Easy Smashed Potatoes with Roasted Garlic and Corn
Transform simple ingredients into a show-stopping side dish with this Easy Smashed Potatoes with Roasted Garlic and Corn recipe! Featuring crispy, golden-brown baby potatoes drizzled with a rich roasted garlic butter, this dish is elevated further by sweet and tender sautéed corn kernels and a sprinkle of fresh parsley. The recipe is easy to follow, with a total prep and cook time of just 45 minutes, making it perfect for weeknight dinners or effortless entertaining. Optional Parmesan adds a savory touch for cheese lovers, while the roasted garlic imparts a depth of flavor that will have everyone asking for seconds. With its perfect blend of textures and vibrant flavors, this recipe is a must-try for potato enthusiasts looking for a fresh twist. Serve it hot as a crowd-pleasing side or a light vegetarian main course!
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 1 cup fresh corn kernels (from about 2 ears of corn)
- 6 large garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese (optional, grated)
Instructions
Preheat your oven to 400°F (200°C).
Wash the baby potatoes thoroughly and place them in a large pot. Cover them with cold water and add a generous pinch of salt.
Bring the pot of water to a boil and cook the potatoes until they are fork-tender, about 15 minutes.
While the potatoes are boiling, prepare the roasted garlic. Peel the garlic cloves, drizzle them with 1 tablespoon of olive oil, and wrap them tightly in aluminum foil. Roast in the preheated oven for about 15 minutes, or until they are soft and fragrant.
Drain the potatoes and transfer them to a baking sheet lined with parchment paper or lightly greased with olive oil.
Using the bottom of a glass or a potato masher, gently smash each potato until it is flattened but still intact.
Drizzle the smashed potatoes with 2 tablespoons of olive oil, season with 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Place the baking sheet with the potatoes in the oven and roast for about 20 minutes, or until the edges are golden and crispy.
While the potatoes are roasting, heat 1 tablespoon of butter in a skillet over medium heat. Add the corn kernels and sauté for 3-4 minutes, until they're tender and lightly charred. Set aside.
Once the garlic has roasted, mash it with a fork and mix it with the remaining 1 tablespoon of butter.
Remove the roasted potatoes from the oven and brush each with the roasted garlic butter mixture.
Top the potatoes with the sautéed corn and sprinkle with chopped parsley, remaining salt and pepper, and grated parmesan cheese if desired.
Serve hot and enjoy your Easy Smashed Potatoes with Roasted Garlic and Corn!
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 3480 mg | 151% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 12.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 838 mg | 64% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3482 mg | 74% | |
*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.
