Garlic Roasted Smashed Potatoes Recipe

Introduction

Garlic Roasted Smashed Potatoes are a crispy, flavorful twist on tender boiled potatoes. With a garlicky butter drizzle and crisped edges, they make a perfect side dish for any meal. Easy to prepare and deliciously addictive, they’re sure to become a family favorite.

Ingredients

• 2 pounds New Potatoes
• 1 tablespoon Salt
• 2 teaspoons Baking Soda
• 3 tablespoons Butter
• 2 tablespoons Olive Oil
• 2 cloves Garlic
• 1/2 teaspoon Ground Black Pepper
• Fresh Parsley, to taste

Instructions

1. Step 1: Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2. Step 2: In a large pot, bring enough water to boil to cover the potatoes. Add 2 teaspoons baking soda, 1/2 tablespoon salt, and the potatoes. Boil for 10-15 minutes until tender when pierced with a fork.
3. Step 3: Drain the potatoes and return them to the hot pot to help them dry out.
4. Step 4: In a small bowl, mix together the olive oil, butter, minced garlic, the remaining 1/2 tablespoon salt, and ground black pepper.
5. Step 5: Place the potatoes on the lined baking sheet. Using a flat-bottomed cup or spatula, gently smash each potato, keeping them as whole as possible. Leave space between potatoes for crisping. Use an extra sheet if necessary.
6. Step 6: Drizzle the garlic butter mixture over the smashed potatoes, making sure to coat the tops evenly. Bake for 15-25 minutes until the skins are dark brown and crispy.
7. Step 7: Serve warm, garnished with fresh parsley if desired.

Tips & Variations

• Use small, uniform new potatoes for even cooking and smashing.
• Adding baking soda helps soften the potatoes quickly and creates a crispier crust when roasted.
• For extra flavor, sprinkle grated Parmesan or smoked paprika on top before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375 degrees F oven to restore crispiness. Avoid microwaving to prevent soggy skins.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, but new potatoes or baby potatoes work best because they hold their shape well when boiled and smashed. Russet potatoes may become too soft and break apart.

How do I know when the potatoes are done boiling?

The potatoes are cooked through when you can easily pierce them with a fork without resistance. This usually takes 10-15 minutes depending on size.

Garlic Roasted Smashed Potatoes Recipe

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★★★★★

4.7 from 131 reviews

• Author: Hailey
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Enjoy these crispy and flavorful Garlic Roasted Smashed Potatoes, a perfect side dish featuring tender boiled new potatoes smashed and baked with a savory mix of butter, olive oil, and garlic. Crispy on the outside and soft on the inside, garnished with fresh parsley for a delightful finish.

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Ingredients

Scale 1x2x3x

Potatoes and Cooking

• 2 pounds New Potatoes
• 1 tablespoon Salt (divided use)
• 2 teaspoons Baking Soda

Garlic Butter Mixture

• 3 tablespoons Butter
• 2 tablespoons Olive Oil
• 2 cloves Garlic (minced or finely chopped)
• 1/2 teaspoon Ground Black Pepper

Garnish

• Fresh Parsley (to taste)

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Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
2. Boil the Potatoes: Bring a large pot of water to a boil. Add 2 teaspoons of baking soda and 1/2 tablespoon of salt to the water, then add the new potatoes. Cook for 10-15 minutes until the potatoes are tender and easily pierced with a fork.
3. Drain and Dry Potatoes: Drain the cooked potatoes thoroughly and return them to the hot empty pot. This step helps evaporate excess moisture, which is key for achieving crispy edges later.
4. Prepare Garlic Butter Mixture: In a small bowl, combine 3 tablespoons of butter, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1/2 tablespoon salt, and 1/2 teaspoon ground black pepper. Mix well to create a flavorful coating.
5. Smash Potatoes: Place the potatoes on the parchment-lined baking sheet, spacing them apart. Using a flat-bottomed cup, gently press down each potato to smash it, keeping them mostly intact. Use a spatula to assist if potatoes stick to the cup. If necessary, use an extra baking sheet to avoid overcrowding.
6. Coat and Roast: Drizzle the garlic butter mixture evenly over each smashed potato, spreading it to cover the tops thoroughly. Bake in the preheated oven for 15-25 minutes, or until the skins turn dark brown and crispy.
7. Serve and Garnish: Remove from oven and serve warm, garnished with fresh parsley for a fresh and vibrant finish.

Notes

• Boiling potatoes with baking soda helps break down the skins quickly for a crispier texture when roasted.
• Do not overcrowd the baking sheet to allow proper air circulation and achieve maximum crispiness.
• Use new potatoes or baby potatoes as they hold shape well when smashed and have a creamy interior.
• If fresh parsley is unavailable, you may substitute with fresh chives or thyme for a different herbal note.
• For extra crispiness, you can broil the potatoes for an additional 1-2 minutes at the end of baking, watching closely to avoid burning.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: Garlic Roasted Smashed Potatoes, crispy smashed potatoes, roasted potatoes, garlic butter potatoes, easy side dish