Smashed Garlic Potatoes Delight

These Smashed Garlic Potatoes with Crispy Oil are the ultimate side dish for any occasion. Golden baby potatoes are boiled until tender, then gently smashed and roasted until they reach a perfect, fluffy-yet-crispy texture. The dish is finished with a fragrant garlic-infused olive oil and a delicate sprinkle of fleur de sel, making it as sophisticated as it is comforting.

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Achieving the perfect smashed potato is all about the technique. By boiling the potatoes first and then roasting them at a high temperature, you ensure a soft center and a crunchy exterior that holds the garlic oil beautifully.

Ingredients

• Potatoes: 1 kg (2.2 lbs) baby potatoes, washed; 1 ½ tsp fine sea salt (for boiling)
• Garlic Oil: 80 ml (⅓ cup) extra virgin olive oil; 4 large garlic cloves, finely minced; 1 tbsp fresh parsley, finely chopped (optional)
• Finishing: Fleur de sel, to taste; Freshly ground black pepper, to taste

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Instructions

Step 1

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.

Step 2

Place the potatoes in a large pot, cover with cold water, and add 1 ½ tsp salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender. Drain well.

Step 3

Arrange the cooked potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato to about 1.5 cm (½ inch) thick.

Step 4

Drizzle 2 tbsp of olive oil over the potatoes and gently toss to coat.

Step 5

Roast in the oven for 20–25 minutes, or until edges are golden and crispy.

Step 6

While potatoes roast, heat the remaining olive oil in a small saucepan over low heat. Add minced garlic and gently cook for 2–3 minutes, stirring constantly, until fragrant but not browned. Remove from heat and set aside.

Step 7

Once potatoes are crisp, remove from oven and immediately drizzle with the garlic-infused oil. Sprinkle with fleur de sel, black pepper, and chopped parsley if using.

Step 8

Serve hot.

Zusatztipps für die Zubereitung

To ensure the best texture, make sure the potatoes are fork-tender but not falling apart after boiling. A sturdy glass works perfectly as a tool for smashing the potatoes to a uniform thickness.

Varianten und Anpassungen

For extra flavor, add a pinch of chili flakes to the garlic oil. You can also swap the parsley for other fresh herbs like chives or thyme depending on your preference.

Serviervorschläge

These potatoes are excellent when served alongside grilled meats or as a satisfying vegetarian main dish when paired with a fresh side salad.

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With their golden edges and aromatic garlic finish, these smashed potatoes are sure to be a hit. Enjoy this simple yet impressive dish while it's hot!

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Recipe Questions & Answers

→ How do I achieve crispy edges on smashed potatoes?

Ensure the potatoes are thoroughly dried after boiling, then roast them at a high temperature (around 220°C/425°F) on a baking sheet with olive oil. The direct contact and high heat help create crispy edges.

→ Can I use regular potatoes instead of baby potatoes?

Yes, but choose waxy varieties and cut them into bite-sized pieces before boiling to ensure even cooking and ease of smashing.

→ How do I infuse olive oil with garlic flavor without burning it?

Cook minced garlic gently over low heat, stirring constantly until fragrant but not browned, then remove from heat promptly to avoid bitterness.

→ What are good alternatives to fresh parsley for garnish?

Chives and thyme both work well as fresh herb alternatives, complementing the garlic and potato flavors nicely.

→ How can I adjust the seasoning for a spicier variation?

Add a pinch of chili flakes to the garlic oil during cooking for a mild heat that enhances the overall flavor.