This smashed potatoes recipe might just become your new favorite way to enjoy potatoes. These oven roasted potatoes are crispy on the outside, creamy inside, cheesy, and filled with flavor. Quick and easy to make too!
Garlic smashed potatoes make a delicious side dish to accompany any meal. In fact, they’re so tasty you might want to eat them as a main dish too.
What Are Smashed Potatoes?
Smashed potatoes are crispy, buttery potato bites that are incredibly addicting.
In this recipe, small boiled potatoes are smashed, coated with melted butter, minced garlic, salt, dried herbs, and topped with grated Parmesan cheese. The potatoes bake in the oven and the result is a crispy, buttery, flavor-packed bite totally reminiscent of garlic bread.
This is a very easy recipe to modify and you could easily come up with different smashed potato variations. A few of my favorite smashed potato variations and toppings are:
How To Make Garlic Smashed Potatoes
Consider this potato recipe as a good starting off point. Think about your own favorite flavor combinations and create your own version.
See recipe box below for ingredient amounts and full recipe instructions.
- baby potatoes
- olive oil
- dried rosemary
- black pepper
- Parmesan cheese
In a large pot, cover potatoes with water and a generous pinch of salt. Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Drain.
Transfer the potatoes to a medium-sized baking sheet; drizzle olive oil over the potatoes and mix with your hands to make sure all sides of the potatoes are covered with oil. Using the bottom of a drinking glass, gently press down on the potatoes until they are flat smashed potato patties.
Drizzle the melted butter over the potatoes, top with the garlic, the remaining salt, pepper, rosemary and Parmesan cheese.
Bake until the bottoms of the potatoes are crispy and the tops are golden, about 20 minutes.
Tips For Making The Best Smashed Potatoes
- Choose small potatoes, rather than large.
- Use a rimmed baking sheet and make sure the potatoes aren’t touching each other when they bake.
- You can boil the potatoes a day ahead, cool to room temperature and refrigerate until you are ready to bake them. You might need to add an additional 4-5 minutes of baking time if you are baking them cold.
Best Potatoes To Use For Garlic Smashed Potatoes
Small red or yellow potatoes work best
What To Serve With Smashed Potatoes
- Ketchup or ranch dressing
- Sour cream and chives
- Crispy bacon pieces
Other Single Serving Potato Recipes
For this garlic smashed potatoes recipe, I use a 2-quart saucepan and a large baking sheet. For best results, use a pan of similar size. If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.
Smashed Potatoes Recipe
- 4 ounces baby potatoes (1/4-pound)
- 1/2 teaspoon kosher salt divided
- 1/2 teaspoon olive oil
- 1 tablespoon butter melted
- 1 clove garlic minced
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried rosemary
- 1 teaspoon grated Parmesan cheese
- Heat oven to 425° F (220° C). Scrub the potatoes and rinse under cool running water. Place potatoes in a 2-quart saucepan. Fill the pot with water until the potatoes are completely covered by water. Add 1/4 teaspoon of the salt.
- Bring to a boil over medium high heat and cook until potatoes are tender, about 15 minutes (larger potatoes might take 20-25 minutes to fully cook. You can test to see if the potatoes are done by gently piercing with a fork). Drain in a colander and let cool for 5 minutes.
- Place the potatoes on a baking sheet; drizzle olive oil over the potatoes and mix with your hands to make sure all sides of the potatoes are covered with oil.
- Using the bottom of a small drinking glass or use a potato masher, gently press down on the potatoes to smash them into flat patties.
- Drizzle the melted butter over the potatoes, top with the garlic, the remaining salt, pepper, rosemary and Parmesan cheese.
- Bake until the bottoms of the potatoes are crisp and the tops are golden, about 20 minutes. Serve hot.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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