Plates Sides

Crispy Garlic Smashed Potatoes

May 5, 2018
Crispy Garlic Smashed Potatoes

I first discovered these crispy garlic smashed potatoes like I do many of my recipes: scrolling through pinterest for dinner ideas. I don’t recall ever reading the actual recipe, since there were so many different variations out there, I just stole the concept and ran with it. These have since become one of my favorite side dishes to serve, especially when I am feeling fancy and want to impress some dinner guests. They pair really well with this slow cooker pot roast, roasted buttery duck or just a nice steak.

Crispy Garlic Smashed Potatoes

It’s no secret that rosemary and garlic are my absolute favorite combination. They go so well together and hey, if it ain’t broke, why fix it?!?! Am I right?? Also, rosemary is one of the only herbs my husband will actually eat and I have a fresh rosemary bush right in my own backyard so I have an abundance of it and therefore it is always my go-to for adding in tons of flavor to any dish (like this rosemary focaccia bread or this one pot chicken dinner).

Crispy Garlic Smashed Potatoes

**These can also be made somewhat in advance! Simply follow directions through step 7 and then bake in your oven to get them nice and crispy once guests arrive and you are ready for dinner. Hope you give these little guys a try! You definitely won’t regret it!

pint.js

Ingredients for Crispy Garlic Smashed Potatoes:

1.5 lb bag multi colored baby potatoes
3 tablespoons olive oil
4 cloves garlic, minced or pressed
2 tablespoons fresh rosemary, chopped
1 tablespoon kosher salt
pepper, to taste

Crispy Garlic Smashed Potatoes

Directions for Crispy Garlic Smashed Potatoes:

Start by bringing your potatoes to a boil in a medium sized saucepan filled with salty water.

Crispy Garlic Smashed Potatoes
Boil potatoes until fork tender but not yet falling apart, approximately 8-10 minutes. You want to be able to just insert your knife in easily.
Drain water from potatoes and allow to cool slightly.
While potatoes are cooking (or cooling) combine olive oil, rosemary, and garlic. Set aside.

Crispy Garlic Smashed Potatoes

Crispy Garlic Smashed Potatoes
Prepare your baking sheet by rubbing with oil to prevent potatoes from sticking and giving them a nice crispy bottom.
Transfer potatoes to your baking sheet and using either a potato masher or a fork, smash them down until flat.

Crispy Garlic Smashed Potatoes

Crispy Garlic Smashed Potatoes
Using a spoon or pastry brush, drizzle approximately 1 teaspoon of oil mixture on each potato. Sprinkle with salt and pepper.

Crispy Garlic Smashed Potatoes
If serving immediately, bake potatoes in 425* oven for 15-20 minutes or until you achieve the desired amount of crispiness. Time will vary from oven to oven. If they are not browning quick enough, use broiler setting for the last 5 or so minutes. Watch carefully to make sure they don’t burn.

Crispy Garlic Smashed Potatoes

Crispy Garlic Smashed Potatoes

Bon Appetite!

xoxo,

Irina

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Crispy Garlic Smashed Potatoes

pint.js

 

Crispy Garlic Smashed Potatoes

Ingredients

  • 1.5 lb bag multi colored baby potatoes
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced or pressed
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon kosher salt
  • pepper, to taste

Instructions

  1. Start by bringing your potatoes to a boil in a medium sized saucepan filled with salty water.
  2. Boil potatoes until fork tender but not yet falling apart, approximately 8-10 minutes. You want to be able to just insert your knife in easily.
  3. Drain water from potatoes and allow to cool slightly.
  4. While potatoes are cooking (or cooling) combine olive oil, rosemary, and garlic. Set aside.
  5. Prepare your baking sheet by rubbing with oil to prevent potatoes from sticking and giving them a nice crispy bottom.
  6. Transfer potatoes to your baking sheet and using either a potato masher or a fork, smash them down until flat.
  7. Using a spoon or pastry brush, drizzle approximately 1 teaspoon of oil mixture on each potato. Sprinkle with salt and pepper.
  8. If serving immediately, bake potatoes in 425* oven for 15-20 minutes or until you achieve the desired amount of crispiness. Time will vary from oven to oven. If they are not browning quick enough, use broiler setting for the last 5 or so minutes. Watch carefully to make sure they don't burn.
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