Skip to main content

Garlic smashed potatoes

Skip to IngredientsSkip to Method
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • Vegetarian
  • 1 serve veg or fruit

It's hard to beat smashed potatoes, especially when they’re golden and crispy with a mouthwatering flavour.

  • Serves8, as a starter
  • Cook time1 hour 15 minutes
  • Prep time5 minutes
Garlic smashed potatoes


  • 250g baby Red Royale potatoes
  • 250g baby white potatoes
  • 250g baby Carisma potatoes*
  • 2 tsp olive oil
  • 50g butter
  • 2 garlic cloves, crushed
  • 4 spring onions, thinly sliced
  • 2 tbs finely chopped chives

Nutritional information

Per Serve: Energy: 471kJ/113 Cals (5%), Protein: 2g (4%), Fat: 7g (10%), Sat Fat: 4g (17%), Sodium: 28mg (1%), Carb: 11g (4%), Sugar: 2g (2%), Dietary Fibre: 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Place the potatoes on the lined tray and drizzle with the oil. Season.

  2. Step 2

    Bake the potato mixture, turning occasionally, for 1 hour or until tender. Remove from oven. Increase oven to 220°C. Using a clean tea towel or paper towel, carefully crush each potato. Spray with olive oil spray and season. Bake for a further 15 mins or until crisp.

  3. Step 3

    Meanwhile, melt the butter in a small frying pan over medium heat. Add the garlic and spring onion and cook, stirring, for 1-2 mins or until heated through and aromatic.

  4. Step 4

    Arrange half the potato mixture on a serving platter. Drizzle with one-quarter of the butter mixture. Sprinkle with half the chives. Repeat layering with the remaining potatoes and chives and one-quarter of the butter mixture

  5. Step 5

    Serve with the remaining butter mixture for dipping.

    *Selected stores only.

Recipe tip

Use it up: Any leftover chives will come in handy for garnishing soups or salads.