Smashed Potatoes with Garlic and Lemon
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My Smashed Potatoes are a simple side dish made with tender baby potatoes, fresh lemon zest, and plenty of minced garlic, roasted in the oven until golden and crisp. There’s no deep frying involved — just a quick boil and a hot oven to create an easy, flavorful side that fits right in with everything from grilled meats to weeknight dinners.
Sheila’s Recipe Snapshot
Smashed potatoes have officially become my favorite way to make potatoes. And since I live with a husband who never says no to potatoes, I’ve made these more times than I can count. They’re easy and always a hit at our house!
Baby Yukon Gold potatoes are boiled until tender, then smashed and roasted until perfectly crisp on the outside and soft and creamy on the inside. A mix of garlic, lemon zest, and fresh parsley adds just enough flavor to make them stand out without overcomplicating things.
Just boil, smash, and roast—no peeling, no complicated steps. In the oven, the edges bake up golden and crisp while the centers stay soft and creamy.
Ingredient Notes for Smashed Potatoes Recipe
- Baby Yukon gold potatoes | These are the best potatoes for smashing thanks to their creamy texture and thin skins, no peeling needed!
- Extra-virgin olive oil | Helps the potatoes crisp up beautifully while adding flavor.
- Fresh parsley | Adds a fresh, herby finish.
- Garlic | Garlic adds a whole lot of flavor to these smashed potatoes!
- Sea salt | A coarse salt like sea salt or kosher salt is great here.
- Freshly ground black pepper | For just a slight kick.
- Lemon zest | Brightens everything up with fresh citrus flavor!
- Fresh lemon juice | This is optional, but a final squeeze of lemon takes these over the top!
Variations and Substitutions
- Swap the herbs. You can try rosemary, thyme, or even chives for a different flavor profile.
- Add cheese! Sprinkle with parmesan cheese before roasting for a crispy, cheesy finish.
- Use different potatoes. Red potatoes work well too, though Yukon Golds are extra creamy.
- Use butter. Swap olive oil for melted butter for a richer flavor.
How to Make Garlic Smashed Potatoes
Crispy smashed potatoes are so easy to make! Just boil, smash, season, and bake!
STEP 1 | Boil the potatoes
Rinse the potatoes and scrub their skins to remove any grit. Add the potatoes to a large pot and fill with enough cool water to cover the potatoes by about an inch. Bring the potatoes to a boil over high heat and cook for 15 to 20 minutes, until the potatoes are tender and can be easily pierced with a knife.
Drain the potatoes in a colander and allow to cool slightly. While the potatoes are cooling, combine the olive oil with chopped fresh parsley and minced garlic.
STEP 2 | Make the garlic and herb mixture
Combine the olive oil with chopped fresh parsley and minced garlic.
STEP 3 | Smash & season the potatoes
Place the potatoes about an inch apart on a large baking sheet. Use the palm of your hand or a cup to gently smash (or flatten) the potatoes. Brush the potatoes with the olive oil mixture and sprinkle the lemon zest over all. Season with the sea salt and pepper.
STEP 4 | Bake until crispy
Bake in a 450-degree preheated oven for 15 – 20 minutes, flipping midway through, until the edges are crispy and golden. Remove the potatoes from the oven and squeeze with fresh lemon juice, if desired!
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Storage and Reheating Tips
- To store: Keep leftover garlic smashed potatoes in an airtight container in the fridge for up to 3 days.
- To reheat: Reheat in the oven or air fryer to bring back the crispiness!
- To make ahead: Boil the potatoes ahead of time, then smash and roast just before serving.
Frequently Asked Questions
Smashed potatoes won’t crisp properly if they’re crowded on the pan or baked at too low a temperature. Give them plenty of space, use enough oil, and roast at high heat so the edges turn golden and crisp instead of steaming.
Yes. Reheat them in a hot oven or air fryer rather than the microwave. This helps bring back those crispy edges.
Yes, boiling is essential because it softens the potatoes so they can be easily smashed! You want them fork-tender but not falling apart.
My personal favorite for flavorful smashed potatoes is a combination of garlic, salt, and fresh herbs. Adding lemon zest or a squeeze of fresh lemon juice at the end brightens everything and takes them to the next level!
Looking for More Side Dish Recipes?
If you enjoy easy potato sides, try my Herbed Potato Salad for something fresh, or these Baked Potatoes in Air Fryer for another simple option.
Or you may want to check out my complete collection of Southern Side Dish recipes, which includes other fresh vegetable options.
What to Serve With Smashed Potatoes
These garlic lemon smashed potatoes go with just about anything. I love serving them alongside Air Fryer Fried Chicken Thighs, Salmon and Salad, or Grilled Sirloin Steak. You can also dip them in sour cream or any of your favorite dipping sauces!
They also fit right in on a holiday table next to Holiday Ham or Smoked Turkey Breast! Basically, if you need a side that everyone will reach for first, this is it.
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Lemon Garlic Smashed Potatoes
Ingredients
- 1 ½ pounds baby Yukon gold potatoes
- ¼ cup extra-virgin olive oil
- ¼ cup parsley minced
- 2 tablespoons garlic minced
- 1 teaspoon sea salt course grind
- ½ teaspoon freshly ground black pepper
- 1 tablespoon lemon zest
- fresh lemon juice optional
Instructions
- Rinse the potatoes and scrub their skins to remove any grit. Add the potatoes to a large pot and fill with enough cool water to cover the potatoes by about an inch.
- Bring the potatoes to a boil over high heat and cook for 15 to 20 minutes, until the potatoes are tender and can be easily pierced with a knife.
- Preheat the oven to 450 degrees.
- Drain the potatoes in a colander and allow to cool slightly While the potatoes are cooling, combine the olive oil with chopped fresh parsley and minced garlic.
- Place the potatoes about an inch apart on a large baking sheet. Use the palm of your hand to gently smash, or flatten, the potatoes.
- Brush the potatoes with the olive oil mixture and sprinkle the lemon zest over all. Season with the sea salt and pepper.
- Bake for 15 – 20 minutes, flipping midway through, until the edges are crispy and golden. Remove the potatoes from the oven and squeeze with fresh lemon juice, if desired.
Notes
- Boil just until tender. Cook the potatoes until fork-tender but not falling apart, so they hold their shape when smashed.
- Give them space. Spread the potatoes out on the pan so they roast, not steam—this is key for crispy edges.
- Use enough oil. Olive oil helps create that golden, crisp exterior, so don’t skimp.
- Smash with care. Press gently until flattened but still intact, creating craggy edges for crisping.
- Roast at high heat. Bake at 450°F for the best contrast of crispy edges and creamy centers.
- To store: Refrigerate in an airtight container for up to 3 days.
- To reheat: Warm in the oven or air fryer to bring back the crispiness.
- To make ahead: Boil the potatoes in advance, then smash and roast just before serving.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
This recipe was originally shared as part of a Freaky Friday blogger collaboration, where I shared a dish from another talented food blogger (Michele, from West Via Midwest). It was such a fun way to discover new recipes and share inspiration!
Freaky Friday Blog Hop
Freaky Friday is a fun blog project (the brainchild of Michaela from An Affair From the Heart) where a group of food bloggers secretly cook or bake a recipe from another blog they were assigned, then reveal the recipes at the same time on one Freaky Friday morning.
Meet Michelle From West Via Midwest
Michelle’s blog has a ton of delicious party appetizer recipes, as well as easy air fryer recipes like Korean Chicken Wings and Hot Cheetos Chicken. Personally, I can’t wait to try her Huli Huli Hawaiian BBQ Sauce!
Take a look at all of our 2020 Freaky Friday Fall Edition Recipes:
- An Affair from the Heart – Instant Pot Chicken & Rice Soup
- An Affair from the Heart – Honey Corn Bread
- Aunt Bee’s Recipes – Pecan Pie Cheesecake Bars
- Devour Dinner – Instant Pot French Onion Meatballs
- House of Nash Eats – Slow Cooker Crack Chicken
- Lemoine Family Kitchen – Turkey Cranberry Sliders
- Life Currents – Cheesy Shrimp Dip
- Life, Love & Good Food – Lemon Garlic Smashed Potatoes
- Or Whatever You Do – Traeger Grilled Parmesan Halibut
- Sugar Dish Me – Whipped Shortbread Cookies
- Take Two Tapas – Pork Tenderloin Sliders
- The Foodie Affair – Easy Greek Style Cauliflower Rice Salad
- The Speckled Palate – Upside Down Cranberry Cake
- West Via Midwest – Hawaiian Pulled Pork (Kalua Pork Recipe)
recipe says preheat oven to 450 but bake at 350 so i was super confused. i tried to find middle ground but ended up way overcooking. would love some clarification because i’m sure these would be amazing if i could prepare them properly.
Stephanie, so sorry for the confusion! The potatoes should bake at 450 degrees for 15 – 20 minutes. Thanks for pointing that error out so that I could correct it in the recipe card 🙂
Smashed Potatoes are the BEST, I can’t wait to try your recipe. It’s on the menu for this week.
My potato loving family will absolutely love these lemon garlic smashed potatoes!!!! They look heavenly!
Totally swooning over these potatoes! I love potatoes in all forms, too, but these really are something special!
I love these so much!! Sticking baby potatoes in my shopping cart NOW.
Crispy on the outside and creamy on the inside! What a perfect way to enjoy potatoes. Love the freshness of lemon and garlic together. Delicious.
Yukon gold potatoes make everything better. These little lemony potatoes are perfect for a special dinner!
I love potatoes in any form and this recipe sounds like perfection!! I love the lemon kick of brightness. Cannot wait to try these potatoes.
These look sensational! I was just making my store slip for my meals over the weekend, and these are hitting our table Sunday night!
Oh these look LOVELY! Also BRB while I make Hot Cheetos Chicken
These are so yummy and easy to make on a busy weeknight! Move over boring baked potatoes!