Garlic Smashed Potatoes
These potatoes are incredibly tender on the inside yet amazingly crisp on the outside – the perfect side dish to any meal!
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.
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
Ingredients
- 2 pounds baby yellow potatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.
- Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme.
- Place into oven and bake for 25-30 minutes, or until golden brown and crisp.
- Serve immediately.
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oooooooh these look so amazinggg!
I’ve never even seen smashed potatoes like that before. My family always called the mashed ones smashed. I’ll have to make these and add bout a pound of garlic. Thanks for the recipe.
http://cheyenne-style.blogspot.com
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?
You can most certainly use parchment paper for an easy clean up. I simply baked them on the pan for photographic purposes.
Do you have to use kosher salt, what could i use instead
Table salt should work just fine.
Oh yeah! These are awesome!! I could eat a whole plate of those myself!
That’s exactly what I did – they’re so addicting!
I have made Smashed Potatoes a lot, but never like this!!! Woo Hoo, these have got to be Damned Delicious!!!
Can never go wrong with potatoes and garlic. Yum!
Can I use small red potatoes in this recipe?
Yes.
These look so fabulous!
How fun, potato therapy. Great idea, beautiful pics.
Yum! I am sure at some point you will cook something plain and boring like turnip and make it look absolutely irresistible. I don’t know how you do but please don’t stop. 🙂
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! 😀 x
That sounds delish! Will need to try this.
This looks so delicious and comforting!
Add a bit of cheese and I don’t think I could share them!
The Macadame. xx
http://www.creamstop.com
Parmesan… and add a little Itialan dressing with olive oil or spray on top midway thru baking.
I added a little Italian seasoning to the olive oil. 🙂
I wish I could have had the job of smashing them! So fun! And they look incredible. They look so buttery and soft with perfectly crisped edges. Delish!
There is nothing better than smashed potatoes. With garlic and thyme, I’d have a hard time not eating the entire batch!