This is one tasty entremots that’s super simple to assemble. Boiling the potatoes before baking keeps the potatoes tender and flossy within and therefore the cookery produces crisp delicious skin.

Smashing every potato creates additional extent for the marvellous brittleness to happen once roasted…. but really, it’s conjointly simply fun to smash them flat. Did I mention that it’s conjointly gluten-free and vegan? I hope you fancy this formula for crisp Garlic Smashed Baby Potatoes!

Colourful baby potatoes, garlic, olive oil, dried rosemary, dried thyme, salt, and black pepper ar all the essential ingredients! I conjointly prefer to garnish the smashed potatoes with parsley within the finish for flavour and extra color.


  • 1 lb (16 oz) baby potatoes
  • 2 garlic cloves, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and pepper
  • 2 tbsp olive oil
  • Optional: parsley for garnish


  1. Preheat oven to 425 degrees F.
  2. Boil potatoes in salted water until the potatoes are softened and a fork can easily poke into a potato, about 15-18 minutes, depending on the size of the potatoes. Drain and pat the potatoes dry using a paper towel.
  3. Place the potatoes on a baking sheet (cover the baking sheet with aluminum foil for easy cleanup). Toss the potatoes with garlic, rosemary, thyme, salt, pepper, and oil.
  4. Take a fork and carefully press down on each potato until the potato is flattened, but still holds together.
  5. Space the potatoes on the baking sheet so they are not touching. Bake for 20-25 minutes, until the potatoes are crispy and lightly golden in appearance. Garnish with parsley if you like. Serve immediately.

Recipe From : Yay For Food

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