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Roasted smashed garlic potatoes in oven tray sprinkled with sliced green onions.
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Crispy Garlic Smashed Potatoes

Oven roasted Garlic Smashed Potatoes take baby potatoes and turn them into a delicious crispy, garlicky side dish.
Course Side Dish
Cuisine American
Keyword roasted potatoes, smashed potatoes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 serves
Calories 339kcal
Author Samantha Pickthall

Ingredients

Boiled Potatoes

  • 1/2 tsp salt
  • 15 (900g/2 pounds/32 oz) baby Yellow Dutch Potatoes

Garlic Oil Glaze

  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, peeled and minced
  • Salt & pepper, to season

Topping

  • 1/2 cup shredded parmesan cheese
  • 2 stalks fresh green/spring onion, thinly sliced
  • Sour cream, to serve
US Customary - Metric

Instructions

Boiled Potatoes

  • Preheat oven to 220ºC (425ºF) and grease a large baking sheet with butter or oil. I used a 9-inch x 13-inch (22cm x 33cm).
  • Use a fork to puncture each potato a few times, creating air holes throughout.
  • Fill a large pot halfway with water and bring to a boil. Once boiling, add salt.
  • Add the potatoes to the boiling water, cover with a lid, and return to a boil. Once boiling again, remove the lid and continue to cook for 15-20 minutes or until potatoes can be easily pierced with a fork. Prepare the garlic oil glaze while the potatoes are boiling.

Garlic Oil Glaze

  • In a small mixing bowl, combine oil, minced garlic, salt, and pepper. Mix until well combined. Set aside.

Assemble & Bake

  • Once the potatoes are done boiling, remove them from heat and drain off the water using a colander.
  • Transfer the drained potatoes to the greased baking sheet.
  • Use the bottom of a glass to press down on each potato, smashing them. A fork can also be used for this step.
  • Optional: Allow the potatoes to cool for 5 minutes. This helps them dry out slightly, helping them crisp up during baking.
  • Evenly drizzle the garlic oil glaze over the smashed potatoes. Use a pastry brush for more even distribution, if necessary.
  • Sprinkle parmesan cheese over the potatoes.
  • Bake for 35-40 minutes, or until golden and crisp.
  • Garnish with sliced green onions and serve with sour cream. Enjoy!

Notes

  • Dairy Free: You can make this with dairy-free shredded parmesan cheese instead of regular parmesan!
 
  • Storage: Keep leftover cooked potatoes in an airtight container in the refrigerator for 3-4 days.
 
  • Reheating in Air Fryer: Preheat the air fryer to 400ºF (200ºC) and cook for 10-15 minutes, or until heated through.
 
  • Reheating in Oven: Preheat oven to 400ºF (200ºC) and bake for 10-15 minutes, or until heated through.
 
  • Reheating in Microwave: Place the potatoes on a microwave-safe plate or bowl. Heat in 30-second increments until thoroughly warmed.

Nutrition

Calories: 339kcal | Carbohydrates: 39g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 524mg | Potassium: 933mg | Fiber: 5g | Sugar: 2g | Vitamin A: 172IU | Vitamin C: 43mg | Calcium: 144mg | Iron: 2mg