Crispy Garlic Smashed Baby Potatoes

Crispy on the outside and soft and fluffy on the inside. The combination of herbs and garlic goes perfectly with these baby potatoes.

Crispy Garlic Smashed Baby Potatoes

Updated with new pictures and additional text (originally postedOctober 5, 2016).

This is one tasty side dish that’s super easy to assemble. Boiling the potatoes prior to baking keeps the potatoes tender and fluffy inside and the roasting produces crispy delicious skin.

Smashing each potato gives more surface area for the wonderful crispiness to happen and it’s fun to smash them. The garlic, rosemary, and thyme (a classic combination)makes it even better giving the potatoes a lovely aromatic,savoury flavour!

I hope you enjoy this recipe!

Bowls of colourful baby potatoes, olive oil, garlic, and herbs.

Colourful baby potatoes, garlic, olive oil, dried rosemary, dried thyme, salt, and pepper are all the ingredients! Full instructions and amounts can be found in the recipe card down below.

Vegan and gluten-free Crispy Garlic Smashed Baby Potatoes on a baking sheet.

After boiling the potatoes, place on a lined baking sheet, and toss with garlic, herbs, and olive oil.Using a fork, gently push down each potato.Bake at 425 degrees F for 20-25 minutes, until golden and crispy.

Crispy Garlic Smashed Baby Potatoes on a white plate; An easy, gluten-free, vegan side dish with a crispy outside and fluffy inside.

Garnish with parsley. Plate and enjoy!

Looking for More Quick and Easy Vegan Side Dishes? Here are four more!

A side view of vegan and gluten-free Crispy Garlic Smashed Baby Potatoes piled on a white plate and topped with parsley.

I hope you try this recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. I’ll love a picture!


Crispy Garlic Smashed Baby Potatoes

Crispy Garlic Smashed Baby Potatoes

Yield: 2-4 as a side
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Crispy on the outside and soft and fluffy on the inside. The combination of herbs and garlic goes perfectly with these baby potatoes.


  • 1 lb (16 oz) baby potatoes
  • 2 garlic cloves, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and pepper
  • 2 tbsp olive oil
  • Optional: parsley for garnish


  1. Preheat oven to 425 degrees F.
  2. Boil potatoes in salted water until the potatoes are softened and a fork can easily poke into a potato, about 15-18 minutes, depending on the size of the potatoes. Drain and pat the potatoes dry using a paper towel.
  3. Place the potatoes on a baking sheet (cover the baking sheet with aluminum foil for easy cleanup). Toss the potatoes with garlic, rosemary, thyme, salt, pepper, and oil.
  4. Take a fork and carefully press down on each potato until the potato is flattened, but still holds together.
  5. Space the potatoes on the baking sheet so they are not touching. Bake for 20-25 minutes, until the potatoes are crispy and lightly golden in appearance. Garnish with parsley if you like. Serve immediately.

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Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 139 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 106mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 2g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.

19 thoughts on “Crispy Garlic Smashed Baby Potatoes”

  • I do the exact same thing for my duck fat potatoes. These look fantastic. I will add these into my rotation. Thanks for this.

  • Is it weird that is making my mouth-water?? Loving the look of those crispy garlicky potato skins

  • These look absolutely divine! I love potatoes, especially when there’s garlic involved :). YUM!

  • Oh gosh these just look and sound amazing! I’ve been seeing this smashed potato recipes all over the place, this might be the one I try cause I LOVE garlic, what a great recipe. Beautiful pictures as well

  • these look so creamy on the inside and golden and so garlicky!! side story: i tried to smash some potatoes without cooking them (the recipe didn’t have any par-boiling, only pan-frying) and i used a glass up. i blame my lack of sleep for thinking that was a good idea. glass shards everywhere, and i gave up on smashed potatoes, lol. will have to try them again, but AFTER parboiling the potatoes.

    • Yikes! I hope that you didn’t cut yourself! Yes, boiling the potatoes is really important so that smashing is easy! I hope you try making them again!

  • Marie,
    Just found your blog and loving it!
    Do you think I could bake the potatoes in the morning and leave at room temp
    and then about 30 minutes before dinner pop them in the oven?
    We have company traveling to see us and not sure what time they will arrive.
    Thanks so much!

    • Hi Dixie! Yes, you can make the potatoes ahead of time and re-heat it in the oven. I like to cover them with aluminum foil and let the potatoes heat all the way through before uncovering them and letting the potatoes crisp up for an additional 5 minutes.

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