Garlic Smashed Potatoes
Ingredients
- 1.5 lbs baby potatoes (or small Yukon Gold potatoes)
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or rosemary (optional)
- Fresh parsley, chopped (for garnish)
- Optional: grated Parmesan cheese for topping
Instructions
- Boil the Potatoes
In a large pot, bring salted water to a boil. Add the baby potatoes and cook for about 15-20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly. - Preheat the Oven
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper for easy cleanup. - Smash the Potatoes
On the prepared baking sheet, place the cooked potatoes. Using the bottom of a glass or a potato masher, gently smash each potato until it’s about 1/2 inch thick. Be careful not to completely flatten them! - Prepare the Garlic Oil
In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for about 1-2 minutes, until fragrant but not browned. - Season the Potatoes
Drizzle the garlic oil over the smashed potatoes, ensuring they are evenly coated. Sprinkle with salt, pepper, and dried herbs (if using). - Bake
Bake the smashed potatoes in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy on the edges. - Garnish and Serve
Remove the potatoes from the oven and sprinkle with fresh parsley and grated Parmesan cheese if desired. Serve hot as a delicious side dish!
Tips
- Customize Flavors: Add other herbs or spices to suit your taste, such as paprika or chili flakes for some heat.
- Make Ahead: You can boil the potatoes in advance and store them in the refrigerator. Smash and bake them right before serving.
- Serving Suggestions: These garlic smashed potatoes pair wonderfully with grilled meats, roasted vegetables, or a fresh salad.
Enjoy your crispy, flavorful Garlic Smashed Potatoes!
