Garlic Smashed Potatoes
If you're looking for the ultimate potato side dish, these Garlic Smashed Potatoes are it. Crispy, golden edges give way to fluffy centers, while a simple garlic-herb olive oil adds incredible flavor. They're easy enough for a weeknight dinner and impressive enough for a holiday table.
Servings: 12 servings
Ingredients
Potatoes
- 1 pound small Yukon Gold Potatoes
- 2 tablespoons Kosher salt for potato water
Garlic and Herb Marinade
- ¾ cup good quality olive oil divided
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh thyme chopped
- 1- 2 tablespoon fresh garlic crushed
- 1 tablespoon coarse sea salt
- fresh ground pepper to taste
Instructions
Cook the Potatoes
- Preheat the oven to 450°F.
- Bring a large pot of water to a rolling boil. Add the kosher salt and carefully add the potatoes.
- Cook for 10–15 minutes, or until fork tender but not falling apart. You want them soft, so they will smash easily.
- Drain well and let the potatoes sit for a few minutes to release excess moisture.
Make the Garlic Herb Marinade
- In a small bowl, whisk together half of the olive oil, parsley, thyme, garlic, sea salt, and black pepper.
Smash and Roast
- Arrange the potatoes on a large greased baking sheet, leaving space between each one.
- Using the bottom of a glass, measuring cup, or sturdy spoon or fork, gently press each potato until flattened but still intact. Brush the potatoes with the remaining olive oil, generously.
- Roast for 20–25 minutes, or until golden brown and crispy around the edges.
- Remove from the oven and immediately spoon or brush the garlic herb marinade over the hot potatoes. The warm potatoes will absorb all the delicious flavors.
- Transfer to a serving platter and garnish with additional fresh parsley, if desired.
- Serve warm with Lemon Garlic Aioli for dipping, or enjoy plain.
Notes
- Let the potatoes dry for a few minutes after boiling to help them crisp in the oven.
- Don't smash them too thin; leaving some thickness creates the best texture.
- Brush the garlic herb oil on after roasting so the garlic stays fresh and doesn't burn.
- For extra crispy potatoes, use a dark-colored sheet pan and avoid overcrowding.
Nutrition
Calories: 152kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 1747mg | Potassium: 173mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 57IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 1mg
