Garlic Smashed Potatoes

Garlic Smashed Potatoes - These potatoes are incredibly tender on the inside yet amazingly crisp on the outside!

These potatoes are incredibly tender on the inside yet amazingly crisp on the outside – the perfect side dish to any meal!

Garlic Smashed Potatoes - These potatoes are incredibly tender on the inside yet amazingly crisp on the outside!

I hope you all had a wonderful Valentine’s Day. Jason and I couldn’t manage to get those dinner reservations so he surprised me with a very fancy take-out dinner from Grégoire. It was actually just as romantic as we sat on our couch in our pajamas, devouring our deep fried quails while watching The Hangover. But now that this holiday is out of the way, let’s talk potatoes.

Garlic Smashed Potatoes - These potatoes are incredibly tender on the inside yet amazingly crisp on the outside!

Garlic Smashed Potatoes - These potatoes are incredibly tender on the inside yet amazingly crisp on the outside!

Garlic Smashed Potatoes - These potatoes are incredibly tender on the inside yet amazingly crisp on the outside!

Garlic Smashed Potatoes - These potatoes are incredibly tender on the inside yet amazingly crisp on the outside!

Garlic Smashed Potatoes - These potatoes are incredibly tender on the inside yet amazingly crisp on the outside!

Garlic Smashed Potatoes - These potatoes are incredibly tender on the inside yet amazingly crisp on the outside!

Now if you’ve never had smashed potatoes before, you are in for quite a treat. It’s pretty much the best kind of potato side dish you could ever have – fluffy on the inside yet incredibly crisp on the outside. Couple that with some garlic goodness and  fresh thyme, and it is absolute perfection. It’s so good, you’ll want to devour it all without a main dish!

Garlic Smashed Potatoes - These potatoes are incredibly tender on the inside yet amazingly crisp on the outside!

Garlic Smashed Potatoes

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Yield 4 servings

Garlic Smashed Potatoes

These potatoes are incredibly tender on the inside yet amazingly crisp on the outside - the perfect side dish to any meal!

Ingredients

  • 24 ounces Dutch yellow baby potatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic, pressed
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
  • In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
  • Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme.
  • Place into oven and bake for 18-20 minutes, or until golden brown and crispy.
  • Serve immediately.

Notes

Adapted from Let's Dish

http://damndelicious.net/2014/02/14/garlic-smashed-potatoes/


Comments

  1. says

    I cannot believe how incredible these look for being..well smashed potatoes! Anything garlic is usually a feast for rumbling tummies, I want these in my life!
    So happy to hear you enjoyed Valentine’s! I went on a girl’s night, a lot of chocolate and wine were had, oh! And pancakes! :D x

  2. Lara says

    These look really yummy. Do they get just as crispy on parchment paper? Your recipe says to use the paper but your photos are on a bare pan?

  3. gina's groceries says

    Well….. success! the pig, alias guinea, says 10 out of 10 WOo HOo so hard to please that man thank you from the bottom of my heart :-)

  4. says

    I tried these tonight as a side dish with Dover sole and mixed steamed greens. Wow!! They were delicious and I wish I’d made more.

  5. Kathy says

    These look exactly like “Crash Hot Potatoes” a dish I had in Australia I had while visiting. They serve them everywhere!. My girlfriend gave me the recipe and I make them all the time..my husband and kids love them. I’m not sure why they call them this, but I added, in addition to thyme; rosemary, parsley, actually any fresh herb I had laying around. Your site is amazing..everything is delicious and fresh and healthy

    • Loz says

      “Crash Hot” is an Australian expression. It means good, but people usually use it to describe things that aren’t great, e.g. “I’m not feeling too crash hot today”. I never really thought about it but now I’m typing it out, it seems really strange, lol.

  6. K Hays says

    I do something similiar with my smashed potatoes. After smashing (I prefer to smash between my hands — I find it’s easier to keep them together that way), I put in a cast iron skillet, place a blob of pesto on top and then put the skillet on the bbq. Close the bbq and cook for about 10 minutes on high, then flip the potatoes over and cook for another 10 minutes. I made them last night and just had some left overs for lunch today. YUMMY!

  7. Rhea says

    Hello! I’m new to cooking and would really love to try this recipe.. would garlic seasoning ok to use? What is pressed garlic?

    • Chungah says

      It is best to use fresh garlic that is pressed. “Pressed” is simply a technique used to literally press a clove of garlic using a kitchen tool into very little pieces, an alternative to mincing garlic.

  8. Linda says

    I just happen to have a pot on the stove making a batch for the week. I don’t have time to start from scratch at night but I make several things ahead on Sunday and finish them for dinner each night in under 20 min. These are so adaptable. Some nights I add cheese and maybe bacon. Other nights chili and sour cream or broccoli and cheese or just plain sour cream and chives. For me just adding a salad or veggoe makes a full meal. To hubby’s I have to add some kind of meat that I have cooked ahead. I haven’t thought about it but I bet the only thing that would make them better would be if they were new potatoes. OMGosh! Blessings.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *