Garlic Smashed Potatoes

Crispy on the outside, creamy and succulent on the inside, Garlic Smashed Potatoes are a delicious side dish or a tasty snack! Sprinkle them with freshly grated parmesan and rosemary.

Potatoes are a staple in our house. I could eat them with every meal. Creamy Mashed Potatoes are a family favorite, but we also love Cheesy Scalloped Potatoes and even Mashed Potato Pizza! Smashed Potatoes are super addictive bite-sized treats, with crispy outsides and soft, fluffy centers.

This recipe was inspired by the incredible Jonathan Waxman. The first time Jackie and I dined at his restaurant, Jams, we inhaled his signature smashed potatoes and Jams Chicken. Simple, local ingredients never tasted so good. Days later, I couldn't get those potatoes out of my mind. I had to create my own version.

This recipe is rather simple, using delicate fingerling potatoes, olive oil, and fresh grated parmesan. Serve them with Roasted Spatchcock Chicken and Glazed Carrots for Sunday Supper, or Dip them in Beer Cheese for a Game Day Snack.

HINT: You don't even need to peel the potatoes because the process of boiling and then sautéing creates a crispy outside and a tender, creamy inside.

Jump to:

• Ingredients
• Instructions
• Top tip
• Variations
• 🥔 More Potato Recipes
• Storage
• FAQ
• Related recipes
• Smashed Potatoes recipe

Ingredients

• POTATOES: fingerling potatoes
• GARLIC: fresh garlic clove
• OLIVE OIL: use the best quality extra virgin olive oil you can afford
• BUTTER: we like salted butter for this recipe, you can also use unsalted butter or margarine
• ROSEMARY: fresh rosemary springs
• PARMESAN CHEESE: use a block of fresh parmesan cheese (Parmigiana Reggiano, Pecorino Romano) and shred it yourself
• SALT: kosher salt or sea salt
• PEPPER: ground black pepper

*see recipe card for quantities.

Instructions

1. Boil Potatoes: place potatoes in stock pot and cover with water. Cook over high heat until a knife inserted slips off easily.
2. Drain: drain water out of the pot. Allow potatoes to cool for at least an hour (or in refrigerator overnight).
3. Smash Potatoes: place cooked potatoes on sheet pan and "smash" using a firm surface such as a meat tenderizer or bottom of drinking glass.
4. Sauté: in a large saute pan melt butter and oil over medium heat until butter is melted. Place potatoes in pan and cook until crispy (about 10 minutes), turning over as needed.
5. Add Garlic: as potatoes are cooking use garlic clove and rub over each potato.
6. Add Parmesan: remove from pan and place on baking sheet and immediately grate parmesan on top of potatoes.
7. Add Rosemary: chop rosemary and sprinkle over potatoes.
8. Salt and Pepper to taste.

Top tip

You can use any kind of potatoes for this recipe, but to get the crispy outside, we recommend choosing small potatoes like fingerlings, creamer potatoes, or red potatoes.

Variations

• DRIZZLE THEM with extra olive oil, sour cream, or chipotle mayo
• DIP THEM in Beer Cheese or White BBQ Sauce
• SPRINKLE THEM with red pepper flakes, fresh chives, or crispy bacon bits

Storage

• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat in a sauté pan on the stove top with a little butter or oil.

FAQ

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