Go Back
–+ servings
Smashed Garlic Potatoes

Irresistibly Crispy Smashed Garlic Potatoes You’ll Love

These Smashed Garlic Potatoes are crispy, golden, and packed with flavor, making them a perfect side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Condiment
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 lbs baby potatoes (Yukon gold or red) best texture and taste
  • 0.5 teaspoon salt for boiling
For the Garlic Mixture
  • 1.5 tablespoon olive oil for richness and golden crust
  • 3 cloves garlic (minced) for robust flavor
  • 0.5 teaspoon black pepper adds mild heat
For Garnishing
  • 1 tablespoon fresh parsley (chopped) for freshness
  • pinch paprika or Parmesan optional, for extra flavor

Equipment

  • Large pot
  • baking sheet
  • mixing bowl
  • glass
  • Potato masher

Method
 

Step-by-Step Instructions
  1. Place baby potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–18 minutes until fork-tender.
  2. Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper or cooking spray.
  3. Transfer boiled potatoes to the baking sheet and gently smash each potato until about ½ inch thick.
  4. Combine olive oil, minced garlic, salt, and black pepper in a bowl. Brush the mixture over each smashed potato.
  5. Roast the smashed potatoes in the oven for 20–25 minutes until golden brown and crispy.
  6. Sprinkle with parsley and optionally add paprika or Parmesan before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 800mgFiber: 3gSugar: 1gVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Consume within 2 hours for freshness. Can be stored in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!