Crushed Red Potatoes with Garlic
Transform your dinner table with these irresistible Crushed Red Potatoes with Garlic—a perfect side dish that’s crispy on the edges, buttery soft inside, and bursting with garlicky flavor. This quick and easy recipe combines tender red potatoes cooked with their skins on for extra texture, gently crushed for a rustic feel, and pan-fried to golden perfection in garlic-infused butter and olive oil. Fresh parsley adds a dash of color and vibrancy while a sprinkle of black pepper brings the perfect hint of spice. Ready in just 35 minutes, this one-pan dish is versatile enough to pair with roasted meats, grilled veggies, or even a simple salad. Whether you’re hosting a dinner party or spicing up a weeknight meal, these garlic-loaded crushed red potatoes will steal the show!
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Recipe Information
Ingredients
- 2 lb Red potatoes
- 2 tsp Salt
- 4 tbsp Unsalted butter
- 4 cloves Garlic cloves
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley
- 0.5 tsp Black pepper
Instructions
Wash the red potatoes thoroughly and cut any large potatoes in half to ensure even cooking. Leave the skins on for texture and flavor.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 15–18 minutes, or until they are fork-tender.
While the potatoes cook, finely mince the garlic cloves and chop the fresh parsley.
Drain the potatoes in a colander and let them sit for a few minutes to allow excess moisture to evaporate.
Preheat a large skillet over medium heat. Add the olive oil and butter, letting the butter melt completely.
Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring frequently, until fragrant and lightly golden.
Using a sturdy fork or a potato masher, gently crush the potatoes one at a time, leaving them chunky. Transfer the crushed potatoes to the skillet with the garlic butter.
Cook the potatoes in the skillet for 5–7 minutes, turning occasionally, until they are golden and crispy on the edges.
Season the potatoes with the remaining 1 teaspoon of salt and the black pepper. Sprinkle the chopped parsley on top as a garnish.
Transfer the crushed red potatoes to a serving dish and serve immediately, while they are warm and crispy.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 4785 mg | 208% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 11.7 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3938 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
