Smashed Garlic Potatoes

Golden baby potatoes smashed until fluffy, roasted to perfection, and finished with fragrant garlic-infused olive oil and a sprinkle of fleur de sel. These Smashed Garlic Potatoes are the ultimate side dish for any occasion, offering a delightful combination of textures and flavors.

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This easy Modern European side dish takes approximately 55 minutes to prepare from start to finish. With simple ingredients and a straightforward method, it yields four servings that provide 250 calories and 4 g of protein each.

Ingredients

• 1 kg (2.2 lbs) baby potatoes, washed
• 1 ½ tsp fine sea salt (for boiling)
• 80 ml (⅓ cup) extra virgin olive oil
• 4 large garlic cloves, finely minced
• 1 tbsp fresh parsley, finely chopped (optional)
• Fleur de sel, to taste
• Freshly ground black pepper, to taste

Instructions

Step 1

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.

Step 2

Place the potatoes in a large pot, cover with cold water, and add 1 ½ tsp salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender. Drain well.

Step 3

Arrange the cooked potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato to about 1.5 cm (½ inch) thick.

Step 4

Drizzle 2 tbsp of olive oil over the potatoes and gently toss to coat.

Step 5

Roast in the oven for 20–25 minutes, or until edges are golden and crispy.

Step 6

While potatoes roast, heat the remaining olive oil in a small saucepan over low heat. Add minced garlic and gently cook for 2–3 minutes, stirring constantly, until fragrant but not browned. Remove from heat and set aside.

Step 7

Once potatoes are crisp, remove from oven and immediately drizzle with the garlic-infused oil. Sprinkle with fleur de sel, black pepper, and chopped parsley if using.

Step 8

Serve hot.

Zusatztipps für die Zubereitung

For the best results, ensure the potatoes are completely fork-tender before draining. Using a sturdy glass is an excellent way to achieve uniform thickness when smashing the potatoes. Remember to use a baking sheet lined with parchment paper to prevent sticking.

Varianten und Anpassungen

To customize the flavor profile, you can swap the fresh parsley for chives or thyme. For those who enjoy a bit of heat, add a pinch of chili flakes to the garlic oil during the infusion process.

Serviervorschläge

These potatoes are highly versatile; they are excellent when paired with grilled meats or served as a vegetarian main course alongside a fresh seasonal salad.

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With their glistening garlic finish and sea salt crunch, these smashed potatoes are bound to be a hit. Serve them hot and enjoy the perfect balance of a soft interior and crispy exterior!

Recipe FAQs

→ What type of potatoes work best?

Baby or new potatoes with thin skins are ideal as they become tender quickly and hold their shape when smashed.

→ How do I achieve crispy edges?

Ensure potatoes are well-drained and smashed evenly before roasting at a high temperature to develop crispiness.

→ Can I prepare the garlic oil in advance?

Yes, gently infused garlic oil can be made ahead and stored in the refrigerator for up to a week.

→ What can I use instead of fleur de sel?

Coarse sea salt or flaky finishing salt provides a similar texture and flavor contrast.

→ Are there herb variations to try?

Fresh parsley is classic, but chives or thyme also complement the flavors beautifully.