Garlic Butter Smashed Potatoes

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These Gluten Free Garlic Butter Smashed Potatoes are crispy, garlicky, and completely moreish. I am absolutely obsessed with garlic smashed potatoes and once you try these crispy potatoes you will be too. The perfect gluten free side dish and easy to make vegan.

Close up of smashed potatoes with garlic butter.

Crispy smashed potatoes are already a winner in my eyes. But these garlic smashed potatoes are seriously addictive.

Half way between a roast potato and a chip, baby potatoes are par-boiled, then crushed and baked so they go crispy on the outside and fluffy inside.

But it doesn’t stop there! I then coat the crisp, crushed potatoes in garlic butter and bake them a little longer for the most delicious gluten free side dish ever.

If you’re a big fan of gluten free garlic bread or crispy potatoes then you are absolutely guaranteed to love these crushed potatoes with garlic.

Why are these the BEST smashed potatoes?

  • Gluten Free: This recipe is completely gluten free and suitable for people with coeliac disease or on a gluten free diet.
  • Super Easy: You only need a few, minimal ingredients (potatoes, garlic and butter) plus a little hands on cooking time to make them.
  • Dairy Free/Vegan? No problem! You can easily make these garlic potatoes completely vegan by using a dairy free butter alternative.
  • Stress Buster: Because there is nothing more satisfying after a long and stressful day then smashing potatoes under a glass or mug!
A tray of gluten free garlic smashed potatoes.A tray of gluten free garlic smashed potatoes.


There’s a full printable recipe card below with the quantities and method but here’s the main ingredients you’ll need for my Garlic Butter Smashed Potatoes.

  • Potatoes: I find the best potatoes for this recipe are either Jersey Royals or Charlotte potatoes. Baby Potatoes work well too. Basically you just want a small potato for this recipe, not a big one!
  • Olive Oil: I drizzle the potatoes in olive oil with sea salt before adding the garlic butter to make them extra crispy.
  • Butter: Salted butter gives the nicest flavour but any butter works in this. For a dairy free or vegan recipe use a vegan butter or olive oil instead.
  • Garlic: I use chopped frozen garlic for ease but you can use garlic paste or three cloves of garlic peeled and chopped.
  • Fresh Parsley: This is optional but I find it looks great when you serve up the smashed potatoes. You could use chives or coriander (cilantro) instead if you prefer.

It’s easy to make these garlic butter smashed potatoes dairy free and vegan to cater for everyone if you need to.

A close up shot of smashed potatoes with garlic butter and parsley.A close up shot of smashed potatoes with garlic butter and parsley.

How to make garlic butter smashed potatoes

These crushed potatoes with garlic are super easy to make – but here are some step-by-step photos to help you.

There’s also a printable recipe card below which you can keep in the kitchen ready for those garlic smashed potatoes cravings!

To make my garlic butter smashed potatoes recipe:

Par-boil the potatoes then drain in a colander.Par-boil the potatoes then drain in a colander.

Firstly, par-boil the potatoes, just enough so that you can poke a dinner knife into them easily.

Drain off the potatoes then lay them out on a baking sheet lined with baking paper.

Smash the potatoes on a lined baking tray using a glass.Smash the potatoes on a lined baking tray using a glass.

Now for the fun part – it’s time to smash those babies up! Use a glass or a mug to gently press down the potatoes until they ‘pop’ and ‘smash’ – you don’t want to flatten them completely.

This will ensure the edges go all crispy while the insides stay all soft and delicious.

Bake the potatoes then brush with garlic butter.Bake the potatoes then brush with garlic butter.

Next I cook them in the oven until they’re golden, drizzled with a little oil and salt to ensure they go extra crispy.

Finally, pour the garlic butter mixture over the potatoes and bake again so that they’re buttery, delicious and perfectly crunchy. Remove from the oven and sprinkle with freshly-chopped parsley for a delicious treat.

A tray of garlic smashed potatoes.A tray of garlic smashed potatoes.

Serving suggestions

Once you’ve made my garlic butter smashed potatoes, here are some ideas for ways to serve them:

  • BBQ Side Dish: Firing up a gluten free BBQ? These smashed potatoes make an excellent side dish with chicken, burgers and sausages.
  • Roast Dinner: Serve these up as a lighter alternative to roast potatoes as part of a roast dinner. Especially in the summer months!
  • With Steak: I absolutely love having gluten free garlic butter smashed potatoes with steak instead of chips for a change.
  • With Salads: These garlic butter smashed potatoes go really well with a ‘picky tea’ of meat and salads like my Greek Salad and Chickpea and Halloumi Salad.

These garlic smashed potatoes really are so versatile, you can serve them with anything!

Garlic butter smashed potatoes on a tray.Garlic butter smashed potatoes on a tray.


Made these crispy garlic smashed potatoes and want to mix things up again? Here are some ideas for some variations:

  • Garlic Parmesan Smashed Potatoes: Add a sprinkle of dried parmesan cheese to make garlic butter parmesan potatoes.
  • Chilli Potatoes: Take the lead from my garlic and chilli potato wedges and add some chopped red chilli to the garlic butter.
  • Pesto Smashed Potatoes: Try out my gluten free pesto smashed potatoes next for a whole different flavour combination.
  • Smoky Vibes: Add a little sprinkle of smoked paprika over the potatoes before roasting them for a lovely, subtle BBQ flavour.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.

Prevent your screen from going dark

  • Preheat the oven to 200’C / Fan 180C / Gas Mark 6 and line a baking tray with baking paper. Set aside. Fill a large saucepan with salted water and add the potatoes. Place on a high heat and bring to the boil.

  • Once boiling, cook potatoes for approx 10 minutes until tender. You may find that smaller potatoes take less time, and larger ones take a little bit longer. The potatoes are done when you can insert a dinner knife into them without resistance.

  • Drain the potatoes and lay them out on the baking tray. Then, using the bottom of a mug or glass, gently squash the potatoes. You want them flattened but still in one piece. Sprinkle with a generous pinch of salt then drizzle with olive oil.

  • Bake the potatoes for 15-20 minutes until golden. Meanwhile in a bowl, melt the butter then add the chopped garlic and stir well.

  • Remove the potatoes from the oven. Coat the potatoes in the melted butter then place back in the oven for another 5 minutes. The potatoes should be crisp and golden and smothered in garlic butter.

  • Remove from the oven, sprinkle with chopped fresh parsley and then serve.

  • Any leftovers can be kept in the fridge and enjoyed cold, or reheat in the oven until hot through.
  • Find step-by-step photos, serving suggestions and variations in the blog post above.

Calories: 490kcal | Carbohydrates: 57g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 480mg | Fiber: 6g | Sugar: 3g

delicious gluten free meals a cookbook by sarah howellsdelicious gluten free meals a cookbook by sarah howells

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