These 4 ingredient Crispy Garlic Smashed Potatoes are a simple side you won’t be able to stop eating – each crispy, garlic-infused bite will get you hooked on this recipe.
Hey, you guys! Happy Wednesday. I hope you all enjoyed the extra day we got to enjoy thanks to the long weekend.
My sister was in town and we explored San Francisco, ate well and cooked a fancy dinner, hiked in the sunshine, and caught up. It was a nice change of pace and I almost forgot I was in grad school and had work to do ( ..oops).
Though the traditional “meat and potatoes” type of dinners happen rarely in my house, I realized when cooking with her that I don’t eat potatoes enough. I LOVE POTATOES, whether white or sweet, and I’m sure you all do too (how could you not?).
These little potatoes I grabbed from the farmers’ market were begging to be roasted, and I dressed them in a simple garlic, olive oil, and salt paste. So simple yet the result is somewhere in between wedge potato slices/garlic fries/heaven.
I knew I had to share this Crispy Garlic Smashed Potatoes recipe as soon as I could, because you all can get on board with a creamy, doughy middle and crispy outer potato skin covered in garlic… with just a few minutes of prep time.
- 4 heaping cups baby red or yellow potatoes
- 2 tablespoons olive oil
- ¾ tablespoon garlic paste
- ½ teaspoon salt
- Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.
- Clean potatoes by using a scrub brush or damp kitchen towel.
- Add potatoes to a pot and cover them with water. Bring potatoes to a boil, and boil 10 minutes until tender. Drain the potatoes.
- Place the potatoes on the lined baking sheet, and cover the heel of your palm with a kitchen towel. Slowly apply firm pressure to the potatoes, allowing them to flatten and smash under your palm. Do your best to keep each potato in one piece by not pressing all the way down to the pan.
- In a bowl, combine olive oil, garlic paste, and salt to form a paste. If you're using raw garlic, simply mince it very small and smash it with the side of your knife until you have more of a paste.
- Drizzle the mixture over the potatoes and bake for 25-30 minutes, or until crisp and browned. Serve immediately.
I hope these Crispy Garlic Smashed Potatoes make their way onto your dinner plate sometime soon!
Looking for more side dishes starring potatoes? I also love my Potato Salad with Mustard Dressing and Rosemary Garlic Mashed Potatoes.
Marisa
Erin @ The Almond Eater says
Would you believe if it I said I’ve never made smashed potatoes? They always look so, so good so I don’t know what I’m waiting for.
Marisa says
You absolutely must make them at your soonest convenience!!
Janelle @ Wholly Healthy says
These look delicious – crispy potatoes are the best!
Marisa says
Right?! Thanks Janelle!
Tara | Treble in the Kitchen says
These sound wonderful! I’m right there with ya. When I DO eat potatoes I LOVE them (and both white and sweet are SO high in nutrients!!) I don’t know why they rarely make it to the table. Going to have to change that!! Hope your sister visit was amazing. Those are the best!!
Marisa says
We need to keep inviting them to the table 🙂 It was – had my mom here this weekend too, so it’s been busy!
Jason says
Made these tonight, should have bought another sack of potatoes, WOW!!!
Marisa says
Thanks for your feedback, Jason! So glad you loved the recipe!
Terri says
Best potatoes ever! Used melted butter as well as olive oil. Added a sprig of chopped rosemary, brushed mixture on with basting brush. Fresh grated Parm last 5 minutes in oven. Spectacular!!!
Noah says
Amazing!! Everyone loved, we used small potatoes and it was perfect.
Emily says
This might be one of my all time favorites! If I could give these more than 5 stars I totally would!
Marisa says
I’m so glad you enjoyed them, Emily!