My Cheesy Garlic Smashed Potatoes are Crispy and Melty

I have an embarrassing weakness for garlic bread. So, when I had the idea to turn those beloved garlic bread flavors into crispy smashed potatoes, it felt like a revelation. Why choose between these two iconic and much-loved dishes when I could have both?

Since then, these potatoes have become our cozy season essential. They’re beautifully golden and shatteringly crisp on the outside, with bold, garlicky flavors that melt into every nook and cranny. Don’t be surprised if they disappear straight from the baking sheet, with little hands (and adult ones) pulling at the cheesy edges before they ever make it to the table.

Tips for Making the Best Smashed Potatoes

• Choose the right potato: Small, waxy potatoes like Yukon Golds or baby yellows are ideal here. Russets might seem like a good idea, but their starchy texture means they’ll crack and crumble when you smash them. Yukon Golds, on the other hand, hold together beautifully while still getting a crisp exterior. Look for potatoes that are about the same size–about 1 1/2 to 2 inches across–they’re the perfect size for smashing.
• Roast then smash: Forget what you’ve learned about boiling, then smashing and roasting potatoes. Sara Tane’s roasting-first method is what makes these potatoes so incredibly crisp. By roasting them whole before smashing, the skins get slightly dehydrated while the interiors steam. When you smash them and return them to a higher-heat oven, those exposed surfaces turn golden and crunchy. 
• Don’t over-smash: Use gentle but firm pressure with the bottom of a measuring cup or glass, pressing each potato just enough to expose the fluffy interiors and create nooks for the butter and cheese to settle into, but not so much that they fall apart completely.

Amping Up the Garlic Flavor

I like to brush these potatoes with garlic butter twice–once just before the second roast and again right before serving. The first coat adds a more demure garlic flavor to the potatoes, while the second lets the garlic’s brightness shine.

To prevent the garlic from burning during the high-heat final roast, I strain the garlic pieces out of the butter after infusing it. All of the aromatic flavor stays in the melted butter, and it’s boosted even more by the addition of garlic powder.

A Pull-Apart Option

To make these extra fun and shareable, arrange the smashed potatoes close together on the baking sheet, with their edges touching, before topping with cheese. As the cheese melts, it connects them into a crispy, cheesy slab that’s tactile, interactive, and especially fun for kids to pull apart at the table.