Garlic Smashed Potatoes
Does anyone really need a way to make potatoes even more enjoyable? Well, if you do, here’s your recipe! These garlic smashed potatoes take your favorite carb to the next level.
Is that even possible with potatoes? My family firmly believes that potatoes are the best carbs ever created, and they don’t need many new and exciting ways to eat them. But these smashed potatoes are the exception. Everyone loves them.
Without a lot of extra work or time or fuss you can make some excellent smashed potatoes. Talk about taking potatoes up a couple of notches. WOW.
What You Need To Make Smashed Potatoes
- baby red potatoes (can also use yukon gold)
- salt
- butter
- oil
- minced garlic
- fresh parsley (or 1 tablespoon dried)
- salt
- pepper
- paprika
- heavy bottom glass
- baking sheet
How To Smash Potatoes
Smashed potatoes are not mashed potatoes. These potatoes are cooked until fork tender, meaning you can easily pierce them with a fork, but not so soft that they fall apart. Once cooked the spuds are drained and set aside while the butter sauce is made. They’re tossed with the butter and seasonings and transferred to a baking sheet.
When they’re on the sheet, a heavy-bottom glass is used to smash the potatoes flat. You can also use a mason jar if you don’t have a heavy bottom glass. This process creates a crispy potato—sheer perfection!
When To Serve These Potatoes
Anytime. Anywhere. Serve them with a breakfast casserole or breakfast sausages for an elevated brunch-y vibe. Or make them for dinner. Serve them with Oven BBQ Chicken or our favorite Crispy Pork Chops. Yes, you can even just have them for snack time. These would be amazing with Turkey and gravy on Thanksgiving but I think people would revolt if I skipped whipped potatoes.
Garlic Smashed Potatoes
Ingredients
- 1 ½ lbs baby red potatoes can also use yukon gold
- 2 Tablespoons salt
- 3 Tablespoons butter
- 1 Tablespoon oil
- 4 cloves garlic minced
- 2 Tablespoons fresh parsley or 1 tablespoon dried
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
Instructions
- Wash potatoes and place in a pot with the 2 tablespoons of salt
- Cover with 1 ½ – 2 quarts of water and bring to a boil
- Boil until fork tender, about 25 minutes, do not cook until mushy just cook until fork tender
- Meanwhile combine butter and oil in the pot, and heat over medium heat
- Add garlic, parsley, ½ teaspoon salt, pepper, and paprika to pan
- Bring to a simmer and simmer for about a minute
- Preheat oven to 500º
- When potatoes are done, drain
- Remove from heat and add potatoes to pan
- Toss to coat potatoes with garlic butter mixture
- Transfer potatoes to a parchment lined baking sheet
- Smash with the bottom of a heavy glass, and brush with remaining garlic butter
- Place in oven and bake for about 10 minutes until the bottom of potatoes are crispy
- Then, if desired, broil tops of potatoes until crispy
- Serve hot
