What makes this Whole30 approved Smashed Potatoes recipe so special and delicious is the combination of its textures & flavours. The crispy, golden brown edges on these potatoes are perfect for those who love a crunch with a tender goodness in the middle.
While the rich and smooth texture on the inside leaves you wanting more, the herbs that cover each individual bite are enough to leave a delectable taste in your mouth. Have one potato or two and you will be wishing you had enough room in your tummy for one more piece!
Not only are these smashed potatoes delicious, but they’re also incredibly easy to make. Weather you’re making these with fresh potatoes or leftovers, you’ll be surprised with how great they taste with such little effort.
These smashed potatoes can be catered to your liking by adding your own twist on herbs and spices.
This Whole30, vegetarian friendly smashed potatoes recipe pairs nicely with almost any entrée. Whether it’s steak, or vegan burgers, you won't be disappointed with smashed potatoes as your side.
Tips and Tricks to Perfect Smashed Potatoes
What Types of Potatoes to Use
For this recipe for garlic smashed potatoes I used yellow potatoes and purple fingerling potatoes.
In hindsight, I probably should have used smaller potatoes. I think that extra small potatoes would have been perfect for this recipe. Although, cutting larger potatoes turned out well too!
New potatoes are likely them best type of potato for this smashed potatoes recipe.
To find out more about the different type of potatoes, visit the Yukon Potato Farmers website.
Make it Different
There is nothing more special than making a recipe your own. You can make this smashed potatoes recipe different by adding a variety of other ingredients.
Consider adding any of the following for a smashed potato uniqueness:
- sun-dried tomatoes
- kalamata olives
- red onions
- red, orange or yellow peppers
- chili flakes
- add a protein to make this a sheet pan dinner
Is your favorite ingredient missing? No problem, go ahead and give it a try. Drop a comment below and let me know what your ingredient was and how your smashed potatoes turned out.
If you are busy and can't make it out to buy food you can also try ordering from Farm Fresh and have groceries delivered depending on your schedule.*
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Reflection: Cooking is like science, you need to experiment with different combinations to come up with the perfect result (for you). But, don't worry if it's not perfect. Pat yourself on the back for trying, you deserve it! Just try and figure out what you did wrong and do it different next time.
Use Leftover Potatoes to make Smashed Potatoes
There's nothing like going to the kitchen, knowing that half the work has been done for you already. Or, having leftover potatoes and turning them into something spectacular.
Use leftover potatoes to cut the prep time for this recipe and have these delicious crunchy on the outside and tender on the inside potatoes on the table in no time.
Step By Step Process
This recipe for garlic smashed potatoes starts with scrubbing and cleaning your potatoes. If you are using large potatoes, cut them into 1 x 2 inch cubes.
The best type of potato to use for this recipe is new potatoes which are extra small potatoes that haven't reached maturity yet.
Boil your potatoes in salted water. Once the water comes to a rolling boil, lower the heat and simmer for about 15 minutes.
Remove the potatoes once you can insert a fork into the potato but they are still firm in the middle.
If you notice that the skin is starting to peel off, remove them from the stove top immediately.
Drain your potatoes and let them cool slightly so that you can handle them.
Using the bottom of a glass smash the potatoes. Make sure when you press down that you don't mash them into a gazillion pieces. Otherwise it will be difficult for your to handle them.
Prepare the olive oil seasoning in a bowl and then add the smashed potatoes. Mix gently and place on a baking sheet lined with parchment paper.
Using a spatula, scrape any leftover oil and seasoning mix from the bowl to the potatoes. Add more herbs if you wish.
Place in the oven to bake at 350ºF for about 60 minutes or until gold brown.
Storage for Smashed Potatoes
I have never had leftovers of smashed potatoes. With my past experience on storing potatoes, leftover potatoes just don't taste as good as fresh made.
I don't recommend storing potatoes and not that you will have leftovers, but if you do, you can store any leftovers in the fridge for 3 to 4 days. When you are ready to eat them, place them in a toaster oven or in a pan and warm them up.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Other Side Dishes
Not ready to make this just yet? PIN for later here.
How to Make Smashed Potatoes
- Scrub your potatoes and cut any eyes off.
- Cut potatoes into 1 x 2 inch pieces. If you are using small potatoes the size are Parisienne potatoes, there is no need to cut.
- Boil potatoes in salted water until tender but not cooked through. (if the skin begins to peel off, remove from heat immediately). Simmer for about 15 minutes.
- Drain potatoes
- Place potatoes on a cutting board and using the bottom of a glass push down on the potatoes to smash them (but not to the point that they crumble to a million pieces. This may take you a couple of tries.)
- Pre-heat oven to 350ºF. Combine oil, seasoning and garlic in a large bowl. Add smashed potatoes and gently mix.
- Place smashed potatoes on a baking sheet lined with parchment paper.
- Pour any leftover oil and seasoning over potatoes.
- Bake for 60 minutes or until golden brown.
- Let cool for 10 minutes and serve immediately.