Garlic Smashed Potatoes from Baby Potatoes

Smashed potatoes start as small boiled potatoes, then get flattened on a baking tray. In the oven, their thin edges turn golden while the middles stay soft. A simple garlic oil adds flavour.

Recipe video

Small potatoes for smashing

I like using small baby potatoes with their skins on. They are easy to flatten and serve as a side dish or snack. For two servings, use about 600 g, roughly 14 potatoes depending on their size.

Allow time for boiling first

Boil the potatoes for about 20 minutes until a knife slides in easily. Drain and let the steam escape for around 5 minutes. This comes in addition to baking, bringing the total time to about 55 minutes.

Flatten and bake the potatoes

Space the potatoes out on a tray and gently flatten them with a glass or large spoon. Brush with the garlic oil and bake at 160 °C fan for about 20 minutes initially. They may need longer for golden edges, depending on their thickness and your oven.

Why are my smashed potatoes not crisp?

Wet potatoes and a crowded tray slow down browning. Let the potatoes steam dry well and leave room between them. Flattening them creates more thin edges that can brown in the oven.

Kitchen tip

If a potato sticks to the glass, brush the bottom of the glass very lightly with some of the measured garlic oil. Press down slowly to keep the potato together.

Sprinkle with fresh parsley and basil after baking so the herbs do not burn.

Easy recipe

Garlic Smashed Potatoes from Baby Potatoes

Garlic smashed potatoes: boil small potatoes, flatten them and oven-bake with garlic olive oil. Includes a video and tips for crisp edges.

Prep time

10 min

Cook time

40 min

Yield

2 servings

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Ingredients

− 2 +

• 600 gsmall potatoes, raw, unpeeled; about 14
• 4 tbspolive oil
• 2garlic cloves
• 1 pinchsea salt
• pepper
• parsley and basil, to serve

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Instructions

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1. Thoroughly wash 600 g small potatoes. Boil with their skins on for about 20 minutes until tender, checking with a knife. Drain and let the steam escape for around 5 minutes.
2. Meanwhile, preheat the oven to 160 °C fan. Finely chop the garlic and mix with 4 tbsp olive oil, a pinch of salt and pepper.
3. Line a baking tray with baking paper. Space the potatoes out and gently flatten with a glass or large spoon. Brush with the garlic oil.
4. Bake on the middle shelf for about 20 minutes initially, until the edges are golden. Bake longer if needed, depending on thickness and your oven. Serve with fresh parsley and basil.

Nutrition per serving

Calories

483 kcal

Protein

6.3 g

Carbohydrates

53.5 g

Sugar

2.5 g

Fat

28.3 g

Saturated fat

3.9 g

Fibre

6.4 g

Salt

0.4 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace