Garlic Smashed Potatoes

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These garlic smashed potatoes are simple, yet so flavourful, that they are well worth the relatively little effort required to make them. They are a popular side dish in our family and go with just about any main meal!

For this recipe, I have used baby new potatoes - we prefer the smaller size and thinner skins, and they also cook quicker. But feel free to make your garlic smashed potatoes using whatever kind of potatoes you have on hand. Bear in mind that, the larger the potatoes, the longer the boiling time required before they are soft enough to smash.

So what makes these garlic smashed potatoes so delicious? The key is in the winning flavour combination of oil and salt! Mix in some garlic, round it out with a bit of thyme and throw in some crispy, textured potatoes, and there you have it - everyone's favourite side dish.

I love smashed potatoes because they are difficult to get wrong. They are the minimal effort, shabby chic version of roast potatoes. No peeling required, no turning in the oven to ensure all round crispness, and no worrying about breakages - they're supposed to look a beautiful mess! Try these garlic smashed potatoes the next time you need an easy and delicious side dish - you might even thank me. :)

Here's what you'll need to make these garlic smashed potatoes:
(Click here to jump straight to the recipe)

750g baby new potatoes
2 tsp minced garlic
3 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
A few sprigs of fresh thyme, leaves picked (optional)

And here's what you'll need to do:

• Rinse the potatoes, and put them in a medium saucepan with lid.
• Bring a kettleful of water to the boil, and add it to the pan, setting it over high heat. When the water comes back to the boil, reduce the heat to medium, cover and boil the potatoes for about 15 minutes or until soft. Test by stabbing a knife through a couple of the potatoes - it should go through easily without any resistance.
• Meanwhile, preheat the oven grill (broiler) to medium, and line a large baking sheet with aluminium foil.

• When the potatoes are done cooking, drain completely, and spread them out on the lined baking sheet. Allow them to cool slightly for a few minutes.
• Mince or finely chop the garlic, and put it in a cup or mug.
• Add the extra virgin olive oil, and stir together with a teaspoon.
• Using a potato masher, gently press down on each potato to smash it. Be careful not to press too hard, or you will have mashed potato!

• Drizzle each potato with a bit of the garlic and olive oil mixture.
• Sprinkle generously with sea salt and freshly ground black pepper.

• Scatter the picked thyme leaves over, or lay the sprigs evenly across, the potatoes.
• Place the potatoes under the preheated grill, on the middle rack of the oven, for 10-15 minutes until the tops are browned and crisp. Stay near and keep a close eye on the potatoes, as they can burn very quickly under the grill!

• Remove the potatoes from the oven, and cool for a few minutes.
• Using a fork, scrape the thyme leaves from their stalks, and scatter over the potatoes. Serve warm.

Garlic Smashed Potatoes

By Wendy | Serves 4

These garlic smashed potatoes are easy to make, taste delicious and pair well with just about any meal.

Prep Time: 5 minutes
Cook time: 30 minutes
Serves: 4
Course: Side, Vegetable
Cuisine: Modern European
Tags: Side Dish, Vegetarian

Ingredients

750g baby new potatoes
2 tsp minced garlic
3 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
A few sprigs of fresh thyme, leaves picked (optional)

Method

1. Rinse the potatoes, and put them in a medium saucepan with lid.
2. Bring a kettleful of water to the boil, and add it to the pan, setting it over high heat. When the water comes back to the boil, reduce the heat to medium, cover and boil the potatoes for about 15 minutes or until soft. Test by stabbing a knife through a couple of the potatoes - it should go through easily without any resistance.
3. Meanwhile, preheat the oven grill (broiler) to medium, and line a large baking sheet with aluminium foil.
4. When the potatoes are done cooking, drain completely, and spread them out on the lined baking sheet. Allow them to cool slightly for a few minutes.
5. Mince or finely chop the garlic, and put it in a cup or mug.
6. Add the extra virgin olive oil, and stir together with a teaspoon.
7. Using a potato masher, gently press down on each potato to smash it. Be careful not to press too hard, or you will have mashed potato!
8. Drizzle each potato with a bit of the garlic and olive oil mixture.
9. Sprinkle generously with sea salt and freshly ground black pepper.
10. Scatter the picked thyme leaves over, or lay the sprigs evenly across, the potatoes.
11. Place the potatoes under the preheated grill, on the middle rack of the oven, for 10-15 minutes until the tops are browned and crisp. Stay near and keep a close eye on the potatoes, as they can burn very quickly under the grill!
12. Remove the potatoes from the oven, and cool for a few minutes.
13. Using a fork, scrape the thyme leaves from their stalks, and scatter over the potatoes. Serve warm.

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