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Smashed Potatoes Recipe

Posted February 23, 2012 by Stephanie

I love potatoes like I love no other root vegetable. Potatoes are and will always be my favourite food from the underground world. If potatoes weren’t so carbalicious, I could live on potatoes alone.

Potatoes are awesome on their own, but add a little bit of thyme, some garlic, salt and pepper and you have yourself a potato party in a pan! Smashed potatoes are crispy at the edges and incredibly soft in the middle. These delicious, golden crusted nuggets of goodness are a great addition at breakfast and dinner. Or, if you ever fiend for potatoes like I do, make yourself a big batch and have yourself a potato feast. Yes, you might fall into a food coma, but trust me, it will be so worth it.

I am potato-y, I am smashed: I AM SMASHED POTATO!

Smashed Potatoes Recipe
serves as many as needed

  • baby potatoes (as many as you see fit)
  • 2-3 garlic cloves, smashed
  • 1-2 sprigs thyme
  • oil
  • salt and pepper to taste

Put the potatoes, skin on, in a saucepan big enough to fit the potatoes comfortably. Cover with water and bring to a boil over medium-high heat. Once you have a boil going, reduce the heat to medium-low and cook at a simmer for about 15-20 minutes depending on the size of your potatoes. They are good to go when a knife slides into them with ease.

Let cool for 20 minutes. On a cutting board, with either your hands (if you’re immune to heat) or the bottom of a glass, smash the potatoes. Season with salt and pepper.

Heat up a generous amount of oil in a large skillet over medium-high heat. When shimmery, add the garlic, thyme and smashed potatoes. and cook until crisp, turning once. Once golden-brown, crispy and delicious, remove from the pan and enjoy hot.

**Plan ahead: if you want a stress-free, speed brunch, pre-boil the potatoes the night before. The next morning, smash, fry and enjoy brunch in a flash!


  1. Quanny says:

    I made these this morning with breakfast, and they were excellent.
    I used baby fingerling potatoes, and – being an avid garlic fanatic – I threw in an entire head of garlic cloves as well.
    My only regret? Add even more garlic! Nothing beats that crispy chewy taste of fried garlic with home fry potatoes. Also, salt generously!

  2. Micol says:

    This looks beautiful, and I adore potatoes and garlic, so I will try. Can these be made with bigger potatoes at all, or is little the way to go?


  3. Denise says:

    These are GREAT! Before these I would drizzle mine with olive oil (no frying), sprinkle with pepper and a little garlic powder and top with Parm cheese, bake at 425 until golden brown and crispy. YUM!

  4. jstew52 says:

    That rosemary looks suspiciously like thyme…

  5. Joan Clements says:

    Fantastic, the rosemary and garlic brought lamb to mind but not in a weird way. We ate it with left over Guinness and beef stew and a garden salad. I wouldn’t change a thing :)

  6. vg12th says:

    So what do I do with regular sized potatoes. Will they not turn out as good?

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