Smashed Garlic Potatoes Crispy (Printable Version)

Golden baby potatoes smashed, roasted, and coated in fragrant garlic olive oil with a touch of fleur de sel.

# What You'll Need:

→ Potatoes

01 - 2.2 lbs baby potatoes, washed
02 - 1.5 teaspoons fine sea salt for boiling

→ Garlic Oil

03 - 0.33 cup extra virgin olive oil
04 - 4 large garlic cloves, finely minced
05 - 1 tablespoon fresh parsley, finely chopped (optional)

→ Finishing

06 - Fleur de sel to taste
07 - Freshly ground black pepper to taste

# How to Make It:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold water, and add 1.5 teaspoons salt. Bring to boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain thoroughly.
03 - Arrange cooked potatoes on prepared baking sheet. Using a potato masher or sturdy glass, gently smash each potato to approximately 0.5 inch thickness.
04 - Drizzle 2 tablespoons olive oil over potatoes and gently toss to coat evenly.
05 - Roast in oven for 20-25 minutes until edges are golden and crispy.
06 - While potatoes roast, heat remaining olive oil in a small saucepan over low heat. Add minced garlic and gently cook for 2-3 minutes, stirring constantly, until fragrant but not browned. Remove from heat.
07 - Remove potatoes from oven and immediately drizzle with garlic-infused oil. Sprinkle with fleur de sel, black pepper, and chopped parsley if desired. Serve hot.

# Expert Tips:

01 -
  • They look restaurant-quality but taste even better, with crispy edges and creamy centers that feel indulgent without any pretense.
  • The whole thing comes together in under an hour, leaving you calm and confident instead of stressed in the kitchen.
  • Garlic oil elevates everything—suddenly these potatoes become something people ask about at dinner.
02 -
  • Don't skip the cold water start when boiling potatoes—it allows them to cook evenly all the way through and actually helps them stay firmer, not softer.
  • Garlic oil patience is everything; low heat and constant stirring means fragrant, sweet garlic rather than acrid, burnt garlic that will ruin everything.
  • Those crispy edges are everything, so resist the urge to crowd the baking sheet or flip them midway; let them sit still and develop that golden crust.
03 -
  • Make the garlic oil in advance and let it sit—the flavors deepen and mellow beautifully, and you'll have one less thing to juggle while potatoes are crisping.
  • Use parchment paper without fail; it's the difference between potatoes that lift off easily and a baking sheet that requires serious scrubbing afterward.
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