Garlic Thyme Smashed Potatoes deliver a delightful contrast of textures: tender, creamy centers with crisp, golden edges. Roasting and a simple compound butter finish make these a standout side dish for any meal.
We love roasted potatoes with a bit of crunch, and smashed potatoes take that idea further. After trying a variety of potato types and seasoning combinations, this version—made with small new potatoes, olive oil, garlic, and thyme—is our favorite. It consistently produces the best texture and flavor without being fussy.
What are smashed potatoes?
Smashed potatoes combine the best qualities of roasted and mashed potatoes. The insides stay soft and creamy like mashed potatoes, while the flattened exterior crisps up in the oven for a satisfying crunch. They are easy to make and highly adaptable to different seasonings.
The Key to the Perfect Smashed Potato
Three elements determine success: the potato variety and size, how you cook them, and the seasoning. Follow these guidelines for consistently great results.
What type of potato is best for this recipe?
Use new potatoes—red creamer or similar small varieties. Aim for potatoes about the size of a golf ball or slightly larger. Their thin skins, texture, and moisture content help create a creamy interior after boiling while allowing the outside to crisp well when roasted. Larger red potatoes can work if cut into smaller pieces, but they don’t perform as well as small new potatoes. Avoid russets or waxy white/yellow types for this preparation.
How do you cook smashed potatoes?
Start by simmering whole potatoes so their skins trap moisture and preserve flavor. Cook just until a knife slides in with minimal resistance—about 25–35 minutes depending on size. Drain and let them cool briefly on a towel to remove excess surface moisture before smashing. Flatten each potato to roughly 1/4 inch thickness using a flat-bottomed glass, measuring cup, or your hand, then roast until the edges brown and crisp while the centers remain creamy.
How do you season smashed potatoes?
Seasoning brings the dish to life. For this recipe we use a straightforward mix of garlic powder, kosher salt, black pepper, and fresh thyme, finished with a garlic-thyme compound butter. The butter melts over the hot potatoes for a rich, aromatic finish. If you like, swap or add spices—smoked paprika, rosemary, or grated Parmesan all work well—just add them before roasting so the flavors meld and the edges caramelize.
Enjoy!
We hope you enjoy this Garlic Thyme Smashed Potatoes recipe. If you try it, leave a comment or share a photo—it’s a reliably delicious side and a crowd-pleaser.
Other side dish ideas you might like include Cheesy Layered Rosemary Potatoes, Parmesan Peppercorn Mashed Potatoes, Olive Oil Mashed Potatoes with Olives, and Hasselback Red Potatoes with Chive Butter.
📖 Recipe
Garlic Thyme Smashed Potatoes
Ingredients
- 12–16 new red potatoes, about golf-ball size or slightly larger
- 3 tablespoon extra virgin olive oil
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt (adjust if using salted butter)
- 1 teaspoon black pepper
- 6 sprigs fresh thyme
- 6 cloves garlic, unpeeled
- 1 stick salted butter, room temperature
- 1 sprig fresh thyme leaves, stripped
- Finishing salt, for serving
Instructions
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Wash potatoes well and leave the skins on. Place in a pot and add just enough cold water to cover.
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Bring to a simmer over medium-low heat and cook until a knife slides in with minimal resistance, about 25–35 minutes depending on size. Drain and transfer potatoes to a towel to dry for about 10 minutes.
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Preheat the oven to 425°F (220°C).
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Line a baking sheet with parchment if desired and drizzle with 1–2 tablespoons of olive oil. Arrange the potatoes so they have space, then smash each to about 1/4 inch thickness using a flat-bottomed glass, a measuring cup, or your palm.
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Drizzle the smashed potatoes with remaining olive oil, sprinkle with garlic powder, kosher salt, and black pepper. Remove leaves from one sprig of thyme and scatter over the potatoes. Add unpeeled garlic cloves and the remaining thyme sprigs to the sheet around the potatoes. Roast for about 30–35 minutes, until the edges are golden and crisp.
Make the Butter
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While the potatoes roast, let the stick of butter come to room temperature. Stir in the fresh thyme leaves until evenly combined.
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When the potatoes are done, remove three roasted garlic cloves from the pan. Squeeze the softened garlic into the thyme butter and mix to combine.
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Serve the hot smashed potatoes with a dollop of garlic thyme butter and a sprinkle of finishing salt.
Nutrition