Oven-Crisp Smashed Potatoes with Garlic
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Crisp, crusty roasted smashed potatoes are a showstopper, and uncomplicated to cook. Season them with whole garlic cloves, and rosemary. These shatteringly crispy potatoes are absolutely hard to stop eating!
These smashed potatoes are so simple to make and insanely delicious. If you love extra-crisp, crusty potatoes that aren’t deep-fried, this is your new go-to recipe. Dangerously so, in fact. You know what they say about a certain brand of potato chip?
I think these potatoes are even better than chips, because they have a lot more going on than just salt and oil. Like brown, crunchy bits, tender chunks of potato flesh, 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 how restaurant’s cook perfect french fries.
Tips for success
- Preheat your oven about 30 minutes in advance — the even, high oven temperature is the 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.
Oven-Crisp Smashed Potatoes with Garlic
Equipment
Ingredients
- 2 pounds (900 g) baby yellow potatoes, (such as Yukon Gold); 1 ½ – 2 inches in diameter
- Kosher salt
- ⅓ cup (75 ml) olive oil or canola oil
- 3 or 4 plump garlic cloves
- 3 sprigs sprigs each fresh rosemary, and/or sage or thyme
- ¼ cup (25 g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 450(230C) degrees.
- Slice the potatoes in half. If some of the potatoes are smaller than 1 ½ inches arond, keep them whole.
- Bring 3-4 quarts water to a boil in a large pot 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 ½ 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.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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The texture on these potatoes is what I live for! I’ll have to give this a go over the holidays. And those whole garlic cloves!!