Garlic Smashed Potatoes

5 from 1 vote

Garlic Smashed Potatoes, a delicious side dish made with baby potatoes, melted butter, fresh garlic and parsley. Crispy, flavourful, and beautifully golden, these potatoes are boiled until fork-tender, gently smashed, brushed with garlic butter, then baked until the edges are crispy, while the inside is fluffy. Serve them alongside your favourite roast dinner, grilled meat or fish.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: International

Diet: Vegetarian

Servings: people

Calories: 150kcal

Author: Daniela Apostol

Ingredients

500 g baby potatoes (1.1 lb)
2 tablespoon melted butter
1 tablespoon chopped parsley
2 cloves of garlic, minced
1 teaspoon salt
¼ teaspoon black pepper

Metric - US Customary

Instructions

Boil the potatoes in their skin until fork tender.
Drain the water and leave them to dry in a colander.
Pre-heat the oven at 200 degrees Celsius (390 Fahrenheit).
Transfer the potatoes to 2 roasting trays.
Use a fork or a potato masher to press on the potatoes and crush them, still keeping them in one piece, but trying to flatten them up as much as you can.
Mix the melted butter with the minced or finely chopped garlic and parsley, and brush each potato with the mixture, then season with salt and pepper to taste.
Bake in the oven for 15-20 minutes until the edges are beginning to brown and the potatoes are golden and crispy.
Serve immediately!

Video

Notes

If you use a fork for smashing, I would be careful not to break them completely, I believe a potato masher works better to just press on the potato to smash them well.

I used oil as well before, but I decided I liked butter better, not only it gives more richness, but helps the potatoes crisp up better. If you like dill, go for it as well, it's a different flavour, but a delicious one anyway.

Allow the potatoes to dry completely before brushing them with the melted butter, as removing excess moisture helps with the crispiness.

Keep the skin on the potatoes, it helps the potatoes keep their shape, plus it adds extra crispiness once they are baked.

Nutrition