Crispy Garlic Smashed Potatoes
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 60 mins
- Total Time: 1 hour 5 mins
- Yield: 5 servings 1x
- 10 small gold potatoes (you can easily use more or less)
- 1/3 cup extra virgin olive oil
- 5 cloves garlic, peeled and smashed
- A few pinches dried thyme
- One pinch red pepper flakes
- Preheat your oven to 450 degrees (you might want to wait a little bit to preheat your oven depending on how long it takes to heat up)
- Place the potatoes in a pot of water (enough to cover all the potatoes)
- Bring to a boil
- Boil for about 30 minutes, or until a knife pierces the potato easily (it should be very tender!)
- It might take less time than this, or it might take more. It really depends on the size of your potatoes. Just test them with a knife every once in a while! (If they aren’t tender enough, they won’t smash easily)
- Meanwhile, in a medium skillet, add the olive oil, garlic, dried thyme, and red pepper flakes
- Cook on low/medium low, just so the oil around the garlic is very lightly bubbling
- Infuse the oil for about 10 minutes and then remove from the heat and set aside
- Transfer the potatoes to a colander and let the water drain off
- Spread the potatoes out on a baking sheet
- Smash using a potato masher or a cup (we always just use a cup)
- If you are using a cup, dip the bottom in a little of the infused oil before smashing each potato, and when you are done smashing each one, slide a knife in between the potato and cup to help release any bits that are still sticking
- Using a pastry brush, brush the infused oil onto the potatoes until all the oil has been used. You want a pretty decent amount of oil so they will get nice and crispy!
- Top with salt (potatoes kind of need a lot of salt. Try a little piece of potato to see if it is seasoned well before placing it in the oven)
- Roast for about 25 minutes, or until the potatoes are nice and golden and crispy on top