Smashed Garlic Potatoes

These Smashed Garlic Potatoes are the ultimate side dish, combining a fluffy interior with irresistibly crispy, golden edges. By boiling the baby potatoes until tender before smashing and roasting them, you create a maximum surface area that catches every drop of the fragrant garlic-infused olive oil and a delicate sprinkle of fleur de sel.

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Modern European cuisine often celebrates the beauty of simple ingredients handled with care. This dish transforms humble baby potatoes into a gourmet experience, making it a reliable favorite for those who follow vegetarian or gluten-free diets.

Ingredients

• 1 kg (2.2 lbs) baby potatoes, washed
• 1 ½ tsp fine sea salt (for boiling)
• 80 ml (⅓ cup) extra virgin olive oil
• 4 large garlic cloves, finely minced
• 1 tbsp fresh parsley, finely chopped (optional)
• Fleur de sel, to taste
• Freshly ground black pepper, to taste

Instructions

Preheat

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.

Boil

Place the potatoes in a large pot, cover with cold water, and add 1 ½ tsp salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender. Drain well.

Smash

Arrange the cooked potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato to about 1.5 cm (½ inch) thick.

Roast

Drizzle 2 tbsp of olive oil over the potatoes and gently toss to coat. Roast in the oven for 20–25 minutes, or until edges are golden and crispy.

Infuse

While potatoes roast, heat the remaining olive oil in a small saucepan over low heat. Add minced garlic and gently cook for 2–3 minutes, stirring constantly, until fragrant but not browned. Remove from heat and set aside.

Finish

Once potatoes are crisp, remove from oven and immediately drizzle with the garlic-infused oil. Sprinkle with fleur de sel, black pepper, and chopped parsley if using.

Serve

Serve hot.

Zusatztipps für die Zubereitung

For the best results, ensure the potatoes are fork-tender before draining so they smash cleanly without breaking apart. If you prefer a clear oil, you can pass the garlic infusion through a fine mesh strainer before drizzling it over the roasted potatoes.

Varianten und Anpassungen

You can customize the flavor profile by adding a pinch of chili flakes to the garlic oil for a hint of heat. Alternatively, swap the parsley for fresh chives or thyme to suit your preference or the main dish you are serving.

Serviervorschläge

These potatoes are excellent when served alongside grilled meats like steak or roasted chicken. For a vegetarian option, enjoy them as a main dish paired with a crisp, leafy green salad.

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Enjoy this simple yet sophisticated side dish that brings out the very best in the humble potato with every savory, golden bite.

Recipe Q&A

→ What type of potatoes work best?

Small golden or baby potatoes yield the ideal texture when smashed and roasted for this dish.

→ How do you achieve crispy edges?

Smashing the boiled potatoes thin and roasting them with olive oil encourages crispiness on the edges.

→ Can I prepare the garlic oil in advance?

Yes, gently infuse olive oil with garlic ahead of time but avoid browning to maintain the delicate flavor.

→ What are good seasoning alternatives?

Try swapping parsley for chives or thyme, or adding chili flakes to the garlic oil for a spicy kick.

→ How should this dish be served?

Best served hot as a side to grilled meats or a vegetarian accompaniment alongside fresh salads.