These crispy smashed potatoes, baked with butter, garlic, thyme, and seasonings, are the perfect combination of crispy edges and tender insides—the ideal side for any meal!
Why I Love This Recipe
I am in love with these potatoes!! It’s amazing how just a few simple ingredients can turn potatoes into something incredibly delicious. If you’ve never tried smashed potatoes before, trust me—you’re missing out! You first boil the potatoes, then flatten them with the bottom of a glass (so fun, right?!). After that, they’re baked with butter, garlic, thyme, salt, and pepper to create these crispy edges and super tender insides.
You can serve these with almost anything. Got a fancy holiday dinner? These make an amazing side. Hosting a BBQ? Skip the fries and serve these with your burgers instead. I seriously couldn’t stop munching on them throughout the day while I worked on other recipes—perfect little bites of crispy, crunchy saltiness. And yep, they’re amazing with ketchup too!
Recipe Ingredients
- 2 lbs baby potatoes
- ¼ cup salted butter - plus 1 Tbsp extra
- 5 finely chopped garlic cloves - chop by hand, don't use garlic press
- 2 Tbsp fresh thyme
- ½ tsp salt
- ¼ tsp ground black pepper
How To Make Smashed Potatoes
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Add 2 lbs of baby potatoes to a pot and cover them with water. Stir in 1 Tbsp salt. Boil until the potatoes are soft when poked with a fork but not so soft that they break apart. Drain and set aside.
STEP 2: Preheat your oven to 400°F. Melt ¼ cup salted butter in the microwave.
STEP 3: Add the boiled potatoes to a large bowl and toss them with the melted butter, 2 Tbsp fresh thyme, ½ tsp salt, and ¼ tsp black pepper.
STEP 4: Spread the potatoes onto a baking sheet. Use a flat bottomed glass to gently push down on each potato until they're about 1 inch thick.
STEP 5: Bake at 400°F for 40-45 minutes, or until the potatoes are golden and edges a bit crispy. In the last 5 minutes, remove the potatoes from the oven and brush them with 1 Tbsp of melted butter. Now they're ready to serve!
Recipe Tips
- Don’t Overboil: Boil the potatoes until just tender enough to pierce with a fork, then drain and rinse immediately. Overcooked potatoes can fall apart when smashed.
- Smash Gently: Use the bottom of a glass to gently flatten the potatoes. Don’t press too hard, or they may fall apart. The goal is a nice, even smash to create more crispy edges.
- Crisp Up the Edges: For extra crispiness, make sure there’s enough space between the smashed potatoes on the baking sheet. You can use two baking sheets if needed. This helps the heat circulate around each potato, crisping them up perfectly.
- Serve with Dips: I love serving these with dipping sauce, like ketchup, ranch, or even a creamy garlic aioli.
How To Store Leftovers
- REFRIGERATE: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- LEFTOVERS: Leftover smashed potatoes are great reheated in a hot skillet or in the oven to restore that crispy texture.
Free Workshop: Dinner Made Easy
End the 5PM dinner panic once and for all.
Join me in this free online workshop where I’ll show you my simple 3-step system to make dinner stress-free (and actually get your family to eat it).
Ingredients
- 2 lbs baby potatoes
- ¼ cup salted butter - plus 1 Tbsp extra
- 5 garlic cloves - finely chopped chop by hand, don't use garlic press
- 2 Tbsp fresh thyme
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Add 2 lbs of baby potatoes to a pot and cover them with water. Stir in 1 Tbsp salt. Boil until the potatoes are soft when poked with a fork but not so soft that they break apart. Drain and set aside.
- Preheat your oven to 400°F. Melt ¼ cup salted butter in the microwave.
- Add the boiled potatoes to a large bowl and toss them with the melted butter, 2 Tbsp fresh thyme, ½ tsp salt, and ¼ tsp black pepper.
- Spread the potatoes onto a baking sheet. Use a flat bottomed glass to gently push down on each potato until they’re about 1 inch thick.
- Bake at 400°F for 40-45 minutes, or until the potatoes are golden and edges a bit crispy. In the last 5 minutes, remove the potatoes from the oven and brush them with 1 Tbsp of melted butter. Now they’re ready to serve!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Leave a Reply