Crispy Garlic Smashed Potatoes

5 from 2 reviews


  • 10 small gold potatoes (you can easily use more or less)
  • 1/3 cup extra virgin olive oil
  • 5 cloves garlic, peeled and smashed
  • A few pinches dried thyme
  • One pinch red pepper flakes


  1. Preheat your oven to 450 degrees (you might want to wait a little bit to preheat your oven depending on how long it takes to heat up)
  2. Place the potatoes in a pot of water (enough to cover all the potatoes)
  3. Bring to a boil
  4. Boil for about 30 minutes, or until a knife pierces the potato easily (it should be very tender!)
  5. It might take less time than this, or it might take more. It really depends on the size of your potatoes. Just test them with a knife every once in a while! (If they aren’t tender enough, they won’t smash easily)
  6. Meanwhile, in a medium skillet, add the olive oil, garlic, dried thyme, and red pepper flakes
  7. Cook on low/medium low, just so the oil around the garlic is very lightly bubbling
  8. Infuse the oil for about 10 minutes and then remove from the heat and set aside
  9. Transfer the potatoes to a colander and let the water drain off
  10. Spread the potatoes out on a baking sheet
  11. Smash using a potato masher or a cup (we always just use a cup)
  12. If you are using a cup, dip the bottom in a little of the infused oil before smashing each potato, and when you are done smashing each one, slide a knife in between the potato and cup to help release any bits that are still sticking
  13. Using a pastry brush, brush the infused oil onto the potatoes until all the oil has been used. You want a pretty decent amount of oil so they will get nice and crispy!
  14. Top with salt (potatoes kind of need a lot of salt. Try a little piece of potato to see if it is seasoned well before placing it in the oven)
  15. Roast for about 25 minutes, or until the potatoes are nice and golden and crispy on top