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Garlic Crispy Smashed Potatoes
This Smashed Potatoes recipe is everything you could ever dream of in a smooth but crispy tender potato side dish. Boil these potatoes, then roast them in the oven for the most perfect potatoes topped with garlic, parsley, and salt!
Course Appetizer, Side Dish
Cuisine American
Diet Gluten Free, Vegan
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 6 servings
Calories 163 kcal
2 pounds baby potatoes water enough to cover the potatoes 2 tablespoons olive oil or avocado 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoons smoked paprika 1 teaspoon Italian seasoning Kosher salt to taste pepper to taste 1 tablespoons parsley freshly chopped
Place the potatoes in a large soup pot and cover with water by an inch. Boil over medium heat for 30 minutes, or just until tender.
Meanwhile, preheat your oven to 400F and line a large baking tray with parchment paper. In a small bowl, whisk the oil with the seasonings.
Drain the potatoes and carefully place on the prepared baking sheet.
Use a potato masher to gently flatten each boiled potato to a 1/2 inch thickness.
Baste with the seasoned oil, then bake for 12-15 minutes, or until a golden-brown crisp develops on top.
Garnish with freshly chopped parsley.
Tips
Spice things up with cayenne pepper or red chili flakes.
Top these potatoes with parmesan, asiago, cheddar, or pepper jack cheeses.
Store the leftover potatoes in an airtight container in the refrigerator for up to five days.
Serve baked smashed potatoes with chives and sour cream.
You can either keep the skins on potatoes or remove them. We like them both ways.
Calories: 163 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Sodium: 11 mg | Potassium: 669 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 393 IU | Vitamin C: 31 mg | Calcium: 28 mg | Iron: 2 mg