Smashed Garlic Baby Potatoes
Garlic and Potato lovers rejoice! Smashed Garlic Baby Potatoes are a dream come true for those who enjoy garlic, potatoes, and fresh herbs. These tender, creamy crispy smashed potatoes are coated in garlic, lightly seasoned, and baked until crispy outside! Great served as a side or an appetizer – they won’t last long! I love these so much because of how simple and fun they are to make. You can transform ordinary potatoes into this delicious side or appetizer with just a handful of ingredients. All you need are some baby potatoes; you could also use larger potatoes, and the cooking time will need to be adjusted. A Complete Guide to 12 Types of Potatoes – 2023 – MasterClass. This article will help you choose the best potatoes for different recipes. Fresh garlic cloves, olive oil, herbs, salt, and pepper. The flavors of these ingredients will leave your taste buds dancing with delight.
What sets smashed garlic potatoes apart from other potato dishes is their unique texture. By smashing the boiled potatoes before roasting them, you achieve a delightful balance of crispy and creamy goodness. The outer edges become golden and crispy, while the insides remain soft and creamy.
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They pair perfectly with various main courses, from juicy steaks to succulent roasted chicken, Stuffed Peppers, or vegetarian dishes. Served alongside your eggs and bacon on a Sunday morning. You can add your creative twist to the recipe by incorporating herbs like fresh or dried rosemary and fresh or dried thyme or even sprinkling Parmesan cheese. How about bacon and cheddar cheese sprinkled on top?! The possibilities are endless!
What Type of Potatoes Can I Use?
You can use any little potatoes for this recipe, however, the larger the potato the longer the cooking time will be. I find small red or white about the size of a golf ball work best. The small the potato the crispier the outside will get. I have even used fingerling potatoes for this recipe, and they turned out great! Yukon gold are a favorite too, they are creamy and sweet.
What Ingredients You Need
Baby Potatoes red or white
olive oil
minced garlic or garlic powder
fresh chives
fresh parsley
butter
salt and pepper
How To Make Smashed Garlic Baby Potatoes
Place potatoes in a large pot of salted water, boil in the salted boiling water until fork tender.
Drain the potatoes and let cool and air dry for about 5 minutes.
Place them in a single layer on a parchment paper lined baking pan; use a sheet pan large enough so you have room to smash them.
Now, the fun part! Smash the potatoes down to about a 1/2 inch using your palm, a potato masher, or the bottom of a glass.
Brush olive oil on all potatoes and sprinkle with salt and pepper. Bake for 40 minutes until you have crispy edges.
Meanwhile in a small bowl mix together the melted butter, chives, parsley and garlic.
Remove from oven and using a pastry brush, coat each potato with the garlic butter and herb mixture.
Serve with a side of sour cream or your favorite dipping sauce!
Storing Leftovers
To store smashed garlic baby potatoes, follow these tips:
- Let the potatoes cool to room temperature before storing them.
- Place the potatoes in an airtight container with a lid.
- Store the container in the refrigerator for up to 3-4 days.
- If you want to reheat the potatoes, place them in a preheated oven (350°F) for 10-15 minutes or until heated through.
These storage tips will help keep your smashed garlic baby potatoes fresh and flavorful for several days. Enjoy!
Can I Freeze Smashed Garlic Baby Potatoes?
Yes, you can freeze smashed garlic potatoes. Place in freezer bags or sealed containers and freeze for up to 3 months. To reheat, allow to thaw overnight in the refrigerator. Place in oven or air fryer and heat through.
Apparel for the foodies & grillers!
Smashed Garlic Baby Potatoes
Ingredients
- 1 1/2 pound baby potatoes red or white
- 1/4 cup salt
- 4 Tbsp olive oil divided
- 2 Tbsp salted butter melted
- 2 Tbsp fresh chives minced
- 2 Tbsp fresh parsley minced
- 2 cloves garlic minced
- 3/4 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven 425 ℉
- Place potatoes in a 3 quart stockpot and cover with water. Add 1/4 cup salt. Bring to a boil and cook potatoes until tender. About 12 minutes, depending on the size of your potatoes.
- Drain potatoes and cool and air dry for about 5 minutes.
- Brush 2 Tbsp of olive oil on bottom of a baking sheet. Place potatoes on baking sheet and with either the palm of your hand or the bottom of a glass smash each potato to about a 1/2" thickness. Brush tops of potatoes with remaining olive oil and salt and pepper tops.
- Place in oven and bake 30-35 minutes until crisp and golden.
- Meanwhile mix 2 Tbsp melted butter, chives, parsley and garlic in a small bowl.
- Remove potatoes from oven and brush each potato with the butter and herb mixture.