Garlic Smashed Potatoes Recipe

Prep and boil potatoes

Wash potatoes thoroughly. If any are larger than 1 1/2 inches, halve them so all pieces are roughly the same size. Place potatoes in a large pot and add water to cover by about 1 inch (about 2 quarts for 2 lb potatoes). Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes, depending on size.

Drain potatoes in a colander and let sit for 1–2 minutes to steam-dry. Return potatoes to the warm pot (off heat) for another minute to evaporate surface moisture—this helps them crisp when smashed.

Make garlic butter

While potatoes cook, combine the butter and olive oil in a small saucepan over medium-low heat. Add the sliced or minced garlic and cook gently until fragrant and just turning golden at the edges, about 2–3 minutes (do not brown heavily or it will become bitter). Stir in the fresh thyme (if using) and remove from heat. Keep warm.

Season the garlic butter with 1 teaspoon freshly ground black pepper and 1 teaspoon kosher salt. Taste and adjust if necessary.

Preheat and arrange

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with 1 tablespoon oil to prevent sticking.

Working in a single layer, place the drained potatoes on the prepared baking sheet leaving space between each. Using the bottom of a sturdy drinking glass, a potato masher, or a flat spatula, gently press down on each potato until it flattens to about 1/2 inch thick but remains in one piece.

Immediately brush or spoon the warm garlic butter evenly over the smashed potatoes, making sure some garlic pieces and butter get into the crevices. If you like extra crispness, drizzle an additional 1 tablespoon olive oil over the tops.

Transfer the baking sheet to the preheated oven and roast until edges are golden-brown and crisp, about 20–25 minutes. For extra browning, switch the oven to broil for the last 1–2 minutes—watch carefully to prevent burning.

Remove potatoes from the oven. Sprinkle the grated Parmesan over the hot potatoes if using, then scatter the chopped parsley and a light dusting of smoked or sweet paprika. Taste and add additional kosher salt or black pepper if needed.

Serve immediately while hot and crisp. Leftovers can be reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.