Preheat oven to 450°F. Place potatoes in a medium-sized pot with cold water. Bring to a boil and cook until fork-tender, about 8-10 minutes. Drain and turn potatoes out onto a parchment-lined baking sheet. Using a rock, glass or mug, press down firmly onto each potato to flatten.
Melt butter in a small saucepan, add oil and garlic. Swirl the garlic around in the pan for a few seconds. Brush the potatoes with the melted butter mixture, season with salt and transfer to the oven to bake for 20 minutes or until crispy and golden. Transfer potatoes to a service piece and garnish with chopped herbs, salt and pepper right before you serve.
Garlic Smashed Potatoes
Ingredients
3 pounds mini yellow potatoes
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1 tablespoon thyme, chopped
1 tablespoon chives, chopped
salt and pepper to taste
Directions
Preheat oven to 450°F. Place potatoes in a medium-sized pot with cold water. Bring to a boil and cook until fork-tender, about 8-10 minutes. Drain and turn potatoes out onto a parchment-lined baking sheet. Using a rock, glass or mug, press down firmly onto each potato to flatten.
Melt butter in a small saucepan, add oil and garlic. Swirl the garlic around in the pan for a few seconds. Brush the potatoes with the melted butter mixture, season with salt and transfer to the oven to bake for 20 minutes or until crispy and golden. Transfer potatoes to a service piece and garnish with chopped herbs, salt and pepper right before you serve.
Garlic Smashed Potatoes
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Fork-tender boiled potatoes smashed and then brushed with buttered garlic then, oven-roasted…
Boil up some taters and grab a glass, we’re making GARLIC SMASHED POTATOES.
This is one of those recipes that gets a resounding four thumbs up because both Carol and I adore it. Not only are these GARLIC SMASHED POTATOES super tasty, they also pair really well with everything, from meat and poultry to fish, seafood and vegetable dishes. You’ll probably be making them again and again to your appreciative crowd; we find they’re often requested.
This recipe is part of our 1-Minute Video Series, recipes that are extra easy but still mighty tasty. You’ll see a link to WATC TV at the top of this post. I always suggest watching the video first to get a sense of where this is going.
Here are few things to keep in mind when you go to make GARLIC SMASHED POTATOES:
LITTLE LIST
Talk about a tiny shopping list, this is a beauty! I bet you also have garlic and butter kicking around, and if you have fresh chives and thyme growing in your garden, cross those off too. The most important ingredient is the potatoes, and we’ve found that mini yellow potatoes work best. Mini reds can work in a pinch, but the flesh of the yellow potatoes looks more appetizing.
SMASH HIT
The first step in the recipe is boiling the potatoes to get them tender, then cooling them slightly before laying them out on a parchment-lined baking sheet. If you have kids hanging about, call them in to help with the next step, because smashing the cooked potatoes with a flat-bottomed glass is seriously fun!
OVEN-ROAST
Allow at least 20 minutes for the potatoes to bake up and get nice a crispy. While we tested the recipe, there were lots of positive comments about how the butter and oil combination gave the potatoes their distinct crunchy edges and golden colour. Beautiful.
HERB GARNISH
Serving our GARLIC SMASHED POTATOES is as relaxed as making them. A final sprinkling of those fragrant, freshly chopped herbs is all that’s needed, and feel free to experiment with other herbs too. Lastly, there may have been a few times where I served these taters directly from the baking sheet at the table. Chill out, it’s about the flavours – no need to get all fancy!
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Ingredients
3 pounds mini yellow potatoes
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1 tablespoon thyme, chopped
1 tablespoon chives, chopped
salt and pepper to taste
Directions
Preheat oven to 450°F. Place potatoes in a medium-sized pot with cold water. Bring to a boil and cook until fork-tender, about 8-10 minutes. Drain and turn potatoes out onto a parchment-lined baking sheet. Using a rock, glass or mug, press down firmly onto each potato to flatten.
Melt butter in a small saucepan, add oil and garlic. Swirl the garlic around in the pan for a few seconds. Brush the potatoes with the melted butter mixture, season with salt and transfer to the oven to bake for 20 minutes or until crispy and golden. Transfer potatoes to a service piece and garnish with chopped herbs, salt and pepper right before you serve.
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