or brush the garlic-butter mixture generously over each smashed potato so some pools around edges. If using Parmesan, sprinkle at this stage.

Roast until crisp

Place the baking sheet in the preheated oven and roast for 18–25 minutes, rotating once halfway, until edges are deeply golden and crisp. For extra browning, switch oven to broil for the last 1–2 minutes while watching closely to avoid burning.

Finish and serve

Remove from oven and immediately sprinkle flaky sea salt (about 1 tsp) over the potatoes. Add optional red pepper flakes or lemon zest if using. Transfer to a serving platter and garnish with any remaining fresh herbs. Serve hot.

If you like a cheesier finish, add the grated Parmesan in step 'Smash and dress' before roasting so it melts and crisps on the edges. For a brighter finish, zest half a lemon over the potatoes right after roasting.