These garlic butter crispy smashed potatoes are everything I love in a side dish — crunchy, golden edges with soft, fluffy centers, all coated in rich, garlicky butter. Roasted garlic is the star here, blended with melted butter and olive oil to create a sauce that soaks into every crack and crevice of the smashed potatoes. Baked until perfectly crisp, they taste like garlic bread but with the heartiness of potatoes. This dish is simple but delivers on flavor and texture, making it ideal for everything from weeknight dinners to weekend gatherings.
Why You’ll Love This Recipe
I love how easy yet impressive this recipe is. It transforms basic ingredients into something special — just a handful of pantry staples and some baby potatoes turn into crispy, buttery bites packed with flavor. I enjoy the balance of the crunchy roasted exterior and the soft interior, and the roasted garlic butter takes it to the next level. It’s a dish that pleases everyone and pairs with almost any main course.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1.5 kilograms baby white potatoes – I use small cocktail-sized potatoes, which roast evenly and smash beautifully without falling apart
1 whole head of garlic – roasted for that sweet, mellow, nutty flavor
100 grams unsalted butter – melted to create the base of the garlic butter sauce
2 tablespoons olive oil – helps create that crisp golden crust when roasting
Salt – for seasoning both the garlic and the potatoes
Black pepper – freshly cracked for the best flavor
Fresh parsley – finely chopped, to garnish and add a burst of freshness at the end
Directions
Roast The Garlic Preheat the oven to 200°C (390°F). Slice the top off the head of garlic to expose the cloves. Place the garlic in a small oven-safe pot with a lid, or wrap it tightly in aluminum foil. Drizzle with a little olive oil, sprinkle with salt and pepper, cover, and roast for 1 hour until the cloves are soft and caramelized. Let it cool slightly, then squeeze out the cloves and set aside.
Boil The Potatoes Place the baby potatoes in a large pot and cover them with cold water. Season the water generously with salt. Bring to a boil over high heat and cook for about 30 minutes, or until a skewer or knife slides through the center easily. Be careful not to overcook them — they should be tender but still hold their shape.
Dry The Potatoes Drain the potatoes in a colander and allow them to air dry completely. For best results, I put them in the refrigerator for 10–15 minutes to help any excess moisture evaporate. A dry surface is essential to achieving crispiness in the oven.
Make The Garlic Butter In a small saucepan over low heat, melt the butter with the olive oil. Add the roasted garlic cloves, a pinch of salt, and freshly ground black pepper. Stir for about 2 minutes until the garlic breaks down and the flavors infuse into the butter.
Toss The Potatoes In Garlic Butter Place the dried potatoes in a large bowl and pour half of the garlic butter mixture over them. Toss gently so they’re evenly coated without breaking them apart.
Smash The Potatoes Line two baking trays with parchment paper. Arrange the potatoes with space between them. Using a flat-bottomed glass or potato masher, gently press down to flatten each potato. I like to smash them just enough to crack the skins and expose the fluffy inside — not so thin that they fall apart.
Roast Until Crispy Drizzle the remaining garlic butter over the smashed potatoes. Roast in the oven for 30–35 minutes or until golden brown and crispy. I rotate the trays halfway through for even cooking.
Garnish And Serve Once out of the oven, sprinkle the potatoes with flaky sea salt and freshly chopped parsley. Serve immediately while they’re hot and crispy.
Use baby red potatoes or fingerling potatoes for a slightly different texture and flavor.
Add chopped rosemary or thyme to the garlic butter for a more herbaceous version.
Sprinkle grated Parmesan cheese over the potatoes in the last 5 minutes of roasting for a cheesy finish.
Add chili flakes or finely chopped red chili for a spicy kick.
Replace the butter with vegan butter or use only olive oil to make this dish dairy-free.
Storage/Reheating
Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I place them on a baking tray in a 200°C (390°F) oven for 10–15 minutes until hot and crispy. An air fryer also works great for this. I avoid microwaving them, as it softens the crispy edges.
FAQs
What Kind Of Potatoes Work Best For This Recipe?
I use baby white potatoes because they’re small, hold their shape well, and develop a nice crispy texture when roasted. Their thin skins get deliciously crunchy, and the interiors stay fluffy.
Can I Prepare This Recipe In Advance?
Yes, I often roast the garlic and boil the potatoes ahead of time. Once cooled, I refrigerate them and then smash and roast them just before serving. It’s a great time-saver for entertaining.
How Do I Keep The Potatoes From Sticking When I Smash Them?
I lightly oil the bottom of the glass or potato masher before pressing down. This helps prevent sticking and makes it easier to lift the tool off without tearing the potato apart.
Can I Use Garlic Powder Instead Of Roasted Garlic?
Roasted garlic gives a much richer and sweeter flavor, but in a pinch, I’ve used garlic powder. I add about 1 teaspoon to the butter and oil mixture and let it simmer for a minute to bring out the flavor.
Why Are My Potatoes Not Crispy?
Moisture is usually the culprit. I make sure the potatoes are completely dry before smashing and roasting. Also, I don’t overcrowd the tray — space allows the hot air to circulate and crisp up the edges.
Conclusion
These garlic butter crispy smashed potatoes are one of my favorite sides to serve with grilled meats, roast chicken, or even as a snack on their own. They offer the perfect contrast of textures and a deep, comforting flavor from the roasted garlic butter. I find them satisfying, crowd-pleasing, and surprisingly easy to make. Once I mastered the drying and smashing technique, they became a regular feature on my table.
Golden, crispy smashed baby potatoes with soft, fluffy centers, coated in a rich roasted garlic butter sauce. A flavorful side dish that’s simple to make yet impressive, perfect for weeknights or gatherings.
Author:Sophia
Prep Time:5 minutes
Cook Time:2 hours
Total Time:2 hours 5 minutes
Yield:6 servings
Category:Side Dish
Method:Roasting
Cuisine:American
Diet:Vegetarian
Ingredients
1.5 kilograms baby white potatoes (cocktail-sized)
1 whole head of garlic
100 grams unsalted butter, melted
2 tablespoons olive oil
Salt, to taste
Black pepper, freshly cracked
Fresh parsley, finely chopped (for garnish)
Flaky sea salt, for finishing
Instructions
Preheat oven to 200°C (390°F). Slice top off garlic head, drizzle with olive oil, season with salt and pepper, wrap in foil or place in covered dish, and roast for 1 hour until soft. Squeeze out cloves and set aside.
Boil baby potatoes in salted water for about 30 minutes, until tender but holding shape. Drain well and allow to air dry. Refrigerate 10–15 minutes for best results.
In a saucepan over low heat, melt butter with olive oil. Add roasted garlic cloves, salt, and pepper. Stir until garlic breaks down and infuses the butter.
Toss potatoes gently with half of the garlic butter mixture.
Line two baking trays with parchment paper. Arrange potatoes and smash gently with a flat glass or potato masher until cracked but still intact.
Drizzle remaining garlic butter over potatoes. Roast 30–35 minutes, rotating trays halfway through, until golden and crispy.
Remove from oven, sprinkle with flaky sea salt and fresh parsley. Serve immediately.
Notes
Ensure potatoes are completely dry before smashing for maximum crispiness.
Red potatoes or fingerlings can be used as alternatives.
For extra flavor, add rosemary, thyme, or Parmesan cheese during roasting.
Can be made dairy-free using vegan butter or just olive oil.
Best reheated in the oven or air fryer to retain crispiness.
