Crispy Garlic Smashed Potatoes
Crispy Garlic Smashed Potatoes
Ingredients
For the Smashed Potatoes
- 1 1/2 pounds Yukon Gold potatoes, small to medium, scrubbed clean
- 1 tablespoon kosher salt, for boiling water
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Garlic Herb Oil
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped, or fresh thyme
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
- 1/4 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Bring a large pot of generously salted water to a rolling boil. Add the scrubbed potatoes to the boiling water and cook for 15-20 minutes, or until they are fork-tender.
⏱️ 20 min•🌡️ 400
- 2
Once tender, carefully drain the potatoes in a colander. Let them sit for a few minutes to allow excess steam to escape and dry slightly. This helps achieve crispiness.
⏱️ 5 min
- 3
Arrange the par-cooked potatoes on a large baking sheet, leaving some space between each. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it's flattened to about 1/2 inch thick, but still holds together.
⏱️ 5 min
- 4
Drizzle the smashed potatoes with 2 tablespoons of olive oil, then season generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Ensure each potato is lightly coated.
⏱️ 2 min
- 5
Bake in the preheated oven for 20-25 minutes, or until the potatoes are deeply golden brown and wonderfully crispy on the edges. Flip them halfway through baking for even crisping, if desired.
⏱️ 25 min•🌡️ 400
- 6
While the potatoes are baking, prepare the garlic herb oil. In a small bowl, combine 1/4 cup olive oil, minced garlic, and chopped fresh rosemary (or thyme).
⏱️ 5 min
- 7
Once the potatoes are crispy, remove them from the oven. Drizzle the garlic herb oil over the hot potatoes and gently toss to coat. The heat from the potatoes will lightly cook the garlic and release the herb aromas.
⏱️ 2 min
- 8
Transfer the crispy garlic smashed potatoes to a serving platter. Garnish with fresh chopped parsley and grated Parmesan cheese, if using. Serve immediately as a delicious side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Smashed Potatoes
Ingredients
For the Smashed Potatoes
- 1 1/2 pounds Yukon Gold potatoes, small to medium, scrubbed clean
- 1 tablespoon kosher salt, for boiling water
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Garlic Herb Oil
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped, or fresh thyme
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
- 1/4 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Bring a large pot of generously salted water to a rolling boil. Add the scrubbed potatoes to the boiling water and cook for 15-20 minutes, or until they are fork-tender.
⏱️ 20 min•🌡️ 400 - 2
Once tender, carefully drain the potatoes in a colander. Let them sit for a few minutes to allow excess steam to escape and dry slightly. This helps achieve crispiness.
⏱️ 5 min - 3
Arrange the par-cooked potatoes on a large baking sheet, leaving some space between each. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it's flattened to about 1/2 inch thick, but still holds together.
⏱️ 5 min - 4
Drizzle the smashed potatoes with 2 tablespoons of olive oil, then season generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Ensure each potato is lightly coated.
⏱️ 2 min - 5
Bake in the preheated oven for 20-25 minutes, or until the potatoes are deeply golden brown and wonderfully crispy on the edges. Flip them halfway through baking for even crisping, if desired.
⏱️ 25 min•🌡️ 400 - 6
While the potatoes are baking, prepare the garlic herb oil. In a small bowl, combine 1/4 cup olive oil, minced garlic, and chopped fresh rosemary (or thyme).
⏱️ 5 min - 7
Once the potatoes are crispy, remove them from the oven. Drizzle the garlic herb oil over the hot potatoes and gently toss to coat. The heat from the potatoes will lightly cook the garlic and release the herb aromas.
⏱️ 2 min - 8
Transfer the crispy garlic smashed potatoes to a serving platter. Garnish with fresh chopped parsley and grated Parmesan cheese, if using. Serve immediately as a delicious side dish.
⏱️ 1 min