If you love garlic and potatoes (and honestly, who doesn’t?), these Smashed Garlic Baby Potatoes are about to become a new go-to. They’re tender and creamy on the inside, crispy and golden on the outside, and finished with garlicky butter and fresh herbs. We make them as a side, as a snack, or straight off the sheet pan before they even hit the table—no shame here!
THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
What I love most about this recipe is how simple it is. With just a few everyday ingredients, humble baby potatoes transform into something that tastes like they came from your favorite steakhouse. They pair beautifully with grilled or roasted meats, breakfast eggs, or a spread of appetizers for game day or holidays.
Table of contents
Why You’ll Love This Recipe
There are so many reasons these smashed potatoes end up on repeat:
✨ Crispy + creamy combo in every bite
✨ Simple ingredients, big flavor
✨ Works as a side or appetizer
✨ Customize-it-your-way with herbs, cheese, bacon, etc.
✨ Kid-friendly and crowd-pleasing
✨ Fun to make! That “smash” step feels very satisfying
🥔 What Potatoes Work Best?
Baby potatoes are the easiest to smash and roast evenly. Small red potatoes, white potatoes, fingerlings, or Yukon golds all work great. About the size of a golf ball is ideal—small enough to crisp but big enough to stay creamy inside.
If you only have larger potatoes on hand, just cut them after boiling, smash gently, and roast. Adjust cook time as needed.
🌿 Ingredients You’ll Need
- baby potatoes (red, white, Yukon, or fingerling)
- olive oil
- fresh garlic (or garlic powder)
- melted butter
- fresh parsley
- green onions (for the sour cream dip!)
- salt + black pepper
Optional add-ins for extra personality:
✨ Parmesan
✨ smoked paprika
✨ crumbled bacon + cheddar
✨ ranch seasoning
✨ sour cream for dipping
🔪 How to Make Smashed Garlic Baby Potatoes
- Boil: Place potatoes in a pot of salted water and boil until fork-tender.
- Drain + Dry: Drain and let them dry for a few minutes on a parchment-lined sheet pan.
- Smash: Using your palm, a potato masher, or the bottom of a glass, gently smash them to about ½-inch thick.
- Oil + Season: Brush with olive oil and season generously with salt and pepper.
- Roast: Bake at 425°F for 35–40 minutes or until crispy and golden around the edges.
- Finish: Mix melted butter, garlic, and fresh herbs together and brush over the hot potatoes.
- Serve: Serve warm—with dipping sauce if you’re feeling fancy (more on that below!).
🍳 Serving Ideas
These are incredibly versatile and go with just about everything:
🥩 steak night-If you love easy side dishes that pair well with steaks, burgers, and holiday mains, definitely try my Ribeye Steaks with Herb Butter—another recipe we make on repeat.
🍗 roasted or smoked chicken-These crispy potatoes are especially good with my Beer Can Chicken
🍳 brunch with eggs + bacon- serve these smashed potatoes alongside my griddle breakfast scramble
🥕 stuffed peppers
🍔 burgers or sliders-great alongside Cheesesteak Hawaiian Roll Sliders or Onion Ring Smash Sliders
🎉 holiday appetizer spreads-try these appetizers next-Ro-Tel Dip, Deviled Egg Flight Board, Traeger Smoked Mini Stuffed Peppers
🏈 game day boards
They disappear fast no matter the occasion!
Don’t Forget the Dip!
Sour cream and potatoes are just meant to be together, so I love serving these with a cool, creamy dip. This one comes together in minutes and adds a fresh, tangy contrast to the crispy garlicky potatoes.
Green Onion Sour Cream Dipping Sauce
Ingredients
- 1 cup sour cream
- 1 Tbsp lemon juice (or 2 tsp white wine vinegar)
- 1 small garlic clove, finely grated (or ½ tsp garlic powder)
- 2 Tbsp finely sliced green onions (white + green parts)
- 1 Tbsp chopped parsley (optional)
- ½ tsp Dijon mustard (optional)
- pinch of salt
- pinch of black pepper
Instructions
- Stir all ingredients together in a small bowl.
- Taste and season as needed.
- Chill for 20–30 minutes before serving.
Fun Variations
✨ Loaded: add cheddar + bacon
✨ Smoky: add smoked paprika
✨ Ranchy: add dill + onion powder
✨ Bright: add lemon zest
Storing Leftovers
If you somehow have leftovers:
- store in an airtight container up to 3–4 days
- reheat in:
- oven: 350°F for 10–15 minutes
- air fryer: 375°F for 6–8 minutes
They crisp right back up beautifully.
Freezing
Yes, you can freeze smashed potatoes!
- freeze up to 3 months
- thaw in fridge overnight
- crisp in oven or air fryer before serving
FAQ
Can I use larger potatoes?
Yes—just cut after boiling, smash gently, and adjust cook time.
Can I air fry these?
Absolutely! Air fry at 400°F for about 15–20 minutes, depending on size.
Do I have to use fresh garlic?
Nope. Garlic powder works great, especially if you want a milder flavor.
Can I make these ahead for parties?
You can boil + smash ahead, refrigerate, then roast right before serving.
What dips go well with these?
Sour cream dips, ranch, garlic aioli, chipotle mayo, pesto, or herby yogurt.
Love spending time in the kitchen or by the grill? You’ll love my Foodie & Griller apparel — made for cooks who do it with style
Reader Favorites
Honey Dijon Ham & Swiss Pinwheels
Smashed Garlic Baby Potatoes
Ingredients
Instructions
- Preheat oven 425 ℉
- Place potatoes in a 3 quart stockpot and cover with water. Add 1/4 cup salt. Bring to a boil and cook potatoes until tender. About 12 minutes, depending on the size of your potatoes.
- Drain potatoes and cool and air dry for about 5 minutes.
- Brush 2 Tbsp of olive oil on bottom of a baking sheet. Place potatoes on baking sheet and with either the palm of your hand or the bottom of a glass smash each potato to about a 1/2" thickness. Brush tops of potatoes with remaining olive oil and salt and pepper tops.
- Place in oven and bake 30-35 minutes until crisp and golden.
- Meanwhile mix 2 Tbsp melted butter, chives, parsley and garlic in a small bowl.
- Remove potatoes from oven and brush each potato with the butter and herb mixture.