Crispiest Garlic Smashed Potatoes Recipe Ever
This recipe for the Crispiest Smashed Potatoes Ever combines everything you love about potatoes into one easy-to-make recipe
Servings 6 servings
Calories 169kcal
Ingredients
- 2.2 lbs (1kg) of small potatoes (I used Albert Bartlett rooster potatoes)
- 2.5 tbsp olive oil
- 1/2 tsp garlic powder or 1 tsp garlic purée
- 1 tsp dried oregano
- 1/2 tsp dried thyme leaves
- salt optional
Instructions
- Preheat oven to fan-assisted 200C / 220C / 450F / gas 8.
- Put a large pot of water on the stovetop and bring to a boil, add whole potatoes and boil for about 15-18 mins until tender but not soft.
- Drain the potatoes and let dry for a few mins.
- Transfer potatoes to a lightly oiled baking tray, making sure to leave space between potatoes.
- Smash each potato with a potato masher so they are thin and mostly whole (I love having lots of edges in both the potato and the skin, as this is the part that gets nice and crispy).
- For bigger potatoes, you may want to split before smashing them.
- In a small bowl, mix together the oil, garlic, oregano, thyme and salt.
- Use a basting brush to spread the oil mixture over the potatoes making sure all the potatoes are thoroughly coated.
- Bake potatoes in the preheated oven for 20-25 mins, until golden and crispy.
Notes
Tips For Making Crispy Garlic Smashed Potatoes
- To make a perfect brunch entrée load them up with egg, cheese and ham.
- If topping your smashed potatoes with cheese, take them out of the oven 5 mins before done. Then add the cheese and put back in for a couple of mins until the cheese is nice and melty.
- Try adding Parmesan cheese, crumbled bacon, or the winning combination of fried onions and parsley.
Nutrition
Calories: 169kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Sodium: 30mg | Potassium: 756mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 14.3mg | Calcium: 19mg | Iron: 1.4mg