Crispy Smashed Potatoes with Garlic Oil and Herbs

Written By Paulina Suonvieri
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Haters gonna hate. Potatoes gonna potate.

I love potatoes so much, but do you want to know what kind of potatoes I love the most? Smashed potatoes. Yes, these are absolutely incredible. Being tender and soft on the inside but crispy on the outside, having a delicious garlic oil drizzle and just in general being the perfect vegan side dish. Warning in advance though, you might end up eating this as a main dish due of this being so delicious and you just ending up eating everything at once!

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Use small potatoes

It’s better and more delicious to use small potatoes for this recipe. In Sweden we have fresh “new potatoes” that are extremely delicious during the summer time and so suiting to use for this recipe. We keep the peel on because the peel makes the potatoes extra crispy an totally delicious.

Don’t forget to…

tag me in your recreations of my recipes on instagram by tagging me, @100kitchenstories. I would love to see your recreations and being able to repost them on my instagram!

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THIS RECIPE IS:

  • Vegan

  • Gluten Free

  • Simple to make

  • So delicious

  • Soft and tender on the inside but totally crispy on the outside

  • Fun, great and delicious side dish

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Crispy Smashed Potatoes

INGREDIENTS:

approx 8-10 baby potatoes

0,5 dl (1/4 cups) olive oil

1 pressed garlic clove

1/2 tsp sea salt

1/2 tsp black pepper

Green herbs like fresh parsley, basil or chives


HOW TO MAKE:

  • Clean the potatoes and brush off the mud (if existing) using a brush thoroughly. Place the potatoes in a skillet with water and bring to a boil.

  • Boil the potatoes until barely fork tender, about 15’. Meanwhile, preheat oven to 200 degrees C.

  • Drain the potatoes when done and let them dry. You can dry them quicker by putting the potatoes on a lined baking sheet and placing them in the preheated over for approx 2 minutes.

  • Meanwhile, combine olive oil, pressed garlic, salt and black pepper in a small bowl.

  • When the potatoes are dry, spread them out on a lined baking sheet. Use a big spoon and lightly press down the spoon to squish them out to an approx 0,5cm thickness.

  • Drizzle over or brush over the garlic oil over each potato and then place the potatoes in the oven for approx 30’.

  • Bake until golden and crispy and thereafter serve with some fresh herbs.

Don’t forget to tag #100kitchenstories and @100kitchenstories on Instagram if you remake any of my recipes.

I’d love to see your recreations!


Paulina Suonvieri
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