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.
- 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)
Preheat the oven to 450 degrees.
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.
Drain the potatoes and let them sit for 5 minutes to cool.
Drizzle and spread 1 tablespoon olive oil on a baking sheet to coat the surface.
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.
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.
Add a drizzle of olive oil on top of each potato. Sprinkle salt, pepper, and grated garlic on top of each potato.
Bake in the preheated oven 25 – 30 minutes, until the tops of the potatoes begin to brown.
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