Garlic Smashed Potatoes

"This double-cooking technique (boiling, then roasting) works very well with whole red potatoes. The finished potatoes are rough and crisp and very good."
photo by Sackville photo by Sackville
photo by Sackville
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by JustJanS photo by JustJanS
photo by JustJanS photo by JustJanS
Ready In:




  • In a large soup pot combine the potatoes and garlic with enough water to cover them by several inches.
  • Bring the water to a boil, cover the pan, and lower the heat.
  • Let the pototoes simmer steadily for 20 minutes or until they are tender when pierced with a skewer.
  • Set the oven at 450 degrees.
  • Have on hand a 12-inch baking dish.
  • Rub the dish with a thin film of oil.
  • Drain the potatoes and garlic and set them aside until they are cool enough to handle- do not let the potatoes become cold.
  • Cut the potatoes into quarters and squeeze each one with your fingers or set the potatoes on a board and tap them lightly with a mallet.
  • Transfer the potatoes to the baking dish, packing them tightly into the dish.
  • Chop the garlic and scatter it on the potatoes.
  • Drizzle the oil on top of the potatoes and sprinkle them with salt and pepper.
  • Transfer the dish to the hot oven.
  • Roast the potatoes for 20 minutes or until the top is crusty and golden brown.
  • Serve at once.

Questions & Replies

Got a question? Share it with the community!


  1. Lovely way to do potatoes - I did a slight variation - I used roasted garkic and placed 2 cloves in each potato and used no oil just a spray of "No Oil" They were wonderful
  2. Yummy potatoes they didn't last long and we really loved them,I did add extra garlic as you can never have too much.
  3. Delicious-Hope you don't mind we added ketchup on the side-toasty goodness. I did add more olive oil, the red potatoes were on the large(regular size) and the oil was quickly absorbed while I was smashing the others.
  4. Exactly as described, rough, crisp and very good! I found the garlic flavoured the potatoes fine. Thanks for sharing.
  5. It was ok but the garlic pieces burned too much and there was no garlic flavor in the potatoes.



Find More Recipes