These Oven Roasted Smashed Potatoes are the ultimate side dish! Crispy on the outside, tender in the middle and perfectly seasoned with garlic and thyme. You’ll love how easy these are to make and will quickly become a family favorite!
Looking for an easy and delicious side dish to add to your menu? These garlic and thyme smashed potatoes are it! A fun, flavorful addition to any dinner table and is sure to please everyone.
Smashed potatoes are simple enough to make during the week but are also a great option for Thanksgiving, Christmas, Easter or any holiday meal!
With just 6 simple ingredients, this oven roasted smashed potato recipe is sure to please everyone at the table!
Ingredients and Substitutions
- Petite Gold Potatoes – I like using petite gold potatoes but another small variety will work.
- Olive Oil – You could sub some of the oil for melted butter if you are not dairy free.
- Garlic Cloves – I find a garlic press gets the garlic small enough to be evenly distributed over the potatoes.
- Fresh Thyme
- Salt & Pepper
How to make Oven Roasted Smashed Potatoes
- Preheat oven to 425°F
- Line a baking sheet with parchment paper and light grease
- Place potatoes in a large pot and cover with water. Bring to a boil.
- Boil potatoes until fork tender. About 20-25 minutes.
- In a small bowl mix together the olive oil and minced garlic, set aside.
- Once the potatoes are done, drain in a colander and allow to cool for about 5 minutes.
- Once cooled, place the potatoes on the prepared baking sheet evenly spaced.
- Press each one down to smash them. I like using the bottom of a glass or mason jar. You can also use a potato masher or fork.
- Using a basting brush, spread the olive oil with garlic over the potatoes evenly.
- Generously salt and pepper the potatoes.
- Bake for 20-25 minutes. Until golden.
- Remove from oven and sprinkle with fresh thyme.
- Serve immediately
Serving Suggestions
These smashed potatoes pair perfectly with any type of meat. Chicken, turkey, a beef roast or pork.
Homemade Garlic knots would be great to serve alongside your smashed potatoes!
Tips for Success
- I use petite gold potatoes for this recipe but another variety will also work.
- Evenly space out the potatoes and don’t crowd the pan. If you need to, use two baking sheets.
FAQS
What’s the difference between mashed and smashed potatoes?
Smashed potatoes are similar to roasted potatoes. The potatoes are left whole, boiled and then flattened. They are a little more crispy on the outside but still soft on the inside. Mashed potatoes are not cooked in the oven after boiling, flattened with a potato masher then mixed together with butter, cream and seasonings.
How do I store leftover smashed potatoes?
These can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375 for about 10 minutes. You can use a microwave, but they will lose the crispness.
More Side Dish Recipes
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Smashed Potatoes with Garlic and Thyme
These garlic and thyme smashed potatoes are golden and
crispy on the outside but fluffy on the inside. A delicious side dish to serve
with any meal!
Ingredients
- 1.5 lb baby gold potatoes
- 3 Tablespoons Olive Oil
- 4 garlic cloves, minced
- 1 Tablespoon Fresh Thyme
- Salt & Pepper, to taste
Instructions
- Preheat oven to 425°F
- Line a baking sheet with parchment paper and
lightly grease - Place potatoes in a large pot and cover with
water. Bring to a boil. - Boil potatoes until fork tender. About 20-25
minutes. - In a small bowl mix together the olive oil and
minced garlic, set aside. - Once the potatoes are done, drain in a colander
and allow to cool for about 5 minutes. - Once cooled, place the potatoes on the prepared
baking sheet evenly spaced. - Press each one down to smash them. I like using
the bottom of a glass or mason jar. You can also use a potato masher or fork. - Using a basting brush, spread the olive oil with garlic over the potatoes evenly.
Generously salt and pepper the potatoes. - Bake for 20-25 minutes. Until golden.
- Remove from oven and sprinkle with fresh thyme. Serve immediately.
Notes
- I use petite gold potatoes for this recipe but
another variety will also work.
- Evenly space out the potatoes and don’t crowd
the pan. If you need to, use two baking sheets.
Nutrition Information:
Yield: 5 Serving Size: 3 potatoesAmount Per Serving: Calories: 202Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 73mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 4g
The nutrition data provided is only an estimate.
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