Potatoes. One of the most versatile vegetables. I have used potatoes in countless ways before, but this is one I have never tried.
Smashed potatoes are made by a two step cooking process: first boiling, then baking. After the potatoes are boiled, they get “smashed” which increases the surface area and allows for them to crisp up in the oven.
It’s important to not over-boil the potatoes or else they will be too soft and not hold together when you smash them. You just want them to be fork-tender and then they will cook more in the oven. To smash mine, I found a glass measuring cup worked very well, but any other glass would work too. Just be careful to not break them up too much, you want the potatoes to stay in one piece.
Once they are smashed, that’s when they get seasoned. I used a little olive oil, garlic, thyme, salt and pepper. I mixed those ingredients together and then brushed it over the potatoes.
They baked up really nicely. You could use a silicone baking mat, but I would definitely suggest using parchment or tin foil for best results. They were so delicious, I loved all the seasonings and I liked how fluffy they were inside. Just be sure to watch them after being in the oven for a bit because you don’t want the garlic to burn.
This is a nice little change from classic roasted potatoes. Let me know what you think!
- 12 mini potatoes
- 1 1/2 tbsp olive oil
- 1 tsp minced garlic
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat oven to 425°. Line baking sheet with parchment or tin foil.
- Cook potatoes in boiling water until fork tender, about12 minutes. Drain and place on baking sheet.
- In small bowl, combine oil and all remaining ingredients.
- Using a glass, gently smash potatoes, one at a time, to about 1/2″ thickness. Brush with oil mixture.
- Bake 20-25 minutes until crispy and golden brown. Just watch to make sure the garlic isn’t getting too burned. Serve hot.