This garlic smashed potatoes dish has been my reliable crowd-pleaser for years and it started as a pantry rescue on a busy weeknight. I had a bag of baby potatoes and a couple of cloves of garlic, and I wanted something that felt special without a lot of fuss. The result was a tray of golden, crispy potato bites with tender, fluffy centers and a vivid garlic-herb finish. They are the kind of side that disappears first at parties and gets requested repeatedly at family dinners.

I first made this version during a summer cookout and noticed how the olive oil and roasted garlic aroma pulled people out of the backyard. The texture is where the magic lives: the potatoes are boiled until tender, smashed to create lots of surface area, then roasted until the edges are crunchy while the interior remains pillowy. Topped with dried oregano, smoky paprika and fresh chives, each bite balances richness, herb freshness and a touch of heat from black pepper. Optional toasted almonds add crunch and a slightly nutty contrast.

Ingredients

• Baby potatoes, 2 pounds: Choose firm, evenly sized baby potatoes for even cooking. Yukon Gold or small red potatoes work well. The thin skins crisp beautifully in the oven and add color and texture.
• Salt, 1 tablespoon plus extra to taste: Use coarse kosher salt for boiling and a little fine salt for finishing. Salt in the boiling water seasons the potatoes through and improves texture.
• Extra virgin olive oil, 3 tablespoons plus 2 tablespoons for garlic oil: A fruity, peppery extra virgin olive oil gives bright flavor. If using a milder oil, opt for real butter as an alternative for richness.
• Garlic, 2 cloves: Fresh garlic minced finely gives a sharp, aromatic hit. Adjust to taste or roast a clove for mellower sweetness.
• Black pepper, to taste: Freshly cracked black pepper adds warmth and balance.
• Paprika, 1 teaspoon: Regular or smoked paprika adds color and a subtle smoky sweetness; smoked will be more pronounced.
• Dried oregano, 1 tablespoon: Use a good-quality dried oregano or substitute with Italian seasoning for a slightly different herbal profile.
• Fresh chives, chopped: Sprinkle at the end for a mild oniony brightness and visual contrast.
• Almonds, 1/4 cup optional: Toasted and finely chopped for crunch and a nutty finish, omit for nut-free diets.

Instructions

Prepare and cook the potatoes: Wash 2 pounds of baby potatoes thoroughly and place them in a large pot. Cover with water so potatoes are submerged. Add 1 tablespoon of salt, cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until a fork slides easily into the largest potato, about 12 to 15 minutes depending on size. Use a wooden skewer or fork to test doneness. Preheat and drain: While potatoes simmer, preheat the oven to 400°F. When tender, drain the potatoes well in a colander and allow them to steam-dry for a minute so excess surface moisture evaporates. Transfer to a baking tray lined with parchment for easier cleanup. Smash and season: Using a potato masher or the bottom of a wide glass, press down on each potato until it flattens to about one-half inch thickness. Drizzle about 3 tablespoons of extra virgin olive oil evenly over the tray and sprinkle each potato with salt and freshly cracked black pepper. The smashed surface creates edges that crisp in the oven. Roast until crisp: Place the tray on the top oven rack and roast for 18 to 22 minutes until the edges are golden and crisp. Rotate the tray once for even browning. Visual cue: the skins should blister and the flattened surfaces should show bronzed spots. Make the garlic oil: Combine 2 tablespoons of olive oil with 2 finely minced garlic cloves in a small bowl. Let sit for a few minutes to mellow raw pungency; this also infuses the oil so it spreads easily and flavors the potatoes without burning the garlic in the oven. Finish and garnish: When potatoes are crisp, remove from oven and spoon a little garlic oil onto each one, spreading to cover the surface. Sprinkle 1 teaspoon paprika and 1 tablespoon dried oregano over the tray, then scatter finely chopped chives. If using, top with toasted almond crumbs for crunch. Serve immediately while warm.

Storage Tips

To store, cool the potatoes to room temperature no more than two hours after cooking, then place in an airtight container and refrigerate for up to three days. Reheat on a baking sheet in a 425°F oven for 8 to 12 minutes to restore crisp edges, or use a hot skillet for a quicker finish. Do not store at room temperature beyond two hours to avoid bacterial growth. If you plan to freeze, par-cook the potatoes by boiling, cool thoroughly, then freeze in a single layer on a tray before transferring to a freezer bag. Thaw and proceed to smash and roast for best texture.

Ingredient Substitutions

If you do not have extra virgin olive oil, use a mild olive oil or clarified butter for a richer finish. Swap smoked paprika for regular paprika if you prefer a subtler smoky note. Fresh rosemary or thyme can replace oregano at a 1 to 1 ratio and will add woodsy aromatics. For a dairy twist, dot small pats of butter on each potato just after roasting so it melts into the warm centers. To make a nut-free crunchy topping, use toasted panko or sunflower seeds instead of almonds. Adjust garlic quantity to taste; roasted garlic will give a sweeter, mellower profile.

Serving Suggestions

Serve these as a side to roasted chicken, grilled fish or bold plant-based mains. For an appetizer, arrange on a platter with small bowls of aioli, chimichurri and spicy ketchup for dipping. Garnish with lemon zest for brightness or a sprinkle of flaky sea salt for an elegant finish. They fit well into holiday spreads, casual barbecues and weeknight meals. Offer the almond topping on the side for guests with allergies.

Cultural Background

Smashed potatoes are a modern interpretation of rustic boiled and pan-fried tubers common in many European cuisines. The technique of smashing enhances surface area so potatoes crisp quickly, borrowing ideas from Mediterranean roasting where olive oil, garlic and herbs are primary flavor drivers. Variations appear from Portugal to the Balkans where herbs and spices reflect local traditions. This rendition leans on Mediterranean flavors while remaining rooted in the simple, rustic cooking that makes potatoes a global staple.

Seasonal Adaptations

In spring, swap chives for fresh parsley and top with lemon zest. In summer, add blistered cherry tomatoes and basil for a bright finish. During autumn and winter, substitute rosemary and a touch of smoked paprika for a cozy, savory profile. For festive occasions add grated hard cheese after roasting if not keeping the dish vegan. These simple swaps let the same technique shine year-round.

Meal Prep Tips

For batch meal prep, boil two batches of potatoes and refrigerate the cooked, un-smashed potatoes for up to three days. When ready to eat, smash and roast only what you need for fresh texture. Par-boil and flash-freeze individual potatoes on a tray for longer-term prep, then roast straight from frozen adding a few extra minutes. Use stackable metal trays or perforated baking sheets to get crispier bottoms when reheating multiple servings.

These garlic smashed potatoes are comfort on a plate and joy in the oven. Whether you serve them as a simple weeknight side or a star appetizer at a gathering, they are easy to customize, quick to scale, and always warmly received. Make them once and you will find many reasons to return to this method and make the recipe your own.