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    Home » SIDE DISHES

    Crispy Garlic Smashed Potatoes

    Published: June 25, 2022 · Updated: June 20, 2022 by Ieva · This post may contain affiliate links · 9 Comments

    Jump to Recipe

    Potato is the best vegetable! Here, we said it! Boiled, mashed, chipped, roasted, made into croquettes, featuring in gratins… The list goes on! Today, we’re adding another lovely (and very simple) potato side dish to that list. Our Crispy Garlic Smashed Potatoes are a cross between boiled potatoes and good crispy roasties, flavoured with herbs and garlic! Sometimes simple things (i.e. humble potatoes) are the most delicious!

    Take Me To:
    • What Potatoes To Use?
    • Preparing The Garlic Oil
    • Seasoning for the Potatoes
    • Step-by-Step Method
    • Recipe FAQs
    • Other Delicious Potato Side Recipes:
    • Recipe Card

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    What Potatoes To Use?

    There are two things to consider: the size and starchiness of the potatoes. Your potatoes will spread out when crushed down, so you likely want to use small potatoes that will not take up half of the plate once smashed. Also, you want the potatoes to keep intact after crushing and baking them, therefore, we recommend avoiding floury potatoes. The best types that we found great in this Garlic Crushed Potato recipe are:

    • Baby New Potatoes
    • Charlotte Potatoes
    • Jersey Royals
    • Fingerlings or Yukon Gold (if you are in the US)
    Potatoes with parmesan scaterred on top on a black round plate.

    Preparing The Garlic Oil

    In this recipe, par-boiled smashed potatoes are brushed with garlic-infused oil. It is easy to find garlic oil in the shop, but it is even easier to make our own. This way you can make as much as you need and not have any leftovers. We recommend using 3-4 tablespoon of vegetable, sunflower or olive oil (not extra virgin) and 2 cloves of garlic for 16 crushed roasted potatoes.

    To infuse the oil, pour the oil into a small saucepan. Peel the garlic cloves and crush them with the back of a wide-bladed knife (this helps to release the flavour). Add the smashed garlic into the oil and cook on minimum heat for 10 minutes. The garlic cloves should not be frying ferociously. On the contrary, keep the heat low, so the oil has time to infuse. Make sure your garlic cloves don’t brown.

    Oil with garlic cloves in a copper pan.

    Seasoning for the Potatoes

    To keep it simple and not overpower some of the other flavours of your dish, you may want to stick to traditional flavourings for potatoes: in this recipe, it’s garlic butter and our herb, salt and pepper seasoning, that we are sharing in this recipe. However… If you need some bold flavours to add to your potatoes, why not try some of our favourite combos below:

    • Mix a teaspoon of chipotle paste into the butter/oil mixture and sprinkle the top with salt.
    • Sprinkle the top with salt, pepper, ½ teaspoon of curry powder and some caraway or cumin seeds.

    Step-by-Step Method

    Place the potatoes in a large pan and pour boiling water over them. As soon as the water starts bubbling, reduce heat to medium and cook until just tender. It normally takes about 15-18 minutes, depending on the size of your potatoes. Don’t overcook the potatoes – otherwise, they won’t hold their shape once smashed.

    In the meantime, heat 3-4 tablespoon of oil in a small saucepan on the lowest heat. Crush two cloves of garlic with the back of the wide-bladed knife and add them to the oil. Gently leave the oil to infuse on minimum heat for 10 minutes.

    In a small bowl, mix salt, pepper and mixed dried herbs.

    When tender, drain and let the potatoes steam in a colander for 2 minutes, so they are dry.

    In the meantime, preheat the oven to 220°C Fan. Line a large baking tray with baking parchment. Arrange the potatoes in a single layer, and using a heavy pan smash them down, so that the flesh is showing.

    Pre-boiled potatoes crushed on a baking parchment lined baking tray.

    Brush each smashed potato with garlic-infused oil. Then sprinkle with the herby seasoning.

    Roast in the oven for 20-30 minutes, until the tops are crispy and brown.

    Scatter some finely grated parmesan on top (optional) and serve!

    Garlic Smashed Potatoes after baking, with browned garlic cloves in between potatoes.

    Recipe FAQs

    What Are Crispy Smashed Potatoes?

    A relatively modern method – smashing – simply means that potatoes are pressed down, tearing the potato skin, that holds lumps of potato flesh intact. Brushing the potatoes with oil and then baking creates a crispy exterior.

    Other Delicious Potato Side Recipes:

    If you’re looking for more potato side dish recipes, we have you covered. Some of our absolute favourites are listed below:

    • Cheesy Potato Stacks
    • Hasselback Potatoes
    • Pommes Boulangere
    • Rosemary-Scented Pommes Anna

    Recipe Card

    Crispy garlic potatoes on a baking tray being taked out of the oven with a black and white striped oven glove.

    Crispy Garlic Smashed Potatoes

    Potato is the best vegetable! Here, we said it! Boiled, mashed, chipped, roasted, made into croquettes, featuring in gratins… The list goes on! Today, we're adding another lovely (and very simple) potato side dish to that list. Our Crispy Garlic Smashed Potatoes are a cross between boiled potatoes and good crispy roasties, flavoured with herbs and garlic! Sometimes simple things (i.e. humble potatoes) are the most delicious!
    5 from 6 votes
    Print Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Side Dish
    Cuisine American, British
    Servings 4 portions
    Calories 181 kcal

    Ingredients
      

    • 16 small waxy potatoes see tips above
    • 3 -4 tbsp oil vegetable, sunflower, or olive (not extra virgin)
    • 2 garlic cloves peeled
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon mixed herbs
    • 15 g parmesan finely grated (optional)

    Instructions
     

    • Place the potatoes in a large pan and pour boiling water over them. As soon as the water starts bubbling, reduce heat to medium and cook until just tender. It normally takes about 15-18 minutes, depending on the size of your potatoes.
    • In the meantime, heat 3-4 tablespoon of oil in a small saucepan on the lowest heat. Crush two cloves of garlic with the back of the wide-bladed knife and add them to the oil. Gently leave the oil to infuse on minimum heat for 10 minutes.
    • In a small bowl, mix salt, pepper and mixed dried herbs.
    • When tender, drain and let the potatoes steam in a colander for 2 minutes, so they are dry.
    • In the meantime, preheat the oven to 220°C Fan. Line a large baking tray with baking parchment. Arrange the potatoes in a single layer, and using a heavy pan smash them down, so that the flesh is showing.
    • Brush each smashed potato with garlic-infused oil. Then sprinkle with the herby seasoning.
    • Roast in the oven for 20-30 minutes, until the tops are crispy and brown.
    • Scatter some finely grated parmesan on top (optional) and serve!

    Nutrition

    Calories: 181kcalCarbohydrates: 40gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 304mgPotassium: 949mgFiber: 5gSugar: 2gVitamin A: 7IUVitamin C: 45mgCalcium: 30mgIron: 2mg
    Keyword Crispy Garlic Smashed Potatoes, Crushed Baby Potatoes, Crushed Garlic Potatoes, Crushed New Potatoes, Garlic Crushed Potatoes
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

    More SIDE DISHES

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    • Asian Broccoli Salad
    • Boulangère Potatoes (French Onion Potato Bake)
    • Korean Cucumber Salad

    Reader Interactions

    Comments

    1. Casey

      June 30, 2022 at 4:28 pm

      5 stars
      Mmmm, these were SO good!!! I added extra parm! They were a hit all around!

      Reply
      • Ieva

        June 30, 2022 at 7:43 pm

        You speak my language, Casey! Parmesan makes everything better! 🙂

        Reply
    2. Michelle

      July 15, 2022 at 1:23 pm

      5 stars
      Loved how these turned out! So garlicky and crisp! Will make them again!

      Reply
      • Ieva

        July 15, 2022 at 5:43 pm

        Thanks! 😍

        Reply
    3. Mahy

      October 13, 2022 at 12:16 pm

      5 stars
      These potatoes are FIRE! I mean, easy to make and absolutely delicious – what else to wish for?!

      Reply
      • Ieva

        October 13, 2022 at 2:56 pm

        Thanks, Mahy! 💗

        Reply
    4. Toni

      November 08, 2022 at 1:19 pm

      5 stars
      This was so fun to make and eat!! It was so good!

      Reply
      • Ieva

        November 09, 2022 at 7:00 am

        Thanks, Toni! Glad you liked them! 🙂

        Reply
    5. Amanda Wren-Grimwood

      November 16, 2022 at 8:42 pm

      5 stars
      This is one of my favourite potato dishes and I love the garlic and crispy edges on this version. Just gorgeous!

      Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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