Honestly, I love potatoes. I really think they should be their own category of food because there are so many different types and ways to enjoy them. One of my favorite side dishes when I go to brunch is smashed potatoes so when I found small creamer potatoes at the farmers market, I knew what I wanted to try to make. It is a lot easier than it looks and takes a bit of patience since you need to boil the potatoes first then roast them in the oven. I promise it is all worth it!
The best part about making smashed potatoes is you can really top them with any of your favorite sauces or spices. There are endless options so it can be totally up to your taste preferences or the mood you’re in.
I decided to load up my smashed potatoes with garlic, olive oil, and a sprinkle of salt and pepper. I then topped with a chimichurri sauce, but really any sauce or even ketchup would work. They’re also delicious plain!
These will definitely be on repeat over here as they’re great to enjoy at breakfast with some eggs or for dinner with a protein! I suggest you use small potatoes, any color works.
Substitution Ideas:
- Salt + Pepper: get creative and add any of your favorite spices or spice blends
- Garlic: could omit entirely or do garlic powder
- Use ghee instead of olive oil
Garlic Smashed Potatoes
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 12-14 creamer or small potatoes
- 2 large garlic cloves, minced
- 1-2 tbsp olive oil
- salt & pepper taste
- 2 tbsp parsley, chopped
Instructions
- Preheat your oven to 400 degrees.
- In a medium to large pot, bring water to a boil then add in potatoes. Boil for 15 minutes or until they are soft when you poke them with a fork.
- While potatoes boil, line a baking tray with parchment paper.
- Once potatoes are done cooking in the pot, drain water and pat them dry with a paper towel.
- Place potatoes on a baking sheet and gently with a fork, push down to “smash” them. Try not to break them (this can be a bit challenging!).
- Once all potatoes are smashed, top them with an olive oil drizzle, minced garlic, and a sprinkle of salt and pepper.
- Cook potatoes for 25-28 minutes until they look golden brown (check on them at the halfway point).
- Top with parsley, your favorite sauce or eat as is. ENJOY!
