Save Experience the ultimate side dish with these smashed garlic potatoes. Golden baby potatoes are boiled until tender, then crushed and roasted until their edges reach a perfect, shatteringly crisp texture. Finished with a fragrant, homemade garlic-infused olive oil and a touch of fleur de sel, these potatoes are as beautiful as they are delicious.
Save The secret lies in the double-cooking method: boiling ensures the interior is soft, while roasting at high heat develops that signature crunch. Infusing the oil with fresh garlic at the very end ensures the flavor is vibrant and aromatic without any bitterness.
Ingredients
- Potatoes: 1 kg (2.2 lbs) baby potatoes, washed, 1 ½ tsp fine sea salt (for boiling)
- Garlic Oil: 80 ml (⅓ cup) extra virgin olive oil, 4 large garlic cloves, finely minced, 1 tbsp fresh parsley, finely chopped (optional)
- Finishing: Fleur de sel and 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 1
- 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 dry after draining before you toss them in oil. This helps them crisp up faster. When smashing, aim for a uniform thickness of 1.5 cm so they roast evenly.
Varianten und Anpassungen
To add a bit of heat, stir a pinch of chili flakes into the garlic oil while it infuses. You can also swap the parsley for fresh chives or thyme depending on what herbs you have on hand.
Serviervorschläge
These potatoes are an excellent accompaniment to grilled meats like steak or chicken. For a vegetarian meal, serve them alongside a large green salad or roasted Mediterranean vegetables.
Save This simple yet elegant preparation is sure to become a staple in your kitchen. Enjoy the satisfying crunch and rich garlic aroma of these perfectly roasted baby potatoes.
Recipe FAQ
- → How do I achieve crispy edges on the potatoes?
Make sure to roast the smashed potatoes at a high temperature (around 220°C/425°F) and use enough olive oil to coat them well. This helps develop golden, crispy edges while keeping the interior fluffy.
- → Can I prepare the garlic oil in advance?
Yes, gently cook minced garlic in olive oil until fragrant but not browned, then let it cool and store in the refrigerator for up to two days for optimal flavor.
- → What potatoes work best for smashing?
Golden baby potatoes are ideal due to their tender texture and small size, which allow them to cook evenly and smash without falling apart.
- → Is there a way to add extra heat to the dish?
Adding a pinch of chili flakes to the garlic oil infuses a subtle spicy warmth that complements the roasted potatoes nicely.
- → Can fresh herbs be substituted?
Yes, parsley can be substituted with chives or thyme according to your taste preferences to add a different herbal note.