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
