Smashed Potatoes

Crispy on the outside, mashed potatoes on the inside. These Smashed Potatoes are perfectly tender, seasoned, and delicious.

Course Side Dish

Cuisine American

Keyword garlic, potatoes, smashed

Prep Time 10

Cook Time 15

Potato Boiling Time (+ the time it takes to bring the water to a boil) 12

Total Time 37

Servings

Calories 125kcal

2 pounds baby potatoes a mix of small potatoes, baby potatoes and small red potatoes, leave the skins on
4 tablespoon butter melted
2 cloves garlic minced or pressed
½ tsp salt
½ tsp black pepper
For serving: sea salt flakes crushed black pepper, parsley, sour cream, yogurt

Give the potatoes a good rinse and scrub them clean if dirty.
Boil the potatoes until fork tender, adding a pinch of salt to the pot.
Meanwhile, preheat the oven to 425 F.
Once potatoes are cooked, drain them from water and let them cool for 5-10 minutes.
Prepare a baking sheet lined with parchment paper and lightly spray it with olive oil.
Place the boiled potatoes on the sheet about 3 or more inches apart from each other.
Gently smash each potato with a potato masher or a fork until they’ve flattened to about ½-1 inch thick. (thinner=crispier)
In a small bowl, mix melted butter, garlic, salt, and pepper. Brush each potato generously until fully covered in the garlic butter. (you can also add cheese if you like)
Bake the potatoes for 15 minutes or until golden brown and the exterior is crispy to your liking.
Serve with sea salt flakes, chopped parsley and a dollop of sour cream or yogurt on top.