Garlic Smashed Potatoes
Crispy, golden, and bursting with flavor, these Garlic Smashed Potatoes are the ultimate side dish for any occasion. Made with tender baby potatoes that are boiled to perfection and then smashed for maximum crispiness, this recipe is elevated with a luscious garlic butter infused with fresh rosemary. Roasted to create irresistibly crunchy edges while remaining fluffy inside, these potatoes are seasoned simply with salt and black pepper for a perfect balance of flavors. Garnished with optional fresh parsley, they are as beautiful as they are delicious. Ready in under 45 minutes and easy to prepare, these crispy garlic smashed potatoes are a crowd-pleaser, whether served alongside a holiday roast or as a casual weeknight treat. Keywords: garlic smashed potatoes, crispy potatoes, roasted potatoes recipe, garlic butter potatoes, easy side dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 4 tablespoons olive oil
- 4 large garlic cloves
- 2 tablespoons unsalted butter
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash the baby potatoes thoroughly and place them in a large pot. Fill with enough water to cover the potatoes by an inch.
Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes.
While the potatoes are boiling, mince the garlic and set it aside. For a stronger garlic flavor, you can grate the garlic instead of mincing.
Drain the potatoes and let them sit for 2-3 minutes to allow excess moisture to evaporate.
Transfer the potatoes to the prepared baking sheet. Using the back of a spoon, a fork, or a potato masher, gently smash each potato to flatten slightly while keeping them intact.
In a small saucepan over low heat, combine the olive oil, butter, minced garlic, and rosemary. Heat until the butter is melted and the garlic is fragrant, about 2-3 minutes. Be careful not to burn the garlic.
Brush the garlic butter mixture generously over the smashed potatoes. Ensure each potato is well-coated.
Sprinkle the potatoes with salt and black pepper to taste.
Roast in the preheated oven for 20-25 minutes or until the edges of the potatoes are golden brown and crispy.
Remove from the oven and transfer to a serving plate. Garnish with freshly chopped parsley if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 4.6 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2971 mg | 63% | |
*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.
