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- 1.5 lbs baby Yukon gold potatoes - 4 cloves garlic, minced - 1/4 cup olive oil The star of this dish is the baby Yukon gold potatoes. They are naturally creamy and buttery. I love using them because they hold their shape well after cooking. Next up is minced garlic. Garlic adds a rich, savory flavor that makes these potatoes irresistible. Lastly, we have olive oil. It brings out the taste of the garlic and helps achieve that perfect crispy texture. - 1 teaspoon dried rosemary - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Optional: grated Parmesan cheese For seasonings, dried rosemary and thyme add depth. Fresh herbs bring brightness and freshness. Salt and pepper are essential for balancing the flavors. As a finishing touch, I like to sprinkle fresh parsley for color. If you want a cheesy twist, add grated Parmesan cheese in the last few minutes of baking. It melts beautifully and enhances the dish even more. {{ingredient_image_1}} Start by adding the baby Yukon gold potatoes to a large pot. Cover them completely with cold water. This helps them cook evenly. Bring the pot to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes. Check for doneness with a fork; they should be tender but not falling apart. Once done, drain the potatoes and let them cool slightly. In a small saucepan, heat the olive oil over medium heat. Add the minced garlic, dried rosemary, and dried thyme. Stir the mixture often for about 2-3 minutes. You want the garlic to smell great but not turn brown. Brown garlic can taste bitter. If it starts to brown, take it off the heat right away. On a greased baking sheet, place the boiled potatoes. Use a potato masher or the bottom of a glass to gently smash each potato. Aim for about 1/2 inch thickness. This thickness helps them get nice and crispy. Be careful not to break them apart; you want each potato to stay in one piece. Preheat your oven to 425°F (220°C). Once heated, bake the smashed potatoes for 25-30 minutes. Look for a golden-brown color and crispy edges. This is when they are done. If you want extra crispiness, you can bake them a few minutes longer. In the last 5 minutes of baking, you can sprinkle grated Parmesan cheese over the potatoes if you want. This adds a nice cheesy flavor. When they come out of the oven, let them cool for a couple of minutes. Finally, sprinkle fresh chopped parsley on top before serving. Enjoy your crispy garlic smashed potatoes! To get your potatoes extra crispy, try these tips: - Bake at High Heat: Set your oven to 425°F (220°C). This high heat helps the edges crisp up nicely. - Use Olive Oil: Olive oil has a good smoke point. It helps the potatoes brown without burning. Using the right tools makes a big difference: - Ideal Potato Masher: A sturdy masher helps you smash the potatoes evenly. Look for one with a wide base. - Baking Sheet Options: Use a heavy-duty baking sheet. It spreads heat evenly and avoids warping. Storing your leftovers correctly keeps them tasty: - Storing Leftovers: Place cooled potatoes in an airtight container. They stay fresh in the fridge for about 3 days. - Reheating for Optimal Texture: To reheat, bake them again at 400°F (200°C) for about 10-15 minutes. This restores their crispiness. Pro Tips Choose the Right Potatoes: Baby Yukon gold potatoes are ideal for this recipe due to their creamy texture and flavor, but you can also use red potatoes for a different taste. Get Creative with Herbs: Feel free to experiment with other herbs like thyme or oregano to customize the flavor profile to your liking. Smash with Care: When smashing the potatoes, apply even pressure to ensure they don't completely fall apart; you want them to hold some shape for better crispiness. Perfect Baking Temperature: Baking at a high temperature ensures a crispy exterior; if you're not getting the desired crispiness, try broiling for the last few minutes. {{image_2}} You can boost the taste of your crispy garlic smashed potatoes by adding herbs and spices. Fresh herbs like basil or chives can bring a new twist. You can also try spices like paprika or cayenne for a little heat. Cheese is another great way to enhance flavor. While Parmesan is a classic choice, feel free to experiment with feta or cheddar. Each cheese adds a unique taste and texture. If you want to make these potatoes vegan-friendly, simply skip the cheese. You can replace the olive oil with a plant-based butter for extra richness. For gluten-free options, rest easy. This dish is naturally gluten-free. Just ensure any spices or additional ingredients are labeled gluten-free to stay safe. You can switch up the type of potatoes you use. Red potatoes or fingerlings work well and add a different flavor. They may require slight changes in cooking time, so keep an eye on them. For red potatoes, remember they may cook faster than Yukon golds. Fingerlings might need a bit longer, so test them with a fork for doneness. Adjust cooking times based on the type of potato you choose. Crispy garlic smashed potatoes pair well with many main dishes. They shine next to roasted chicken or grilled steak. The rich flavors of garlic complement the meat perfectly. For a lighter option, serve them with baked fish. The crispy texture adds a delightful crunch to any meal. For side dishes, think fresh salads. A simple mixed green salad brightens the plate. You can also try coleslaw for a crunchy contrast. Roasted vegetables work well too, adding color and nutrients. Plating can make your dish look even better. Use a large platter for a family-style meal. Arrange the smashed potatoes in a circle, leaving space in the middle. Add a small bowl of sauce or dip for fun. Garnishing can elevate your dish. Sprinkle fresh parsley on top for a pop of color. If you want a festive touch, add grated Parmesan cheese just before serving. This gives a nice contrast to the golden potatoes. Want to prepare in advance? You can boil the potatoes a day early. Store them in the fridge after cooling. This saves time on the day of your gathering. When it’s time to serve, smash and bake the potatoes. Reheating is easy; just pop them in the oven. Bake at 425°F for about 10-15 minutes or until hot. This keeps them crispy and delicious! To make potatoes crispy, you need to smash them well. The thicker they are, the less crispy they will be. After smashing, coat them with olive oil. Bake at a high temperature, like 425°F (220°C). This helps create a crispy outside. Turning the potatoes halfway through baking can help as well. Yes, you can use other potatoes for this dish. Red potatoes work well, but they may not be as creamy. Russets are drier and might give a different texture. Fingerling potatoes are also a fun choice. Just remember to adjust the cooking time if needed. These potatoes pair well with many dishes. Try serving them with grilled chicken or steak. They also go great with roasted vegetables. For a lighter meal, serve them with a fresh salad. Don’t forget to add your favorite dipping sauce, like aioli or ranch. To store leftovers, place them in an airtight container. Keep them in the fridge for up to three days. When ready to eat, reheat in the oven at 375°F (190°C). This will help them regain some crispiness. You can also microwave them, but they won’t be as crispy. Yes, you can make these potatoes ahead of time. Follow the recipe until just before baking. Store the smashed potatoes in the fridge for up to a day. When you’re ready, drizzle with garlic oil and bake. This way, you save time when serving. You now have a clear guide for making crispy garlic smashed potatoes. We covered the key ingredients: Yukon gold potatoes, garlic, and olive oil. You learned the best techniques for boiling, smashing, and baking to get that perfect crispy texture. Remember to add your favorite herbs and cheeses for extra flavor. These potatoes pair well with many dishes and can be a hit at gatherings. Enjoy experimenting with variations and serving ideas to make them your own. Happy cooking!

Crispy Garlic Smashed Potatoes

Deliciously crispy smashed potatoes infused with garlic and herbs.
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1.5 lbs baby Yukon gold potatoes
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • to taste fresh parsley, chopped (for garnish)
  • optional grated Parmesan cheese

Instructions
 

  • In a large pot, add the baby Yukon gold potatoes and cover them with cold water. Bring to a boil over medium-high heat and cook for about 15-20 minutes or until the potatoes are fork-tender. Drain and let them cool slightly.
  • In a small saucepan, heat the olive oil over medium heat. Add the minced garlic, rosemary, and thyme. Cook for 2-3 minutes, stirring frequently, until the garlic is fragrant but not browned. Remove from heat.
  • On a greased baking sheet or lined with parchment paper, place the boiled potatoes. Use a potato masher or the bottom of a glass to gently smash each potato until they are about 1/2 inch thick, being careful not to break them apart.
  • Drizzle the garlic oil mixture over the smashed potatoes, making sure each one is well coated. Season with salt and pepper to taste.
  • Preheat your oven to 425°F (220°C). Bake the garlic smashed potatoes for 25-30 minutes or until golden brown and crispy on the edges.
  • If desired, sprinkle grated Parmesan cheese over the potatoes in the last 5 minutes of baking for an extra cheesy touch.
  • Remove from the oven and let cool for a couple of minutes. Sprinkle fresh chopped parsley on top before serving.

Notes

For extra flavor, add grated Parmesan cheese in the last few minutes of baking.
Keyword crispy, garlic, potatoes, smashed