Description
These Crispy Garlic Smashed Potatoes are golden, crunchy on the outside, and tender on the inside, infused with fragrant garlic and Italian seasoning. Perfect as a flavorful side dish, they combine the ease of boiling and roasting to achieve the ultimate crispy texture.
Ingredients
Scale
Potatoes
- 2 pounds small potatoes (skin on; Yukon Gold or baby red potatoes recommended)
Seasoning
- 4 tablespoons olive oil
- 5 cloves garlic (minced)
- 1 teaspoon Italian seasoning (or dried thyme)
- Salt & pepper (to taste)
Finishing
- 2 tablespoons butter (chopped)
Instructions
- Prep potatoes: Boil the small potatoes whole in well-salted water until they are fork-tender, which usually takes about 15-20 minutes depending on potato size. Drain them thoroughly.
- Preheat oven: Set your oven to 425°F (220°C) and prepare a rimmed baking sheet. For easier cleanup, line the sheet with aluminum foil — parchment is not recommended, as it prevents crisping.
- Season potatoes: While the potatoes are still hot, toss them with olive oil, minced garlic, Italian seasoning, salt, and pepper to evenly coat. Transfer all to the baking sheet, making sure to include any remaining oil from the bowl.
- Smash potatoes: Using a potato masher, measuring cup, or the bottom of a sturdy glass, gently press down on each potato until it flattens but stays intact, creating a larger surface area for crisping.
- Bake: Top each smashed potato with a small piece of chopped butter. Bake in the preheated oven for 20-25 minutes, or until the edges are beautifully golden and crispy. Serve immediately for the best texture.
Notes
- Use small to medium-sized potatoes such as Yukon Gold or baby red potatoes for best results.
- Boiling the potatoes with skin on locks in moisture and nutrients.
- Do not use parchment paper for lining the baking sheet as it prevents the potatoes from crisping properly.
- Add fresh chopped rosemary or parsley after baking for an herbal freshness.
- For extra crispiness, allow potatoes to sit uncovered for a few minutes before smashing to dry out the skins.
