Crispy Baked Garlic Herb Smashed Potatoes Recipe Gets a Chef's Kiss (6 Ingredients) Side Dishes Vegetables Dinner Gluten-free Snacks Vegetarian Low Sugar Recipes Low Sodium Recipes

Have you tried smashed potatoes yet? They are so good! And the cooking techniques in this oven-fried potato recipe are responsible for the deep flavor layers you will taste on the interior of these potatoes. So much so, I'm willing to bet that this crispy garlic herb smashed potatoes recipe will quickly become a family favorite as a side dish or anytime snack.

You'll need just eight ingredients for this tasty gluten-free and vegetarian potato recipe: petite potatoes, fresh garlic, Parmesan cheese, butter, olive oil, parsley, salt and black pepper. Oh, and did I mention the additional crunchy oven-baked texture? Whoa! Plus you get the health benefits of potatoes in every crunchy bite.

For dinner, pair these flavorful potatoes with a delicious, creamy dipping sauce that will haunt you to make a double batch next time. Save some for yourself. Trust me on this one. So good!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour (approximately)
Total Time: 1 hour and 15 minutes
Servings: 8

Ingredients

• 1 pound petite potatoes, scrubbed and washed
• 1 whole head fresh garlic, peeled and chopped fine
• 1/4 cup finely grated Parmesan cheese
• 1/2 cup unsalted butter
• 1/4 cup olive oil
• 1/2 bunch fresh parsley, chopped fine

Here's how to make it:

1. Preheat the oven to 425 degrees F. Prepare two large baking sheets with nonstick cooking spray or line and spray foil for easy cleanup. Set aside. 
2. Place potatoes in a large pot. Cover tops with 1 inch of water. Add salt and bring to a boil. Reduce heat to medium-high and simmer for 20 to 25 minutes or until potatoes are knife tender past the al dente point. Drain potatoes and pat dry. Set aside. 
3. Into the same pot on low heat, add the butter, garlic, olive oil and chopped parsley (reserving some greenery for garnish later). Season with additional salt and pepper. Stir to combine. Add the dry potatoes to the pot and stir to ensure they are well coated.
4. Place the butter-coated potatoes on the prepared baking sheets. Using the back of a mason jar or sturdy drinking glass, gently smash potatoes just until they begin to burst open. No further.
5. Add the additional butter and chopped parsley to the same pot. Drizzle the melted mixture into the smashed potatoes. Season with salt and pepper. (Use your imagination and experiment by blending your favorite herbs and spices to create your flavor profiles. My favorite is lemon juice, olive oil, fresh thyme and black pepper.)
6. Place potatoes in the preheated hot oven and roast for 35 to 45 minutes or until crispy and brown. Remove and sprinkle on the Parmesan cheese, then return to the oven for an additional 3 to 5 minutes or until the cheese is melted.
7. Remove to cool. Garnish with finely chopped parsley and any remaining garlic-butter mixture. Adjust seasoning to taste. Serve piping hot with your favorite dip. (I like to use sour cream and chives.) Store leftovers in a container in the refrigerator and reheat in the microwave or oven.

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