Crispy Garlic Smashed Baby Potatoes
Updated with new pictures and additional text (originally posted October 5, 2016).
This is one tasty side dish that's super easy to assemble.
Boiling the potatoes prior to baking keeps the potatoes tender and fluffy inside and the roasting produces crispy delicious skin.
The fresh minced garlic, dried rosemary, and dried thyme (a classic combination) makes it even better. The potatoes take on a lovely aromatic, savoury flavour!
Smashing each potato creates more surface area for the wonderful crispiness to happen when roasted.... but really, it's also just fun to smash them flat.
Did I mention that it's also gluten-free and vegan?
I hope you enjoy this recipe for Crispy Garlic Smashed Baby Potatoes!
What's in this potato recipe?
Colourful baby potatoes, garlic, olive oil, dried rosemary, dried thyme, salt, and black pepper are all the essential ingredients!
I also like to garnish the smashed potatoes with parsley in the end for flavour and additional colour.
How do you make smashed baby potatoes?
Complete ingredients amounts and full instructions in the recipe card down below.
After boiling the potatoes, place on a lined baking sheet, and toss with garlic, herbs, and olive oil.
Using a fork (or metal spatula), gently push down each potato. Bake at 425 degrees F for 20-25 minutes, until golden and crispy.
Garnish with parsley if you like. Plate and enjoy!
Looking for More Quick and Easy Vegan Side Dishes? Here are four more!
- Roasted Brussels Sprouts with Balsamic-Maple Glaze
- Garlic Ginger Green Beans
- Roasted Butternut Squash and Brussels Sprouts with Pecans and Dried Cherries
- Roasted Maple Cinnamon Sweet Potatoes
I hope you try this garlic smashed baby potatoes recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I'm @yay_for_food on Instagram. I'll love a picture!
Crispy Garlic Smashed Baby Potatoes
Crispy on the outside and soft and fluffy on the inside. The combination of herbs and garlic goes perfectly with these baby potatoes.
Ingredients
- 1 lb (16 oz) baby potatoes
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper
- 2 tablespoon olive oil
- Optional: parsley for garnish
Instructions
- Preheat oven to 425 degrees F.
- Boil potatoes in salted water until the potatoes are softened and a fork can easily poke into a potato, about 15-18 minutes, depending on the size of the potatoes. Drain and pat the potatoes dry using a paper towel.
- Place the potatoes on a baking sheet (cover the baking sheet with aluminum foil for easy cleanup). Toss the potatoes with garlic, rosemary, thyme, salt, pepper, and oil.
- Take a fork and carefully press down on each potato until the potato is flattened, but still holds together.
- Space the potatoes on the baking sheet so they are not touching. Bake for 20-25 minutes, until the potatoes are crispy and lightly golden in appearance. Garnish with parsley if you like. Serve immediately.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 139Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 106mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 2g
I do the exact same thing for my duck fat potatoes. These look fantastic. I will add these into my rotation. Thanks for this.
That's sound delicious. Thanks!
Is it weird that is making my mouth-water?? Loving the look of those crispy garlicky potato skins
Thanks Jenny!
Those look amazing! I need these in my life!
I hope you try It! Thanks Carmen!
These look absolutely divine! I love potatoes, especially when there's garlic involved :). YUM!
Me too! Thank you, Kelsie!
I am in love with these crispy potatoes! And all those herbs you added... It looks AMAZING!
Thank you Laurel!
Oh gosh these just look and sound amazing! I've been seeing this smashed potato recipes all over the place, this might be the one I try cause I LOVE garlic, what a great recipe. Beautiful pictures as well
That is really nice of you to say! 🙂 Thank you Cara!
these look so creamy on the inside and golden and so garlicky!! side story: i tried to smash some potatoes without cooking them (the recipe didn't have any par-boiling, only pan-frying) and i used a glass up. i blame my lack of sleep for thinking that was a good idea. glass shards everywhere, and i gave up on smashed potatoes, lol. will have to try them again, but AFTER parboiling the potatoes.
Yikes! I hope that you didn't cut yourself! Yes, boiling the potatoes is really important so that smashing is easy! I hope you try making them again!
I LOVE potatoes!! Those photos look SO amazing Marie, I just feel like licking the monitor haha!
Great recipe! The family loved it.
Wonderful! Thanks Marissa!
Marie,
Just found your blog and loving it!
Do you think I could bake the potatoes in the morning and leave at room temp
and then about 30 minutes before dinner pop them in the oven?
We have company traveling to see us and not sure what time they will arrive.
Thanks so much!
Dixie
Hi Dixie! Yes, you can make the potatoes ahead of time and re-heat it in the oven. I like to cover them with aluminum foil and let the potatoes heat all the way through before uncovering them and letting the potatoes crisp up for an additional 5 minutes.
GAH!!! I love this recipe! My only suggestion would be to add a warning, VERY DELECTABLE, you’ll want more than three!!
Thank you so much for this recipe!
Hi LaVerna! Thank you so much! I'm glad you love this recipe. (Me too!)
These potatoes are delicious!
Thank you Margie!