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 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper
- 2 tbsp 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.
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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
Margie
Friday 18th of November 2022
These potatoes are delicious!
Marie | Yay! for Food
Sunday 20th of November 2022
Thank you Margie!
LaVerna Davis
Wednesday 15th of April 2020
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!
Marie | Yay! for Food
Thursday 16th of April 2020
Hi LaVerna! Thank you so much! I'm glad you love this recipe. (Me too!)
Dixie
Monday 23rd of October 2017
Marie,Just found your blog and loving it!Do you think I could bake the potatoes in the morning and leave at room tempand 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
Marie | Yay! For Food
Monday 23rd of October 2017
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.
Marissa
Friday 28th of July 2017
Great recipe! The family loved it.
Marie | Yay! For Food
Friday 28th of July 2017
Wonderful! Thanks Marissa!
Joyce
Monday 24th of April 2017
I LOVE potatoes!! Those photos look SO amazing Marie, I just feel like licking the monitor haha!