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Crispy Garlic Smashed Potatoes

Side dishes are what I live on. I love potato dishes. Potatoes are so versatile and you can pretty much serve with them with anything. So which are you? Thin and crispy? Or thick and fluffy? Decide for yourself.

Preparation Time 20 minutes

Cook Time 30 minutes

Serves 6


1 kg baby potatoes- skins on

1/4 cup olive oil

1 teaspoon garlic powder

Salt and pepper- to taste


  1. Boil the potatoes for 15 minutes until cooked through. Drain the potatoes and set them aside.

  2. While the potatoes cook, prepare the oil. Combine the oil, garlic powder, salt and pepper in a bowl. Mix them well.

  3. Spread half of the oil on a baking tray, place the potatoes on top.

  4. Using a square piece of parchment paper and a glass, flatten the potatoes. If you like fluffy potatoes, then don’t flatten them too much. If you prefer crispy and crunchy potatoes, then flatten them more.

  5. Brush the tops with the remainder of the oil, making sure you brush it onto the edges of the potatoes too.

  6. Bake the potatoes at 180c for 20-25 minutes until golden and crispy.

  7. Serve with sour cream.

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