Garlic Thyme Smashed Potatoes are a showstopper for your taste buds! These potatoes are roasted to perfection giving them the ultimate texture on the inside and out!
Roasted potatoes that have a little crust on them are one of our favorite things. There are many ways to roast potatoes, but we have found that a little extra effort on these smashed potatoes is more than worth it. We have eaten these so many times and tried many different variations. So, after using many types of potatoes and seasoning combinations, this is our undisputed champion!
What are smashed potatoes?
If you haven’t heard of smashed potatoes before, well you are in for a treat! Smashed potatoes are the love child of a roasted or baked potato and mashed potatoes. They pack that amazingly soft and creamy texture of mashed potatoes on the inside with a perfectly crispy crunch on the outside.
The Key to the Perfect Smashed Potato
What are the keys to this dish? The three most important ones are the type and size of the potato, the cooking method, and the seasoning.
What type of potato is best for this recipe?
The new potato (red creamer, etc.) is what you want to use. They don’t have to be uniform in size since you are smashing them anyway, but we have found that the younger ones – golf ball or slightly larger sized – are the best for texture and water content. Using large red potatoes that you quarter will not work as well, but if that is all you can find, they’re better than russets or waxy white or yellow potatoes.
How do you cook smashed potatoes?
The next key to great smashed potatoes is the cooking method. The potatoes need to first be boiled, then smashed, then roasted to get the ultimate creamy, soft and crunchy texture. A quick note on the potato simmering. The potatoes benefit from boiling/simmering whole first. The skins keep the moisture level to a minimum and potato flavor to a maximum.
We also recommend removing the potatoes from the water once tender and placing them on a towel to remove excess moisture before smashing. When the smashed potatoes are complete, they should have a bit of a crunchy exterior and a creamy, soft interior.
How do you season smashed potatoes?
The third, and most important, key is the seasoning and this is where it gets exciting! You can choose your favorite seasoning blend here, or simply add a little salt and pepper and let the Garlic Thyme compound butter do the trick.
If you plan to experiment with the flavors, just follow the directions below and add your preferred choice of seasoning right before roasting the potatoes.
Enjoy!
We hope you enjoy this recipe for Garlic Thyme Smashed Potatoes! If you give them a try, leave us a comment below or tag us on Instagram @cooking_with_wine.
Check out some of our other popular side dishes below:
- Cheesy Layered Rosemary Potatoes
- Parmesan Peppercorn Mashed Potatoes
- Olive Oil Mashed Potatoes with Olives
- Hasselback Red Potatoes with Chive Butter
Looking for a vegan version? Check out this recipe for vegan Crispy Smashed Potatoes!
Garlic Thyme Smashed Potatoes
Course: Side Dishes, VegetablesCuisine: AmericanDifficulty: Easy4
servings10
minutes1
hour5
minutes1
hour15
minutesIngredients
12-16 New Potatoes (red) slightly larger than golf-ball-sized’
3 tbsp 3 Extra virgin olive oil
1 tbsp 1 garlic powder
1 tsp 1 kosher salt (unless your seasoning is salted)
1 tsp 1 black pepper
6 sprigs 6 thyme
6 cloves 6 garlic unpeeled
1 1 stick salted butter
1 sprig 1 thyme – leaves removed
Finishing salt for serving
Directions
- Wash the potatoes (leave the skins on) and put into a pot of simmering water – just enough to cover the potatoes.
- Add potatoes to a pot of water ensuring that the water fully covers the potatoes. Simmer on medium low until a knife slides into the potato with minimal resistance. This should take approximately 30 minute. Remove from water to a towel and let cool for about 10 minutes.
- While potatoes are cooling, preheat oven to 425° F.
- Line a baking tray with parchment paper (if desired) and drizzle the tray with about 1-2 tbsp of olive oil. Spread the potatoes out on the tray and smash them with a flat-bottomed glass, measuring cup or even your hand to about ¼ inch thickness.
- Drizzle the tops with olive oil and sprinkle with garlic powder. Remove the leaves from one sprig of thyme and sprinkle those on the potatoes as well. Put the garlic cloves and remaining thyme in the pan – spread out around the potatoes. Roast for about 35 minutes, or until you see some browning on the rough edges of the potatoes.
- MAKE THE BUTTER
- While the potatoes are roasting bring a stick of butter to room temperature. Mix the butter with the fresh thyme leaves and set aside.
- When potatoes are done, remove three cloves of the garlic from the potato pan. It should be able to be squeezed right into the butter.
- Mix well and serve a little butter over the hot smashed potatoes with a sprinkle of finishing salt.
Did you make this recipe?
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I can’t wait to try these potatoes!! They look so yummy!
They really are delicious! Let us know your thoughts!