The Most Delicious Smashed Potatoes With Garlic And Parsley!
If you’ve been looking for the perfect smashed potato recipe, this one is it, friend!
Imagine this: fluffy, buttery potatoes with a satisfying crunch on the outside, infused with the irresistible flavors of garlic and parsley.
Sounds delicious, right??
Well, they absolutely are! These crispy, smashed potatoes are a hit in the Thurmon household and among any guest who tries them.
I think Ava had the most fun when she got a chance to smash some of these fingerling potatoes!
I hope you love this delicious recipe! All my clothes in the images are from one of my absolute favorites Boot Barn.
Smashed Potatoes Recipe
They are delicious as a side or main dish, with lots of garlic and buttery flavor. Maybe a bit more than what is deemed healthy, but who doesn't like garlic and butter ;-)
Makes 6 servings | Prep Time 10 min | Cook time 1 hour total
Ingredients
2 lbs. fingerling potatoes (desired color)
3 Tbsp. salted butter, melted
2 Tbsp. Extra Virgin Olive Oil
1 tsp. salt (+ more to taste)
1⁄2 tsp. pepper
8 cloves of garlic, crushed
A handful of fresh Italian or flat-leaf parsley, chopped
Directions
Place the potatoes in a large pot and boil on high heat for about 20 minutes or until they are soft and fork-tender. They need to be soft enough to smash but not totally fall apart.
Preheat your oven to 425.
Drain the water from the potatoes and allow them to rest for a few minutes.
In a mixing bowl, place the melted butter, olive oil, garlic, and parsley.
Gently toss the potatoes in the mixing bowl until coated.
Transfer to a baking sheet and use the bottom of a glass to gently press and smash each potato down.
Sprinkle evenly with salt and pepper.
Bake at 425 for 30 minutes until crispy or until they reach your desired crispiness.
Drizzle a little more olive oil, add some fresh parsley and other herbs of your choice, and salt to taste before serving.
READ MORE:
print this recipe
crispy smashed potatoes
INGREDIENTS
2 lbs. fingerling potatoes (desired color)
3 Tbsp. salted butter, melted
2 Tbsp. Extra Virgin Olive Oil
1 tsp. salt (+ more to taste)
1⁄2 tsp. pepper
8 cloves of garlic, crushed
A handful of fresh Italian or flat-leaf parsley, chopped
DIRECTIONS
Place the potatoes in a large pot and boil on high heat for about 20 minutes or until they are soft and fork-tender. They need to be soft enough to smash but not totally fall apart.
Preheat your oven to 425.
Drain the water from the potatoes and allow them to rest for a few minutes.
In a mixing bowl, place the melted butter, olive oil, garlic, and parsley.
Gently toss the potatoes in the mixing bowl until coated.
Transfer to a baking sheet and use the bottom of a glass to gently press and smash each potato down.
Sprinkle evenly with salt and pepper.
Bake at 425 for 30 minutes until crispy or until they reach your desired crispiness.
Drizzle a little more olive oil, add some fresh parsley and salt to taste before serving.
These crispy potatoes are so addictive you might just find yourself polishing off the whole plate in one sitting!
You know what would really go well with these smashed potatoes too?? My chive blossom dip! This is one of my favorite garden-to-table recipes and it is so delicious!
By the way, the beautiful clothing I am wearing is from Boot Barn. They have the most gorgeous skirts, blouses, hats, and more!
Love, Annette xx
simple country living book
simple country living
Get more delicious garden-to-table recipes like this and techniques and wisdom for the garden, kitchen, and beyond in my book!
