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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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