Garlic Smashed Potatoes

These easy garlic smashed potatoes are oven roasted until they are tender on the inside and crispy on the outside. This recipe uses small potatoes for the perfect smashed texture and sprinkled grated garlic as a topping.

Garlic Smashed Potatoes Ingredients: 

The full recipe is at the bottom of this page, but here’s a quick overview of what you’ll need to make these potatoes: 

• 24 oz small baby gold potatoes (can also use any small yellow or red potatoes)
• 1 teaspoon sea salt 
• 4 tablespoons olive oil, divided 
• 4 cloves garlic, grated
• Sea salt & freshly ground pepper, to taste
• 1 tablespoon chopped parsley (optional, for garnish)

NOTE: you can also mince your garlic instead of grating it. If you grate your garlic, grate it finely and use a paper towel to dab away any excess moisture. 

How to Make Smashed Potatoes

To make smashed potatoes, you’ll need to start by boiling your potatoes in a pot of water until tender. Then add them to a baking sheet and smash them with a fork or potato masher. Add your favorite toppings (we use olive oil, salt, pepper and garlic) and then bake 25 – 30 minutes until crispy. 

The best potatoes to make smashed potatoes are small gold/yellow potatoes or red potatoes. Using small potatoes will allow you to smash them to the correct height (about 1/2 inch) so that they get crispy in the oven. 

What Is The Difference Between Mashed Potatoes and Smashed Potatoes?

Smashed potatoes are small potatoes that are boiled and then placed (whole) onto a baking sheet. They’re smashed down and baked until crispy. The texture of smashed potatoes is crispy on the outside and well-baked on the inside. 

Mashed potatoes, on the other hand, usually just use the inside of a large potato and mix it with milk/cream for a bowl of fluffy, creamy potato.

Garlic Smashed Potatoes

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• Author: Megan
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

These easy garlic smashed potatoes are tender on the inside and crispy on the outside. They’re topped with a drizzle of olive oil, a sprinkle of garlic and salt & pepper.

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Ingredients

Scale 1x2x3x

• 24 oz small baby gold potatoes (can also use any small yellow or red potatoes)
• 1 teaspoon sea salt
• 4 tablespoons olive oil divided
• 4 cloves garlic grated
• sea salt & freshly ground black pepper to taste
• 1 tablespoon chopped parsley (optional, for garnish)

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Instructions

1. Preheat the oven to 450 degrees.
2. Fill a large pot with enough water to cover your potatoes. Add the potatoes and 1 teaspoon salt. Boil for 15 – 20 minutes, uncovered, until the potatoes are tender when pierced with a fork.
3. Drain the potatoes and let them sit for 5 minutes to cool.
4. Drizzle and spread 1 tablespoon olive oil on a baking sheet to coat the surface.
5. Add your potatoes to the baking sheet. Using a potato masher or fork, smash the potatoes until they are about 1/2″ in thickness. The thinner the potatoes, the more crispy they will get.
6. Grate the garlic and dab with a paper towel to remove excess moisture. If you don’t have a grater with small/medium holes you can finely mince the garlic.
7. Add a drizzle of olive oil on top of each potato. Sprinkle salt, pepper, and grated garlic on top of each potato.
8. Bake in the preheated oven 25 – 30 minutes, until the tops of the potatoes begin to brown.
9. Remove from the oven and serve immediately. Optionally, garnish with chopped parsley.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side, Appetizer
• Cuisine: American

Keywords: potatoes