Smashed Fingerling Potatoes with Roast Garlic Basil Oil
Elevate your side dishes with these irresistible Smashed Fingerling Potatoes with Roast Garlic Basil Oil—a perfect combination of crispy, golden edges and tender centers infused with bold, aromatic flavors. This recipe takes humble fingerling potatoes to the next level by roasting them to perfection after being gently smashed, allowing every crevice to soak up the rich, herbaceous oil made from roasted garlic and fresh basil. A touch of red pepper flakes adds a subtle kick, while an optional garnish of fresh parsley lends a pop of freshness. Ready in just over an hour, this vibrant dish is ideal for everything from casual weeknight dinners to elegant entertaining. Serve it warm and watch these irresistible bites disappear from the table! Keywords: smashed potatoes, fingerling potatoes recipe, roasted garlic oil, basil oil, crispy smashed potatoes.
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Recipe Information
Ingredients
- 1.5 pounds Fingerling potatoes
- 1 whole Garlic bulb
- 0.5 cup Fresh basil leaves
- 0.5 cup Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the fingerling potatoes, then place them in a pot of salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain and set aside to cool slightly.
While the potatoes cook, prep the roasted garlic. Slice off the top of the garlic bulb to expose the cloves slightly. Drizzle with a small amount of olive oil, wrap in aluminum foil, and roast in the oven for 30-35 minutes until the cloves are soft and golden.
In a small saucepan, heat 1/2 cup olive oil over low heat. Add the roasted garlic cloves (squeezed out of their skins), fresh basil leaves, salt, black pepper, and red pepper flakes. Simmer gently for 3-4 minutes, then remove from heat. Use a fork or spoon to mash the garlic into the oil for added flavor.
Place the cooked potatoes on a baking sheet lined with parchment paper. Use a fork or the bottom of a glass to gently smash each potato to flatten slightly (but keep them intact).
Drizzle a few tablespoons of the garlic basil oil over the smashed potatoes, ensuring they're evenly coated.
Roast the smashed potatoes in the preheated oven for 20-25 minutes, or until edges are crispy and golden brown.
Remove the potatoes from the oven and transfer to a serving platter. Drizzle additional garlic basil oil over the top for extra flavor.
Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2378 mg | 103% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 5.2 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3807 mg | 81% | |
*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.
