If you love crispy, garlicky comfort food, this Crispy Garlic Smashed Potatoes Recipe will quickly become one of your go-to sides. Imagine tender baby Yellow Dutch potatoes boiled until just right, then smashed and roasted to golden perfection, all coated in a rich garlic olive oil glaze and topped with sharp parmesan and fresh spring onions. Every bite delivers a fantastic crunch paired with the comforting earthiness of potatoes and the irresistible aroma of roasted garlic. It’s simple enough for a weeknight dinner yet special enough to impress guests, making these potatoes an absolute must-try.
Ingredients You’ll Need
Though this Crispy Garlic Smashed Potatoes Recipe calls for just a handful of ingredients, each one plays an important role in delivering that perfect balance of flavor, texture, and color. From the creamy baby potatoes to the punchy garlic oil glaze and the savory parmesan topping, every component is essential.
- Baby Yellow Dutch Potatoes (15): Tender and perfectly sized for smashing, their thin skin crisps beautifully in the oven.
- Salt (1/2 tsp): Enhances the natural flavor of the potatoes and seasons the boiling water for even seasoning inside out.
- Extra virgin olive oil (1/4 cup): Brings richness and a luscious base for the garlic glaze.
- Garlic cloves (3, minced): Infuses the oil with that classic, mouthwatering garlicky punch that never disappoints.
- Salt & pepper: Simple seasoning that balances and layers the flavor.
- Shredded parmesan cheese (1/2 cup): Adds a salty, nutty crisp topping that melts and browns perfectly under heat.
- Fresh green/spring onions (2 stalks, thinly sliced): Adds a fresh pop of color and mild sharpness when garnishing.
- Sour cream (to serve): Offers a cool, creamy counterpoint to the crispy, garlicky potatoes.
How to Make Crispy Garlic Smashed Potatoes Recipe
Step 1: Boil the Potatoes
Start by preheating your oven to 220ºC (425ºF) and greasing a large baking sheet. Puncture each baby Yellow Dutch potato a few times with a fork to help steam escape during boiling and roasting. Bring a large pot of salted water to a boil and add the potatoes with the lid on. After it returns to a boil, remove the lid and continue cooking until the potatoes are tender and easily pierced by a fork – about 15 to 20 minutes. While your potatoes cook, you have the perfect opportunity to prepare the garlic oil glaze.
Step 2: Prepare the Garlic Oil Glaze
In a small bowl, whisk together extra virgin olive oil, minced garlic, salt, and pepper. This simple yet mighty mixture is the heart of the “garlic” in this Crispy Garlic Smashed Potatoes Recipe. The flavor will permeate both the potatoes and the crispy edges once baked.
Step 3: Smash the Potatoes
Drain the boiled potatoes and transfer them to your greased baking sheet. Using the bottom of a glass or a fork, gently press down on each potato to flatten it just a bit without breaking it into pieces. This smashing step creates all the surface area that will crisp up beautifully in the oven. For even crispier potatoes, let them cool for about 5 minutes to help them dry out slightly before the next step.
Step 4: Glaze, Top, and Bake
Drizzle the garlic oil glaze generously over the smashed potatoes, making sure each one gets a good coating. Using a pastry brush can help distribute the glaze evenly for maximum flavor. Next, sprinkle the shredded parmesan cheese over the potatoes. The parmesan will melt and brown to add a mouthwatering crust. Bake for 35 to 40 minutes until the potatoes are golden, crisp, and smelling incredible.
How to Serve Crispy Garlic Smashed Potatoes Recipe
Garnishes
The magic of this Crispy Garlic Smashed Potatoes Recipe doesn’t stop right out of the oven. Once baked, scatter thinly sliced green or spring onions over the top for a fresh, sharp contrast to the rich garlic and parmesan. A dollop of cool sour cream on the side balances the crispy, salty flavors perfectly and adds a creamy texture that completes the dish.
Side Dishes
These potatoes are incredibly versatile and can play the perfect supporting role alongside just about anything. Pair them with grilled meats, roasted chicken, or fish for a hearty meal. They also work beautifully with a fresh green salad for a lighter, yet still satisfying, dinner. Their garlicky, crispy nature brings oomph to simple proteins and veggies alike.
Creative Ways to Present
To elevate your presentation, arrange the Crispy Garlic Smashed Potatoes on a rustic wooden platter with lemon wedges and fresh herbs like rosemary or thyme sprinkled over the top. For a fun twist, serve them as a tapas-style appetizer with small bowls of sour cream, spicy aioli, or salsa verde for dipping. These potatoes easily shine in both casual and elegant dining settings.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which might be tough), store them in an airtight container in the refrigerator for up to 3 days. To preserve that delightful crispiness, avoid stacking and place a paper towel between layers if you must.
Freezing
While freezing cooked smashed potatoes is possible, it’s not ideal as the texture can suffer. If you want to freeze them, it’s better to do so before baking: boil and smash the potatoes, then freeze them in a single layer. When ready to eat, bake directly from frozen, adding a few extra minutes to the cooking time.
Reheating
To regain the crispy exterior when reheating leftovers, use your oven or an air fryer at 200ºC (400ºF) for about 10 minutes until they are warmed through and crunchy again. Avoid microwaving, which can turn them mushy and sad.
FAQs
Can I use other types of potatoes instead of Yellow Dutch?
Absolutely! While Yellow Dutch potatoes are ideal for their size and texture, small red potatoes or baby Yukon Golds also work wonderfully. Just ensure they are tender enough to smash.
How can I make this dish vegan?
Skip the parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast for a cheesy flavor. Also, use a vegan sour cream or omit it completely.
Can I prepare these potatoes ahead of time for a party?
You can boil and smash the potatoes a day in advance, keeping them covered in the fridge. When guests arrive, glaze, top with parmesan, and bake fresh for the crispiest results.
What if I don’t have fresh garlic?
Fresh garlic is best for this recipe’s vibrant flavor, but you can substitute with garlic powder. Use about 1 teaspoon and mix it into the olive oil glaze carefully to avoid overpowering.
How do I get the potatoes extra crispy?
Allowing the smashed potatoes to dry out slightly before baking helps with crispiness. Also, making sure the garlic oil is liberally applied and baking uncovered at a high temperature ensures that golden crust we all love.
Final Thoughts
This Crispy Garlic Smashed Potatoes Recipe is a beautiful celebration of simple ingredients transformed into something extraordinary. Its combination of tender interiors and irresistibly crispy edges, enhanced with garlicky goodness and cheesy richness, makes it a side dish you’ll want to make on repeat. Give it a try, and trust me, these potatoes will have a permanent spot at your dinner table.
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Crispy Garlic Smashed Potatoes Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
Description
Crispy Garlic Smashed Potatoes are a delightful side dish made by boiling baby potatoes until tender, smashing them gently, and then roasting them to golden perfection with a flavorful garlic oil glaze and parmesan cheese. Finished with fresh green onions and served with sour cream, these potatoes offer a perfect balance of crunchy texture and savory flavor.
Ingredients
Boiled Potatoes
- 1/2 tsp salt
- 15 baby Yellow Dutch Potatoes (900g/2 pounds/32 oz)
Garlic Oil Glaze
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, peeled and minced
- Salt & pepper, to season
Topping
- 1/2 cup shredded parmesan cheese
- 2 stalks fresh green/spring onion, thinly sliced
- Sour cream, to serve
Instructions
- Preheat & Prepare Baking Sheet: Preheat your oven to 220ºC (425ºF) and grease a large baking sheet (9-inch x 13-inch or 22cm x 33cm) with butter or oil to prevent sticking.
- Pierce Potatoes: Use a fork to puncture each baby potato a few times, which creates air holes that help cook them evenly.
- Boil Potatoes: Fill a large pot halfway with water, bring it to a boil, then add salt. Add the potatoes, cover with a lid, and return to a boil. Once boiling, remove the lid and cook for 15–20 minutes or until the potatoes can be easily pierced with a fork.
- Prepare Garlic Oil Glaze: While potatoes boil, combine extra virgin olive oil, minced garlic, salt, and pepper in a small bowl. Mix well and set aside to infuse flavors.
- Drain and Smash Potatoes: Drain the boiled potatoes in a colander and transfer them to the greased baking sheet. Use the bottom of a glass or a fork to gently press down on each potato, smashing them without breaking apart completely.
- Optional Cooling: Allow the smashed potatoes to cool for 5 minutes to help them dry slightly, which aids in crisping during baking.
- Glaze and Add Cheese: Evenly drizzle the garlic oil glaze over the smashed potatoes. If needed, use a pastry brush for even coverage. Sprinkle shredded parmesan cheese over the top.
- Bake: Place the baking sheet in the preheated oven and bake for 35–40 minutes, or until the potatoes are golden brown and crispy on the edges.
- Garnish and Serve: Remove from oven, garnish with thinly sliced green onions, and serve with sour cream alongside. Enjoy your crispy garlic smashed potatoes!
Notes
- For extra crispiness, allow the potatoes to dry slightly before baking.
- You can substitute baby Yellow Dutch potatoes with baby red or Yukon gold potatoes as alternatives.
- Adjust garlic quantity depending on your taste preference for stronger or milder garlic flavor.
- Sour cream can be replaced with Greek yogurt for a healthier option.
- Make sure not to smash the potatoes too thin to prevent them from falling apart.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
