I love how easy these smashed potatoes are to make while delivering big on texture and taste. The fresh thyme and garlic take them from simple to spectacular, and smashing them allows for maximum crispiness in the oven. They pair beautifully with just about any main course, from roasts to grilled vegetables.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
baby potatoes
salted butter
garlic cloves, finely chopped (by hand, not pressed)
fresh thyme
salt
ground black pepper
Directions
I add the baby potatoes to a pot and cover them with water, then stir in a tablespoon of salt. I boil them until fork-tender—soft but not falling apart.
After draining, I preheat the oven to 400°F and melt ¼ cup of butter.
I toss the cooked potatoes in a bowl with the melted butter, fresh thyme, salt, and pepper.
I spread them out on a baking sheet and gently press each potato down with the bottom of a glass until they’re about 1 inch thick.
I bake them for 40–45 minutes until they’re golden with crispy edges. In the last 5 minutes, I brush them with a bit more melted butter for extra flavor.
Once out of the oven, they’re ready to serve—crispy, aromatic, and absolutely irresistible.
Servings and Timing
This recipe serves 6 people.
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Ideal for weeknight dinners or as a crowd-pleasing holiday side dish.
Variations
I sometimes sprinkle grated Parmesan or nutritional yeast on top before baking for a cheesy twist.
If I want a spicy version, I add red pepper flakes or a pinch of cayenne to the butter mixture.
I’ve used rosemary or parsley in place of thyme, and both are delicious.
For a richer flavor, I brown the butter before tossing it with the potatoes.
To make them dairy-free, I swap the butter for olive oil or vegan butter.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them on a baking sheet and warm in a 375°F oven for about 10 minutes until they crisp back up. I avoid microwaving, as it softens the texture.
FAQs
Can I use larger potatoes instead of baby ones?
Yes, I can use small Yukon gold or red potatoes. I just make sure to cut them into smaller chunks before boiling and smashing.
Do I have to peel the potatoes?
No peeling needed. I like to leave the skins on for extra texture and nutrients, plus they help the potatoes hold together better when smashed.
What if I don’t have fresh thyme?
I’ve used dried thyme in a pinch—about 1 teaspoon for every tablespoon of fresh. Other herbs like rosemary or oregano also work well.
Can I make these ahead of time?
Yes. I boil and smash the potatoes in advance, then refrigerate them. When I’m ready to serve, I just bake them as directed.
Can I freeze smashed potatoes?
While they’re best fresh, I’ve frozen them after baking. I reheat from frozen in the oven at 400°F until hot and crispy—about 15–20 minutes.
Conclusion
These Garlic Butter Smashed Potatoes are a go-to side dish that always impresses. I love the mix of crispy edges, soft centers, and fragrant herbs. They’re quick to prep, versatile, and full of garlicky, buttery goodness—perfect for holidays, dinner parties, or just upgrading a simple weeknight meal.
These garlic butter smashed potatoes are crispy on the outside, tender on the inside, and packed with buttery garlic flavor—an easy side dish everyone loves.
Ingredients
2 lbs baby potatoes
¼ cup salted butter, melted (plus 1 Tbsp extra for brushing)
5 garlic cloves, finely chopped (do not use a garlic press)
2 Tbsp fresh thyme
½ tsp salt
¼ tsp ground black pepper
Instructions
Boil Potatoes:
Place baby potatoes in a large pot and cover with water. Add 1 Tbsp of salt and bring to a boil. Cook until fork-tender but not falling apart. Drain and set aside.
Preheat & Prep:
Preheat oven to 400°F (200°C). Melt ¼ cup butter in the microwave.
Season Potatoes:
In a large bowl, toss the boiled potatoes with the melted butter, garlic, fresh thyme, ½ tsp salt, and ¼ tsp pepper.
Smash & Bake:
Place seasoned potatoes on a baking sheet. Using a flat-bottomed glass, gently press each potato until flattened to about 1 inch thick.
Roast:
Bake for 40–45 minutes, or until golden and crispy at the edges.
Finish:
In the last 5 minutes, remove from oven and brush with the remaining 1 Tbsp melted butter. Serve warm and enjoy!
Notes
Don’t overboil the potatoes — they should be tender but not mushy.
Use fresh garlic and thyme for best flavor.
These pair perfectly with roasted meats or as a holiday side dish.
