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Okay, listen up! If you’re looking for a potato side dish that’ll make everyone at the table go wild, you’ve *got* to try these crispy smashed potatoes with garlic. Seriously, the texture is just unreal – all crunchy edges and fluffy insides. I’m Catherine, and I just love finding ways to make impressive dishes feel totally doable for us home cooks. You know, bringing that approachable elegance Catherine Valdès is all about? This recipe is exactly that! It started with my dad’s love for simple, delicious food and turned into this gem that’s perfect for any occasion, especially holidays when you want something a little special without a ton of fuss.
- Why You'll Love These Crispy Smashed Potatoes with Garlic
- Ingredients for Crispy Smashed Potatoes with Garlic
- Essential Equipment for Roasting Smashed Potatoes
- How to Prepare Crispy Smashed Potatoes with Garlic
- Tips for Perfectly Crispy Smashed Potatoes
- Serving Suggestions and Flavor Variations
- Storing and Reheating Leftover Crispy Smashed Potatoes
- Frequently Asked Questions About Garlic Smashed Potatoes
- Nutritional Information Estimate
Why You’ll Love These Crispy Smashed Potatoes with Garlic
You’re going to adore this recipe because:
- They’re incredibly easy to whip up, even on a busy weeknight.
- That shatteringly crispy texture is pure potato perfection.
- The garlic and herb flavor combo is just *chef’s kiss*.
- It’s the ultimate crowd-pleasing crunchy potato side that disappears fast!
Ingredients for Crispy Smashed Potatoes with Garlic
Alright, for this amazing roasted smashed potato recipe, you don’t need much, which is part of the beauty! Here’s what you’ll want to grab:
- About 2 pounds of baby potatoes – whatever kind looks good at the store! Just make sure they’re scrubbed clean.
- 1 tablespoon of good olive oil. Use what you’ve got, but a decent extra virgin olive oil makes a difference.
- 4 cloves of garlic, all minced up nice and fine. Fresh garlic is key here!
- 1 teaspoon of salt. Adjust this to your taste, of course.
- 1/2 teaspoon of freshly ground black pepper. It just tastes better!
- And a quarter cup of fresh parsley, chopped, for that pop of green and fresh flavor right at the end.
Essential Equipment for Roasting Smashed Potatoes
To make these perfect crispy smashed potatoes, you just need a few trusty kitchen staples. Grab a big pot for boiling, a sturdy baking sheet (I like to use one with a lip so nothing rolls off!), and some parchment paper for easy cleanup. And for the smashing, a good old-fashioned potato masher or even the flat bottom of a sturdy glass will do the trick!
How to Prepare Crispy Smashed Potatoes with Garlic
Alright, let’s get these potatoes ready to shine! It’s a pretty straightforward process, and honestly, kind of fun. You’ll feel like a pro just following these steps to make your own perfect crispy smashed potatoes with garlic.
Boiling the Potatoes
First things first, we want our potatoes nice and tender. Get a big pot, fill it with water, and add a good sprinkle of salt – think how salty the ocean is, but maybe a little less! Pop your scrubbed baby potatoes in and bring it all to a boil. Let them bubble away for about 15 to 20 minutes, or until you can easily poke a fork into one. The most important thing here is to drain them really well after. Like, super well! We want all that extra water GONE so we can get them nice and crispy later.
Smashing and Seasoning
Now for the fun part – the smashing! Carefully spread your drained potatoes out on that parchment-lined baking sheet. Now, grab the bottom of a sturdy glass or a potato masher. Gently but firmly press down on each potato. You want to flatten them into disc shapes, but don’t totally obliterate them! We’re going for smashed, not mashed. Once they’re all smooshed, it’s time for the flavor. Drizzle that lovely olive oil all over them. Then, sprinkle on your minced garlic, salt, and pepper. Make sure everything gets distributed evenly so every bite is tasty!
Roasting for Maximum Crispiness
Okay, into the hot oven they go! We preheated it to 400°F (200°C), remember? Pop that baking sheet in and let them roast for about 25 to 30 minutes. You’re looking for them to turn a beautiful golden brown and get wonderfully crispy around the edges. If your oven has hot spots, give the pan a little turn halfway through. When they look perfectly golden and inviting, they’re ready to come out. Trust me, the smell alone is going to be amazing!
Tips for Perfectly Crispy Smashed Potatoes
You know, getting that perfect crispy crunch on these potatoes is all about a few little tricks. So, let’s talk about how to make this roasted smashed potato recipe absolutely foolproof:
- Make sure those boiled potatoes are REALLY dry before you smash them. I usually give them a good shake in the colander, and then maybe even let them sit for a minute or two. Any extra moisture is the enemy of crispiness!
- Don’t cram them onto the baking sheet! Give them a little breathing room. If they’re too crowded, they’ll steam instead of roast, and that’s not what we want for a super crunchy potato side.
- When you’re smashing, aim for a gentle but firm press. You want them to flatten out and get a nice rough surface for all those crispy bits, but you don’t want them to turn into mush. It’s a feel thing!
Serving Suggestions and Flavor Variations
These crispy smashed potatoes with garlic are so versatile, they’ll be your new go-to side for almost anything! They’re fantastic with a roast chicken, grilled steak, or even a big veggie burger. And for holidays? Oh, they’re a total showstopper! Plus, don’t forget about dipping! A dollop of creamy aioli or even some good old ketchup on the side? Perfection. If you want to mix things up, try adding some dried rosemary or a pinch of smoked paprika along with the garlic and salt before roasting. You could even sprinkle a little grated Parmesan cheese over them in the last few minutes of baking. Yum!
Storing and Reheating Leftover Crispy Smashed Potatoes
Got any leftover crispy smashed potatoes? Lucky you! Just pop them into an airtight container once they’ve cooled down a bit and stash them in the fridge. To get that amazing crispiness back, the best way is to pop them into a preheated oven at around 375°F (190°C) for about 10-15 minutes, or until they’re warmed through and crunchy again. An air fryer works super well for this too – just a few minutes at a slightly lower temp, and they’ll be almost as good as the first time!
Frequently Asked Questions About Garlic Smashed Potatoes
Got questions about making these amazing garlic smashed potatoes? I’ve got answers!
Can I use larger potatoes for smashing?
You sure can! While baby potatoes are great because they’re already a nice size, larger potatoes will work too. Just cut them into smaller, more manageable pieces after boiling – about 2-3 inches across is good. You’ll just want to make sure they all get nicely smashed and are roughly the same size on the baking sheet so they cook evenly.
How do I prevent these smashed potatoes from sticking?
The biggest trick is that parchment paper I mentioned! It’s really your best friend for easy cleanup and preventing sticking. Also, make sure your potatoes aren’t too wet when you smash them and that you’ve got enough olive oil drizzled over everything before they hit the oven. That fat layer is crucial for getting that lovely golden color and keeping them from clinging to the pan.
Can I make these crispy smashed potatoes ahead of time?
You know, these are definitely best enjoyed fresh out of the oven because that’s when they’re at their absolute crispiest. However, you can totally boil and smash them a few hours ahead of time. Just keep them at room temperature on the baking sheet, covered loosely with plastic wrap, and then throw them in the oven when you’re ready to serve. They won’t be *as* crispy as if you did them all at once, but they’ll still be delicious!
Nutritional Information Estimate
Just a little note that all the nutritional details you might see for these garlic smashed potatoes are really just estimates. Things can change so much depending on the exact size of your potatoes, the brand of olive oil, and how much salt you decide to sprinkle on. So, use it as a general guide!
PrintCrispy Smashed Potatoes with Garlic
A crowd-pleasing potato side dish that is boiled, smashed, and oven-roasted until crunchy. Perfect for holidays or any meal.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds baby potatoes
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Boil the baby potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and place them on a baking sheet lined with parchment paper.
- Using the bottom of a glass or a potato masher, gently smash each potato.
- Drizzle the smashed potatoes with olive oil.
- Sprinkle minced garlic, salt, and pepper over the potatoes.
- Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy.
- Garnish with fresh parsley before serving.
Notes
- Serve with your favorite dipping sauce, such as aioli or ketchup.
- For extra flavor, add a pinch of paprika or rosemary before roasting.
- Ensure potatoes are well-drained to achieve maximum crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg