Yasmin Fahr’s Smashed Garlicky Potatoes
Potatoes are boiled then roasted to get a mixture of browned, super-crunchy bits and creamy spuds in every bite.
Serves6
Prep5 minutes
Cook1 hour 5 minutes
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Inspired by the restaurant Barbuto, these crispy smashed potatoes are first boiled and then roasted to get a mixture of browned, super-crunchy bits and creamy potatoes. You can also add herbs like thyme or rosemary, but I purposefully left this more neutral so it can fit into any meal, whether at Thanksgiving or not. If you are making my complete New Classic Thanksgiving dinner, then you can cook both these and the Brussels sprouts at the same time. It also works wonderfully alongside roast chicken or as part of a weeknight meal.
Smashed Garlicky Potatoes Recipe
Potatoes are boiled then roasted to get a mixture of browned, super-crunchy bits and creamy spuds in every bite.
Prep time 5 minutes
Cook time 1 hour 5 minutes
Serves 6
Nutritional Info
Ingredients
- 2 pounds
small Yukon Gold potatoes (about 2-inches wide)
- 2 teaspoons
kosher salt, divided
- 5
unpeeled cloves garlic
- 1/3 to 1/2 cup
olive oil
- 1/2 teaspoon
red pepper flakes
Instructions
Arrange a rack in the middle of the oven and heat the oven to 450ºF. Meanwhile, place 2 pounds small Yukon Gold potatoes in a medium pot, add enough cold water to cover by 1 inch, and season with 1 teaspoon of the kosher salt. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle boil. Cook until the potatoes can easily be pierced with a fork, 15 to 20 minutes.
Drain the potatoes and let sit for about 10 minutes, until cool enough to handle. Meanwhile, place 5 unpeeled garlic cloves on a cutting board. Place the flat part of a chef’s knife over a clove and use the heel of your palm to firmly press down on the flat part of the knife to smash it. Remove the skin and repeat with remaining cloves.
Place the potatoes on a baking sheet, then use the heels of your palms or the bottom of a measuring cup to smash them into irregular chunks. (You can also wrap your hand in a clean dish towel to do this if they are still hot.) They can be funky shaped and messy — it all adds to the fun. Add the smashed garlic to the baking sheet.
Pour about 1/3 cup olive oil over the potatoes and garlic, then season with the remaining 1 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. You want to be generous with the oil, so if any part looks a little dry, then add the remaining oil.
Roast the potatoes until the bottoms and skin are crispy and golden-brown, 25 to 35 minutes. Let cool slightly before serving.
Recipe Notes
Make ahead: The potatoes can be boiled and refrigerated up to 1 day ahead. They may need a few more minutes of roasting time.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.