These Smashed Potatoes Are Crispy, Creamy, And Garlicky In Every Bite Recipe

Experience heavenly smashed potatoes that turn simple baby potatoes into crispy golden masterpieces. Infused with aromatic garlic and olive oil, each bite offers a satisfying crunch balanced with rich, creamy interiors. Perfectly seasoned with a hint of herbs, this innovative twist on a classic favorite promises a unique culinary adventure.

I used to be obsessed with finding new ways to cook potatoes and now my passion is all about creating different smashed potato recipes. These smashed potatoes are crispy on the outside and creamy on the inside, and they are packed with flavor and nutrition.

I boil 2 pounds of baby potatoes until they are tender, then I smash them out onto a baking tray. I drizzle 1/4 cup olive oil over them and add 4 cloves of minced garlic along with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

I sometimes toss in a teaspoon of dried rosemary for a herby twist which adds a unique flavor profile to these smash roasted potatoes. Once baked they get that perfectly toasted crispness while keeping a soft center.

These dish is a great source of vitamin C and fiber that I love to share with friends and family who appreciate a good comfort food dish!

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how simple it is to make. I don’t have to deal with a lot of complicated steps, and I can just boil, smash, and bake the potatoes. Second, I’m really into the flavor boost from the garlic and herbs. When I drizzle olive oil and sprinkle salt and pepper over the smashed potatoes, it just makes everything so delicious. And third, I appreciate that I can mix it up a bit. Sometimes I add rosemary or thyme, and other times I top them with chopped parsley or even Parmesan cheese when they come out of the oven. This little twist of creativity makes cooking them a fun experiment every time I try.

Ingredients

• Baby potatoes supply plenty of carbohydrates and fiber which help to keep you full and provide natural energy.

  They’re simple but super healthy.

• Olive oil is rich in healthy fats that are good for your heart and helps to make the dish creamy and smooth.

  Its flavor is also a big win.

• Garlic is a strong flavor booster loaded with antioxidants that are great for your health.

  It really gives the dish that punch!

• Optional herbs like rosemary or thyme add a tasty, herby twist.

  They also pack a little extra flavor and some extra nutrients in every bite.

Ingredient Quantities

• 2 pounds baby potatoes, scrubbed and rinsed
• 1/4 cup olive oil
• 4 cloves garlic, minced (or more if you like it extra garlicky)
• 1 teaspoon kosher salt, plus extra for finishing
• 1/2 teaspoon freshly ground black pepper
• Optional: 1 teaspoon dried rosemary or thyme for a herby twist
• Optional: A sprinkle of chopped parsley or grated Parmesan after baking

How to Make this

1. Preheat your oven to 425°F.

2. Boil the baby potatoes in a pot of salted water till they’re tender, about 15-20 minutes, then drain well.

3. Gently place the potatoes on a greased baking sheet.

4. Use a fork or potato masher to smash each potato until it’s flattened but still mostly intact.

5. Drizzle the olive oil evenly over the potatoes and sprinkle the minced garlic, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper all over, add rosemary or thyme if you’re using it.

6. Make sure all the potatoes have a good coating of oil and seasonings; if needed, add a little extra salt and pepper during this step.

7. Bake the potatoes in the preheated oven for about 25-30 minutes, or until the edges are crispy and golden.

8. Once out of the oven, if you like, sprinkle a bit more kosher salt, some chopped parsley or grated Parmesan cheese over the top for extra flavor.

9. Let the potatoes cool for a couple minutes before serving.

10. Enjoy these crispy, creamy, and garlicky smashed potatoes while they’re hot!

Equipment Needed

1. Oven – you need an oven to bake the potatoes at 425°F
2. Large pot – for boiling the baby potatoes in salted water
3. Colander – to drain the potatoes once they’re tender
4. Baking sheet – to spread out the potatoes before baking
5. Fork or potato masher – to smash each potato until it’s flattened, but still mostly intact
6. Measuring cups and spoons – for the olive oil and seasonings like salt and pepper
7. Knife and cutting board – to mince the garlic and (if needed) chop some herbs for extra flavor

FAQ

These Smashed Potatoes Are Crispy, Creamy, And Garlicky In Every Bite Recipe Substitutions and Variations

• Baby potatoes: try using red potatoes or new potatoes if you cant find baby ones, they work pretty much the same
• Olive oil: you could substitute with avocado oil or even a bit of melted butter for a different flavor profile
• Garlic: if you’re not a huge fan of garlic you can reduce it or swap some of it for finely chopped shallots
• Kosher salt: sea salt or table salt are good alternatives; just be sure to use a little less if you go with table salt
• Dried rosemary or thyme: if you dont have them handy, Italian seasoning or a mix of fresh herbs like basil and oregano can work in a pinch

Pro Tips

1. Try not to smash the potatoes too much, cause if they get too flat they might break apart all over the place when youre mixing in the oil and seasonings.
2. Make sure to mix the garlic in fast and spread it evenly over the potatoes, cause if some spots dont get enough garlic they wont have that burst of flavor and sometimes the garlic can burn if its too close to a hot spot.
3. When you boil the potatoes, add a lot of salt to the water, because that way they soak up flavor from the start and you dont have to overdo it later.
4. If you are using rosemary or thyme, sprinkle it on only after the potatoes start to look about done on the outside, cause if it goes in too early it might burn and turn bitter.