Garlic Smashed Potatoes + Air Fryer Smashed Potatoes

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These Garlic Smashed Potatoes (made in the oven or Air Fryer) are soft and creamy on the inside and deliciously crispy and crunchy on the outside.

This recipe for Crispy Garlic Smashed Potatoes combines everything you love about potatoes into one easy-to-make recipe!

Suitable for Gluten-Free diets. Post includes Weight Watchers points.

Tray of garlic smashed potatoes

These easy to make Crispy Garlic Smashed Potatoes are soft and creamy on the inside and deliciously crispy and crunchy on the outside. Just 6 simple everyday ingredients are all you need to make this crave-worthy comfort food dish.

Like my Air Fried Zucchini Fries, these Smashed potatoes work as a main dish dipped into some Sriracha Aioli or Pesto Aioli or as a side with Air Fryer Fish, and are equally great served as the ultimate finger food for the big game, or as a satisfying and swanky appetizer at a fancy cocktail party.

What are Smashed Potatoes?

Smashed potatoes are whole potatoes, usually smaller to medium in size that have been boiled with the skin on then set on a baking tray and smashed flat. The smashed potatoes are then coated with oil or butter, seasonings, and baked until the outside is golden and crispy.

Since smashed potatoes have a lot of texture they tend to pair particularly well with rich meat dishes.

tray of cooked easy smashed potatoes with a hand reaching for one

Why Make This Recipe

  • Easy – they are made with minimal prep and come together quickly.
  • Crowd pleaser – make a double (or even triple) batch to serve a crowd.
  • Affordable – made with affordable pantry ingredients you already own.
  • Versatile – Can be served as a main, side dish, or snack or to bulk out other recipes.

So are you ready to learn how to make this Crispy Smashed Potatoes recipe? Gather up your ingredients and let’s get started………

Ingredient Notes

  • Potatoes – Feel free to use baby potatoes instead but you would need to cook them for less time. You can use red or white potatoes.
  • Garlic powder – You can use minced garlic instead.
  • Olive oil – or feel free to use your favorite oil instead.
  • Herbs – oregano and thyme are so simple but add a great deal of flavor to these.
  • Salt – use your favorite salt.

How To Make Smashed Potatoes Step by Step

Get the complete ingredients list and instructions from the recipe card below.

  1. Preheat the oven to 450F / 232C. Put a large pot of water on the stovetop and bring to a boil, add whole potatoes and boil for about 15-18 minutes until tender but not soft.
  2. Drain the potatoes and let them dry for a few minutes. Transfer potatoes to a lightly oiled baking tray, making sure to leave space between potatoes.
  3. Smash each potato with a potato masher so they are thin and mostly whole (I love having lots of ridges and edges in both the potato and the skin, as this is the part that gets nice and crispy). Try and criss-cross the mashing so you get a whole load of ridges for getting crispy. For bigger potatoes, you may want to split them before smashing them.
  4. In a small bowl, mix together the oil, garlic, oregano, thyme, and salt.
  5. Use a basting brush to spread the oil mixture over the potatoes making sure all the potatoes are thoroughly coated.
  6. Bake potatoes in the preheated oven for 20-25 minutes, until golden and crispy.
image collage showing the steps for making smashed potatoes

Cook The Potatoes In The Instant Pot

Instead of the stovetop, you can easily cook the potatoes in your Instant Pot, Here’s how:

  1. Wash the potatoes, place them in the Instant Pot insert, then pour in enough water to fully cover the potatoes.
  2. Close the lid, turn the valve to sealing position, and set to high pressure / manual pressure for 5 minutes.
  3. Once done, perform a quick pressure release, open the lid, remove and drain the potatoes.
Potatoes in an instant pot ready to be cooked

Make Air Fryer Smashed Potatoes

Get the complete ingredients list and instructions from the recipe card below.

  1. Put a large pot of water on the stovetop and bring to a boil, add whole potatoes and boil for about 15-18 minutes until tender but not soft (or use the Instant Pot method above).
  2. Drain the potatoes and let them dry for a few minutes. Transfer potatoes to a tray and smash each potato with a potato masher so they are thin and mostly whole (I love having lots of ridges and edges in both the potato and the skin, as this is the part that gets nice and crispy). Try and criss-cross the mashing so you get a whole load of ridges for getting crispy. For bigger potatoes, you may want to split them before smashing them.
  3. In a small bowl, mix together the oil, garlic, oregano, thyme, and salt.
  4. Use a basting brush to spread the oil mixture over the potatoes making sure all the potatoes are thoroughly coated.
  5. Preheat the Air Fryer to 375F / 190C and air fry potatoes for 10-12 minutes until nice and crispy
image collage showing the steps for making air fryer smashed potatoes

Air fryer temperatures can vary depending on the make and model. I recommend starting with less cook time, checking for doneness, then adding more time as needed.

Garlic Smashed Potatoes Recipe Tips

  • Make sure you don’t overcrowd the baking tray or Air Fryer basket, you need enough space around each potato for them to crisp up.
  • Try and cook potatoes of the same size so that they cook at the same rate.
  • If topping your smashed potatoes with cheese, take them out of the oven 5 minutes before done. Then add the cheese and put back in for a couple of minutes until the cheese is nice and melty.
Cooked Air fryer smashed potatoes in an air fryer

Delicious Variations

  • Top them off – by adding Parmesan cheese, crumbled bacon, or the winning combination of fried onions and parsley.
  • Make a brunch entrée – load them up with egg, cheese, and ham.
  • Vary the herbs – feel free to swap with rosemary or basil or dried parsley.
  • Add heat – a pinch of red pepper flakes or jalapeños adds heat easily.

Dipping And Topping Ideas

close up of crispy smashed potatoes  with herbs on a baking tray

Storage

  • Make ahead – boil the potatoes ahead of time and refrigerate for a day beforehand.
  • Store – Store in an airtight container in the refrigerator for up to 2 days. 
  • Freeze – Follow the handy tips below on how to freeze this. Boil potatoes but don’t smash them. Freeze them in a single layer on a tray and when frozen, transfer them into a freezer back or container and freeze for 4 weeks.
  • Defrost – Thaw overnight in the fridge.

FAQs

What is the Best Potato For Making This Smashed Potatoes Recipe?

Almost any variety of potatoes can be turned into smashed potatoes. I recommend using varieties with a nice creamy texture and thin skin, like Yukon Gold. Potatoes the size of golf balls are the best for making this. For bigger potatoes, you may want to split before smashing them.

Why Do You Pre-boil Before Smashing?

Boiling the whole potatoes first will ensure that the inside is soft and fluffy. And baking the smashed potatoes in the oven is what gives them those perfectly crispy edges.

a spoon holding an air fryer smashed potato with herbs over an air fryer

Serving Suggestions

More Potato Recipes

Weight Watchers Points

There are 5 Blue Plan SmartPoints in one serving.

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Tray of garlic smashed potatoes
Print Recipe
5 from 8 votes

Crispiest Garlic Smashed Potatoes Recipe Ever

This recipe combines everything you love about potatoes into one easy-to-make recipe!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Western
Servings: 6 servings
Calories: 169kcal
Author: Bintu Hardy

Ingredients

  • 2 ¼ pounds (1kg) small potatoes
  • 2 ½ tablespoons olive oil
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • salt optional and to taste

Instructions

Make In The Oven

  • Preheat oven to 450F / 232C / fan-assisted 200C / gas 8.
  • Put a large pot of water on the stovetop and bring to a boil, add whole potatoes and boil for about 15-18 minutes, until tender but not soft. Drain the potatoes and let dry for a few minutess.
  • Transfer potatoes to a lightly oiled baking tray, making sure to leave space between potatoes.
  • Smash each potato with a potato masher so they are thin and mostly whole (I love having lots of edges in both the potato and the skin, as this is the part that gets nice and crispy). Try to criss-cross the mashing so you get lots of ridges.
  • For bigger potatoes, you may want to split before smashing them.
  • In a small bowl, mix together the oil, garlic, oregano, thyme and salt.
  • Use a basting brush to spread the oil mixture over the potatoes, making sure all the potatoes are thoroughly coated.
  • Bake potatoes in the preheated oven for 20-25 minutes, until golden and crispy.

Make In The Air Fryer

  • Put a large pot of water on the stovetop and bring to a boil, add whole potatoes and boil for about 15-18 minutes until tender but not soft. Drain the potatoes and let dry for a few minutes.
  • Transfer potatoes to a tray that fits inside your air fryer basket and smash each potato with a potato masher so they are thin and mostly whole (I love having lots of ridges and edges in both the potato and the skin, as this is the part that gets nice and crispy). Try to criss-cross the mashing so you get lots of ridges.
  • For bigger potatoes, you may want to split before smashing them.
  • In a small bowl, mix together the oil, garlic, oregano, thyme and salt. Use a basting brush to spread the oil mixture over the potatoes making sure all the potatoes are thoroughly coated.
  • Preheat the Air Fryer to 375F / 190C and air fry potatoes for 10-12 minutes until nice and crispy, cooking in batches if needed.
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Video

Notes

  • Make sure not to overcrowd the baking tray or Air Fryer basket, you need enough space around each potato for them to crisp up.
  • Try and cook potatoes of the same size so that they cook at the same rate.
  • If topping your smashed potatoes with cheese, take them out of the oven 5 minutes before done. Then add the cheese and put back in for a couple of minutes until the cheese is nice and melty.
  • Storage – keep in an airtight container inside the fridge for 2 days.
  • There are 5 WW Blue Plan SmartPoints in one serving.

Nutrition

Calories: 169kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Sodium: 30mg | Potassium: 756mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 14.3mg | Calcium: 19mg | Iron: 1.4mg

 

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10 Comments

  1. I’ve been making these for over 10 yrs yrs but I’ve never done them on a sheet pan in the oven…always in a saute pan. I can see whetevyou get more surface area for the crispiness…will bee making tonite…thanks

  2. 5 stars
    I’m a big fan of potatoes too. I’ve only made them smashed similarly to this a few times. I’ll have to try your recipe. They sound so good!

  3. 5 stars
    I am with you… potatoes are awesome and we never don’t have them in our pantry. These smashed potatoes look absolutely delicious and thank you for sharing!

  4. 5 stars
    Oh these look absolutely delicious, I’ll definitely be making these as the kids will love them! We love using Albert Bartlett potatoes in our dishes.