Smashed Garlic Potatoes with Crispy Oil (Print Version)

Golden smashed potatoes roasted to crispy perfection with fragrant garlic oil.

# What You’ll Need:

→ Potatoes

01 - 2.2 lbs baby potatoes, washed
02 - 1.5 teaspoons fine sea salt for boiling

→ Garlic Oil

03 - 0.33 cup extra virgin olive oil
04 - 4 large garlic cloves, finely minced
05 - 1 tablespoon fresh parsley, finely chopped

→ Finishing

06 - Fleur de sel to taste
07 - Freshly ground black pepper to taste

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place the potatoes in a large pot, cover with cold water, and add 1.5 teaspoons salt. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until potatoes are fork-tender. Drain well.
03 - Arrange the cooked potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato to approximately 0.5 inch thick.
04 - Drizzle 2 tablespoons of olive oil over the potatoes and gently toss to coat evenly.
05 - Roast in the oven for 20 to 25 minutes, or until edges are golden and crispy.
06 - While potatoes roast, heat the remaining olive oil in a small saucepan over low heat. Add minced garlic and gently cook for 2 to 3 minutes, stirring constantly, until fragrant but not browned. Remove from heat.
07 - Remove potatoes from oven and immediately drizzle with the garlic-infused oil. Sprinkle with fleur de sel, black pepper, and chopped parsley. Serve hot.

# Additional Tips::

01 -
  • The edges get shatteringly crispy while the insides stay fluffy, which honestly feels like a small miracle every time.
  • Garlic oil adds that restaurant-quality finish without requiring any fancy techniques or equipment.
  • It's naturally vegetarian and gluten-free, so it works for almost any table without apology or substitution.
02 -
  • Don't skip draining the potatoes thoroughly after boiling or they'll steam instead of crisping, and you'll wonder why yours don't match what you imagined.
  • Cook the garlic oil on low heat and watch it constantly because garlic goes from fragrant to burnt in about 30 seconds, a mistake I've made so you don't have to.
03 -
  • Use a fine mesh strainer when pouring the garlic oil if you want to leave the garlic pieces behind, though I usually let them fall where they may for extra texture and flavor.
  • A pinch of chili flakes in the oil turns this from a side dish into something that makes people sit up straighter at the table.
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