Description
Crispy on the outside, tender on the inside, Yasmin Fahr’s Smashed Garlicky Potatoes are roasted to golden perfection with fresh garlic, olive oil, and parsley. A simple, crowd-pleasing side dish that’s packed with flavor.
Ingredients
Scale
- 1 ½ pounds baby Yukon Gold potatoes
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Boil the potatoes in salted water for about 15 minutes or until fork-tender.
- Drain the potatoes and let them cool slightly.
- Gently smash each potato on the baking sheet using a spatula or the bottom of a glass.
- Mix olive oil and minced garlic in a small bowl.
- Brush the smashed potatoes generously with the garlic oil.
- Roast in the oven for 25–30 minutes or until golden and crispy.
- Sprinkle with salt, pepper, and chopped parsley while still hot.
- Serve immediately and enjoy.
Notes
- Don’t overboil the potatoes to avoid them falling apart when smashed.
- Let potatoes dry for a few minutes before roasting for extra crispiness.
- You can boil the potatoes ahead of time and roast later for convenience.
- Try adding parmesan or lemon zest for extra flavor twists.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg