Garlic Smashed Potatoes make an impressive appetizer or easy side dish. They are boiled, smashed and baked with olive oil and garlic until crisp, then garnished with herbs or parmesan. 

garlic smashed potatoes garnished with herbs
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Years ago, Pioneer Woman got me hooked on Crash Hot Potatoes. They make an irresistible appetizer and an incredible side dish – your pick! I’ve been mixing them up ever since making Smashed Sweet Potatoes, Smashed Red Potatoes and am finally sharing our Garlic Smashed Potatoes with you today!

These are one of the best Potato Side Dishes – some of our favorites are of course these Smashed Potatoes, Potato Gratin Stacks, Sweet Potato Casserole, Truffle Fries and Creamy Potato Salad! And don’t forget these fan favorite Grilled Baked Potatoes.

garlic smashed potatoes on plate

I love serving an easy appetizer that fills a cocktail plate. It feels a little more substantial, yet is really quick and easy to make a large batch.

smashed potatoes on plate

You can serve Garlic Smashed Potatoes directly from the sheet pan, on a platter or on individual plates. However you serve them, just prepare to do so quickly because they’re always a hit!

They’re the perfect side dish for chicken, steak and more! I especially love them with these Honey Garlic Chicken Thighs!

smashed potatoes

They’re soft in the inside while the skin and exterior gets nice and crisp for a perfect bite every time.

You can make these Garlic Smashed Potatoes with parmesan cheese, too if you’d like. I recommend using fine, fresh grated aged parmesan for the best flavor to garnish.

Are you a fan of everything garlicky and good in life? Check out this handy Garlic Conversion Guide to help with your time in the kitchen!

Garlic Smashed Potatoes Ingredients

  • New Potatoes – Because of their size, new potatoes work best for Smashed Potatoes. New potatoes are any variety harvested before maturity. Round, red potatoes also work well. I used Yukon Gold for a muted color palette. These smaller varieties not only boil quickly, but also make the perfect serving size for an appetizer.
  • Olive Oil – Makes them deliciously crispy.
  • Garlic – Fresh or minced in a jar. You can find a complete list of Garlic Conversions here, and How to Make Garlic Paste. Learn how to peel garlic here and how to mince garlic here.
  • Salt – Thick flakes from a grinder are preferred. To taste.
  • Pepper – Thick flakes from a grinder are preferred. To taste.

Garnish Suggestions

  • Herbs
  • Fresh Grated Parmesan Cheese
garlic smashed potato appetizer

Are you a fan of everything garlicky and good in life? Check out this handy Garlic Conversion Guide to help with your time in the kitchen!

How to Make Garlic Smashed Potatoes

  1. Boil – Boil potatoes in a large pot of salted water.
  2. Bake – Drizzle olive oil onto sheet pan. Arrange potatoes.
  3. Smash – Smash potatoes with a masher.
  4. Dress – Drizzle with olive oil. Add garlic, slat and pepper.
  5. Bake
appetizer on plate

Love a deliciously comforting side dish like this one? Don’t miss my gratin dauphinois potatoes and our family favorite sweet potato casserole!

More Side Dish Inspiration

garlic smashed potatoes garnished with herbs
5 from 8 votes

Garlic Smashed Potatoes

Garlic Smashed Potatoes make an impressive appetizer or easy side dish. They are boiled, smashed and baked with olive oil and garlic until crisp, then garnished with herbs or parmesan. 
Prep: 3 minutes
Cook: 40 minutes
Total: 43 minutes
Servings: 12
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Ingredients  

Instructions 

  • Preheat oven to 450 degrees.
  • Boil potatoes until tender.
  • Drizzle olive oil onto sheet pan. 
  • Place potatoes on pan. Smash potatoes with a masher.
  • Drizzle with olive oil.
  • Add garlic, salt and pepper.
  • Bake 27 minutes.

Julie’s Tips

Garnish Suggestions

  • Herbs
  • Fresh Grated Parmesan Cheese

Video

Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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8 Comments

  1. These looks simple and tasty! Would love to see a variety of photos on the process rather than just different angles of the same photo though 🙂

    1. Hello!
      I totally agree, and that’s the way we shoot recipes now. This recipe is one that I first shared many years ago, so it’s certainly due for an update.
      I’ll keep you posted, and thanks for your comment!
      Julie

  2. 5 stars
    I love this idea!! There could be so many creative variations. Thanks for the delicious inspiration!

    xo Michael