How to Make Perfect Smashed Garlic Potatoes

Delicious, fresh and tasty.

Smashed Garlic Potatoes. This garlic smashed potatoes recipe is all about the technique, but the flavor profile is infinitely adaptable. Try bacon and cheddar, ranch seasoning, or BRIE. Here are some answers to help guide.

Smashed Garlic Potatoes Those crispy edges that send you over the edge! Lightly oil a baking sheet or coat with nonstick spray. Garlic Smashed potatoes are the perfect dish for everything from a steak on the grill, to a baked chicken dinner, meat loaf, or something traditional like a burger. You can have Smashed Garlic Potatoes using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Smashed Garlic Potatoes

  1. It's of Small Potatoes.
  2. You need of Olive oil.
  3. Prepare of Salt.
  4. Prepare of Pepper.
  5. It's of Rosemary.
  6. It's of Parmesan.
  7. It's of Italian Seasoning (or some other herbs).

Let me start out by saying if you have never had potatoes made this way, you are missing out on life! This recipe is super simple and the result is. Arrange potatoes close together in prepared. Drain, and place in a large bowl.

Smashed Garlic Potatoes instructions

  1. Preheat oven to 450 degrees..
  2. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender..
  3. Drizzle a sheet pan with olive oil. Place tender potatoes on the sheet pan, leaving plenty of room between each potato..
  4. With a potato masher, gently press down each potato until it slightly smashes. Rotate masher 90 degrees and repeat. Drizzle or brush the tops of each potato with more olive oil..
  5. Sprinkle with salt, pepper, herbs, and parmesan..
  6. Bake for 20-25 minutes until golden brown and sizzling..

The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact. Drizzle olive oil over the garlic heads, salt. Place potatoes and garlic in a large saucepan; cover with water. Drain the potatoes and return them to the saucepan.