Save to Pinterest There's something about the sound of potatoes hitting hot oil that signals dinner is coming together. My neighbor once leaned over the fence on a Saturday evening, drawn by that exact noise, and asked what smelled so impossibly good. When I handed her a plate of these smashed garlic potatoes still warm from the oven, she closed her eyes for a moment and didn't say much. That's when I knew this recipe was worth keeping close.
I made this for a weeknight dinner when everyone was tired and nobody wanted anything complicated. The potatoes roasted while we caught up, and by the time they emerged golden from the oven, the whole mood had shifted. Food doesn't have to be fussy to matter, and these potatoes proved that in the best way.
Ingredients
- Baby potatoes (1 kg or 2.2 lbs): Choose ones roughly the same size so they cook evenly, and don't peel them since the skin crisps up beautifully.
- Fine sea salt for boiling (1 ½ tsp): Salt the water generously so the potatoes actually taste like something before the garlic oil even arrives.
- Extra virgin olive oil (80 ml or ⅓ cup): This is where quality matters most since the oil becomes the star, so use one you'd actually drink from a spoon.
- Garlic cloves (4 large, finely minced): Mince them small so they infuse gently into the oil without turning bitter, which is the difference between magic and regret.
- Fresh parsley (1 tbsp, finely chopped): The brightness cuts through the richness, though you can swap this for chives or thyme if that's what you have.
- Fleur de sel and freshly ground black pepper: Finish with these at the last second so the salt stays on top where it belongs, giving you those little bursts of salinity.
Instructions
- Heat your oven and prep:
- Set the oven to 220°C (425°F) and line a baking sheet with parchment paper so cleanup later won't steal your joy.
- Boil the potatoes until tender:
- Place potatoes in cold salted water, bring to a boil, then lower the heat and simmer for 15 to 20 minutes until a fork slides through easily. Drain them well in a colander, shaking gently to remove excess water since moisture is the enemy of crispiness.
- Smash gently and coat:
- Arrange potatoes on your baking sheet and press each one down to about ½ inch thick using a potato masher or the bottom of a sturdy glass. Drizzle with 2 tablespoons of olive oil and toss carefully so every piece gets coated.
- Roast until the edges crisp up:
- Roast for 20 to 25 minutes, keeping an eye on them toward the end so the edges turn golden and crispy without burning. You'll know they're ready when they sound hollow when you tap them.
- Make the garlic oil while they roast:
- Heat the remaining olive oil in a small saucepan over low heat, add minced garlic, and cook gently for 2 to 3 minutes while stirring constantly. The moment it smells incredible but before the garlic turns brown, pull it off the heat because you want fragrance, not bitterness.
- Finish and serve:
- The second the potatoes come out of the oven, drizzle them with that golden garlic oil and sprinkle with fleur de sel, black pepper, and parsley if using. Serve hot while everything is still steaming.
Save to Pinterest My daughter once asked if potatoes could be her favorite vegetable, and I realized she was eating these without pushing food around her plate. Sometimes the simplest dishes teach us the most about cooking well.
The Secret of Smashing
Not every potato wants to be mashed into oblivion, and these certainly don't. The goal is a gentle press that breaks them open enough for oil to seep in while keeping them substantial enough to crisp up properly. I learned this by ruining a batch, turning them into paste, and having to start over. Now I use the bottom of a glass instead of a masher because it gives more control and honestly feels nicer in your hand.
Why Garlic Oil Changes Everything
There's a reason fancy restaurants drizzle infused oils over finished dishes instead of just dumping butter on top. The oil carries flavor in a way that feels elegant without being pretentious, and it cools just enough by the time it hits the hot potatoes to stay vibrant instead of cooking off into nothing. This particular trick works on roasted vegetables, crusty bread, soups, and grilled fish too.
When and How to Serve These
These potatoes are happiest served immediately while the edges are still snapping under your fork. They work beautifully alongside grilled steak, roasted chicken, or fish, but they're also substantial enough to eat as the main event with a sharp salad and crusty bread. Make them once during a casual dinner and they'll become the dish people ask you to bring.
- Pair them with anything that benefits from a crispy, garlicky side without apology.
- Leftovers reheat well in a 180°C oven for about 10 minutes if you have any, though they rarely last that long.
- Double the recipe without hesitation because people always want more, and extras mean breakfast tomorrow is already solved.
Save to Pinterest Good cooking isn't about complexity; it's about choosing the best ingredients and respecting them enough to let them shine. These potatoes taught me that.
Common Recipe Questions
- → What type of potatoes work best?
Baby potatoes or small new potatoes are ideal because they cook evenly and have naturally creamy interiors. Their smaller size means they'll become tender faster when boiling.
- → Can I prepare these ahead of time?
Boil and smash the potatoes up to a day in advance. Store them covered in the refrigerator, then roast when ready. Add the garlic oil just before serving for maximum freshness.
- → How do I get extra crispy edges?
Ensure the boiled potatoes are well drained before smashing. Arrange them in a single layer without overlapping, and don't overcrowd the baking sheet. The hot oven needs space to circulate for optimal crisping.
- → Why infuse the garlic oil separately?
Gently cooking garlic in oil extracts its aromatic compounds without burning. Raw garlic can taste harsh, while burned garlic becomes bitter. Infused oil delivers pure garlic flavor throughout.
- → What can I substitute for fleur de sel?
Flaky sea salt like Maldon works beautifully. Regular sea salt is fine too, though the delicate crystals of fleur de sel provide a pleasant crunch and bright finish.
- → How do I store leftovers?
Store cooled potatoes in an airtight container for up to 3 days. Reheat in a 200°C oven to restore crispness—the microwave will make them soggy.