Recipe + Photos by April Viar 

Embark on a garlic lover’s journey with our tantalizing recipe for Garlicky Smashed Baby Red Potatoes. Brace yourself for an explosion of flavor as you savor the roasted crispiness of smashed potatoes, generously topped with crispy garlic bits, fresh minced garlic, and a healthy helping of aromatic olive oil. This dish is not for the faint of heart, it’s a celebration of garlic in all its glory.

Serving: 4

INGREDIENTS

  • 1lb of baby red potatoes
  • 6 large cloves garlic, minced
  • 4 tbsp Olive Oil
  • 1 tsp garlic powder
  • 1 tsp cracked black pepper
  • 1/2 tsp salt
  • 1 scallion, sliced
  • 1/4 cup parsley, chopped

DIRECTIONS

  • Add the baby red potatoes to a stock pot filled with water and bring it to a rolling boil. Allow the potatoes to boil for approximately 25 minutes until they are tender when pierced with a fork. This step sets the stage for the smashing process, ensuring perfectly cooked potatoes with just the right texture.
  • Preheat the oven to 425F.
  • After boiling, drain the potatoes and allow them to cool for about 10 minutes to make them easier to handle. Once they have cooled slightly, transfer them to a mixing bowl. Drizzle 1 tablespoon of olive oil over the potatoes and gently toss them to coat evenly.
  • Line two sheet pans with aluminum foil for easy cleanup. Place the boiled potatoes on the prepared sheet pans, leaving some space between each one. Using the palm of your hand, carefully smash each potato down evenly to create a flat surface. This step increases the surface area for crisping.
  • In a separate bowl, combine 3 tablespoons of olive oil with four cloves of minced garlic. Mix the ingredients thoroughly to infuse the oil with the garlic. Then, brush this garlic infused oil onto each potato, ensuring to coat the entire surface including the edges, so it will crisp up nicely while baking.
  • Sprinkle the garlic powder, cracked black pepper and salt over the potatoes. Roast in the oven for 20 minutes or until golden brown and crispy around the edges.
  • Once they’re perfectly roasted, remove the potatoes from the oven and carefully transfer them to a serving platter. Garnish them with 2 cloves of fresh minced garlic, sliced scallions, and chopped parsley. Drizzle a generous amount of olive oil over the top.
  • Serve hot and enjoy the irresistible garlicky goodness of these crispy smashed baby red potatoes!
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