Ingredients
Potatoes
- 500 g mini potatoes or new potatoes
Garlic Butter
- 50 g butter (melted)
- 4 cloves garlic (2 minced, 2 whole)
- 2 sprigs rosemary (chopped)
Instructions
- Preheat the oven: Preheat your oven to 180ºC (350ºF) to prepare for baking the smashed potatoes later on.
- Boil the potatoes: Place the mini potatoes in a medium saucepan and cover with cold water. Add the 2 whole peeled garlic cloves and season the water generously with salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender when pierced, about 15-20 minutes.
- Melt the butter with garlic and rosemary: While the potatoes are cooking, melt the butter in a small saucepan over low heat. Stir in the minced garlic and chopped rosemary, allowing their flavors to infuse the butter gently.
- Drain and smash the potatoes: Drain the cooked potatoes and place them on a baking tray in a single layer. Using a fork, gently press down on each potato to smash it until the skin breaks and you see ridges forming in the center.
- Drizzle and bake: Drizzle the rosemary garlic butter evenly over the smashed potatoes. Place the tray in the preheated oven and bake for about 20 minutes, or until the edges and ridged centers turn golden and crispy.
- Serve: Remove the crispy garlic smashed potatoes from the oven and serve immediately as a delicious side dish to your favorite main courses.
Notes
- Use mini or new potatoes for best texture and size convenience.
- Adjust garlic quantity based on preference for milder or stronger garlic flavor.
- For extra crispiness, you can broil the potatoes for an additional 1-2 minutes at the end, watching carefully to avoid burning.
- Fresh rosemary is preferred, but dried rosemary can be used in smaller amounts.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
