How to make crisp, crusty smashed roasted potatoes, with whole garlic cloves, rosemary and sage. They are deliciously addictive!
If you love extra-crisp and crusty potatoes but aren’t much of a deep-fryer, this is your new go-to recipe. These smashed roasted potatoes are so simple to make, and insanely delicious.
Dangerously so, in fact. You know what they say about a certain brand of potato chip?
Well, for me these potatoes are even better than chips, because they have a lot more going on than just salt and grease, including well-done crunchy bits, tender chunks of potato flesh, wispy, crisp sage leaves and soft, creamy roasted garlic cloves.
And, last but not least, a good sprinkle of parmesan cheese as they come out of the oven.
Taking the extra step to briefly boil the potatoes before roasting them in a hot oven is a genius move. The potatoes soften just a bit, creating an outer layer of starch that crisps up better than if they’d gone straight into the oven. BTW, that trick is also the secret to perfect french fries.
Tips for making crisp, crusty, golden roast potatoes:
- Preheat your oven at least 30 minutes in advance — the high oven temperature is a key to success.
- Make sure to season the boiling water with the amount of salt stated in the recipe. This will help the potatoes taste delicious all the way through.
- If you double the recipe, use two separate sheet pans. If the pan is overcrowded, you’ll lose surface area and the potatoes won’t brown as nicely.
- The roasted garlic is a bonus. Squeeze out the roasted garlic flesh from the skins (press them flat with a spatula if they’re too hot to handle) and toss with the potatoes before serving.
Hats off to Jamie Oliver for inspiring this recipe.
crusty smashed roasted potatoes with garlic, rosemary and sage
Yield 4 servings
The whole roasted garlic cloves are a delicious bonus! Squeeze the soft, roasted cloves and toss with the potatoes before serving.
- 2 pounds baby Yukon gold potatoes, 1 1/2 - 2 inch diameter
- Kosher salt
- 1/3 cup olive oil or canola oil
- 3 or 4 plump garlic cloves
- 3 sprigs each fresh rosemary and sage
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- Heat the oven to 450 degrees.
- Slice the potatoes in half. If some of the potatoes are smaller than 1 1/2 inches, keep them whole.
- Bring 3 - 4 quarts water to a boil in a large saucepan and season with 2 tablespoons salt. Add the potatoes and cook exactly 10 minutes. The potatoes will be slightly firm. Drain well.
- Pour the oil on a large rimmed baking sheet. Add the potatoes and toss with the garlic, herbs and 1/2 teaspoon salt. Arrange the potatoes cut side down, then use the base of a small heavy skillet or smooth end of a meat mallet to squish the potatoes - they don't have to be completely flat.
- Roast 35 minutes, until the potatoes are golden and crisp. Use a spatula to scrape and flip them over. Roast 5 more minutes.
- Remove from the oven and immediately sprinkle with the parmesan and parsley. Serve hot.
Courses vegetable side