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Crispiest Garlic Smashed Potatoes Recipe Ever
5 from 24 votes

Crispiest Garlic Smashed Potatoes Recipe Ever

The Crispiest Garlic Smashed Potatoes feature boiled small potatoes smashed thin to create ridges and edges that crisp nicely when baked or air fried. They are coated in a garlic, oregano, and thyme seasoned olive oil mixture before roasting at high heat until golden and crunchy. This method produces potatoes with a crispy outside and tender inside, balanced by aromatic herbs and garlic. The recipe includes tips for cooking evenly, adding cheese, and storage.

Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 6 servings
Calories: 169 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 ¼ pounds small potatoes 1 kg
  • 2 ½ tablespoons olive oil
  • ½ teaspoon garlic powder
  • 1 teaspoon oregano dried
  • ½ teaspoon thyme dried
  • salt optional and to taste

Instructions

Make In The Oven
    Cup of Yum
  1. Preheat oven to 450F / 232C / fan-assisted 200C / gas 8.
  2. Put a large pot of water on the stovetop and bring to a boil, add whole potatoes and boil for about 15-18 minutes, until tender but not soft. Drain the potatoes and let dry for a few minutess.
  3. Transfer potatoes to a lightly oiled baking tray, making sure to leave space between potatoes.
  4. Smash each potato with a potato masher so they are thin and mostly whole (I love having lots of edges in both the potato and the skin, as this is the part that gets nice and crispy). Try to criss-cross the mashing so you get lots of ridges.
  5. For bigger potatoes, you may want to split before smashing them.
  6. In a small bowl, mix together the oil, garlic, oregano, thyme and salt.
  7. Use a basting brush to spread the oil mixture over the potatoes, making sure all the potatoes are thoroughly coated.
  8. Bake potatoes in the preheated oven for 20-25 minutes, until golden and crispy.
Make In The Air Fryer
  1. Put a large pot of water on the stovetop and bring to a boil, add whole potatoes and boil for about 15-18 minutes until tender but not soft. Drain the potatoes and let dry for a few minutes.
  2. Transfer potatoes to a tray that fits inside your air fryer basket and smash each potato with a potato masher so they are thin and mostly whole (I love having lots of ridges and edges in both the potato and the skin, as this is the part that gets nice and crispy). Try to criss-cross the mashing so you get lots of ridges.
  3. For bigger potatoes, you may want to split before smashing them.
  4. In a small bowl, mix together the oil, garlic, oregano, thyme and salt. Use a basting brush to spread the oil mixture over the potatoes making sure all the potatoes are thoroughly coated.
  5. Preheat the Air Fryer to 375F / 190C and air fry potatoes for 10-12 minutes until nice and crispy, cooking in batches if needed.

Notes

  • Do not overcrowd the baking tray or air fryer basket to allow adequate crisping of the potatoes.
  • Use potatoes of similar size so they cook evenly.
  • If adding cheese, remove potatoes from the oven about 5 minutes before done, top with cheese, then return to bake until melted.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • This recipe yields 5 Weight Watchers Blue Plan SmartPoints per serving.

Nutrition Information

Calories 169kcal (8%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 6g (9%) Sodium 30mg (1%) Potassium 756mg (16%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 10IU (0%) Vitamin C 14.3mg (16%) Calcium 19mg (2%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 169

% Daily Value*

Calories 169kcal 8%
Carbohydrates 26g 9%
Protein 3g 6%
Fat 6g 9%
Sodium 30mg 1%
Potassium 756mg 16%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 10IU 0%
Vitamin C 14.3mg 16%
Calcium 19mg 2%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.