Description
These crispy crushed garlic potatoes are buttery, golden, and packed with flavor. They’re the perfect side dish for any meal—crispy on the outside, fluffy on the inside, and loaded with garlic and herbs. Super easy to make with just a few ingredients!
Ingredients
Units
Scale
- 1.5 lbs (about 700g) baby potatoes (Yukon Gold or red potatoes work best)
- 3 tbsp olive oil
- 2 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano (or fresh herbs like rosemary or thyme)
- 1/4 cup grated Parmesan (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Boil the potatoes: Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain and let cool slightly.
- Preheat the oven: Set the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Smash the potatoes: Arrange the boiled potatoes on the baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten them slightly.
- Add seasoning: In a small bowl, mix olive oil, melted butter, minced garlic, salt, pepper, and oregano. Brush this mixture generously over each potato.
- Bake: Roast in the oven for 25-30 minutes until crispy and golden brown. For extra crispiness, broil for the last 2-3 minutes.
- Add Parmesan & serve: Sprinkle with Parmesan (if using) and garnish with fresh parsley. Serve hot and enjoy!
Notes
- For extra crispiness, make sure the potatoes are completely dry before smashing.
- You can swap out the herbs for any of your favorites.
- Works great as a side for steak, chicken, or even on its own with a dipping sauce like sour cream or aioli.