Vegetables & Sides
Crispy Garlic Smashed Potatoes
Boiled potatoes flattened under a glass and roasted in roasted garlic olive oil until the edges shatter.
- 55 min total
- 10 min prep
- 45 min cook
- Easy
- Serves 4-6
- Vegetarian
Ingredients
- 2 lb baby potatoes, similar in size
- 1 tbsp salt, for the cooking water
- 5 tbsp Roasted Garlic Olive Oil, divided
- 1 tsp flaky salt
- 1/2 tsp black pepper
- 1/2 cup freshly grated Parmesan (optional)
- 2 tbsp chopped fresh chives or parsley
Let’s make it
- Put the potatoes in a large pot, cover with cold water, add the tablespoon of salt and bring to a boil. Simmer 18-20 minutes, until a knife slides in with no resistance.
- Drain well and let the potatoes steam dry in the colander for 5 minutes. This step is what makes them crisp later.
- Heat the oven to 450F. Brush a sheet pan with 1 tbsp Roasted Garlic Olive Oil.
- Space the potatoes out on the pan and press each one flat with the base of a glass or a measuring cup, to about half an inch. Some cracking is exactly what you want.
- Brush the tops with 3 tbsp of the oil and season with the flaky salt and pepper.
- Roast 22-25 minutes, until the edges are brown and brittle. Scatter over the Parmesan, if using, and roast 3 minutes more.
- Finish with the last tablespoon of oil and the herbs.
Why it works
Smashing multiplies the surface area, so one potato gives you a dozen crisp edges instead of a smooth skin. Letting them steam dry after boiling drives off the water that would otherwise stop them browning.
The OTM finish
A final tablespoon of Roasted Garlic Olive Oil brushed over the hot potatoes as they leave the oven.
Make it your own
Add rosemary or thyme to the pan, serve with a lemon-and-yogurt dip, or press a whole garlic clove under each potato before roasting.
Quick tip
Press slowly and evenly. A quick hard smash breaks the potato into pieces instead of flattening it.
Shop the recipe
The bottle this recipe is built on.