Roasted Garlic Smashed Red Potatoes
Transform your weeknight dinner or holiday feast with these irresistible Roasted Garlic Smashed Red Potatoes. This recipe brings together the tender, earthy goodness of red potatoes with the rich, caramelized flavor of roasted garlic for a truly indulgent side dish. Mashed with butter, a splash of heavy cream, and a touch of olive oil, these potatoes strike the perfect balance between creamy and chunky textures. A pinch of salt and black pepper enhances the natural flavors, while a sprinkle of fresh parsley adds a vibrant, herbaceous finish. Quick to prepare and bursting with flavor, this comforting dish complements everything from roasted chicken to grilled vegetables—making it a must-try for potato lovers. Perfect for busy weeknights or festive gatherings, these golden smashed red potatoes are sure to steal the spotlight at your table!
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Recipe Information
Ingredients
- 2 pounds Red potatoes
- 2 whole Garlic bulbs
- 3 tablespoons Olive oil
- 4 tablespoons Butter
- 0.5 cups Heavy cream
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, chopped for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the tops off the garlic bulbs to expose the cloves. Drizzle 1 tablespoon of olive oil over each bulb, wrap them in aluminum foil, and place on a baking sheet.
Roast the garlic in the oven for 30-35 minutes, or until the cloves are soft and golden brown. Set aside to cool.
While the garlic roasts, rinse the red potatoes thoroughly and cut any larger ones in half to ensure even cooking.
Place the potatoes in a large pot, cover with water, and add a generous pinch of salt to the water. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Cover with a lid and let them steam for 5 minutes to remove excess moisture.
Squeeze the roasted garlic cloves out of their skins and mash them with a fork.
In the pot with the potatoes, add the mashed roasted garlic, butter, heavy cream, 2 tablespoons of olive oil, salt, and black pepper.
Use a potato masher or the back of a spoon to smash the potatoes, mixing everything until well combined but still chunky.
Taste and adjust salt and pepper as needed.
Transfer the smashed potatoes to a serving dish and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2777 mg | 121% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 12.0 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 308 mg | 24% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4234 mg | 90% | |
*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.
