Crispy Smashed Potatoes Finished with Smoked Garlic Infused Olive Oil

These Crispy Smashed Potatoes Finished with Smoked Garlic Infused Olive Oil bring together fluffy potato centers, shattering golden edges, parsley, and flaky salt for a side dish that feels rustic and inviting. A finishing drizzle of Smoked Garlic Infused Olive Oil adds deep garlic, savory smoke, and rich olive oil flavor that settles into every crack and crisp ridge. It’s the kind of simple, crowd-pleasing side that works for weeknight dinners, holiday tables, and relaxed entertaining alike.

Garden Infuzions

Crispy Smashed Potatoes Finished with Smoked Garlic Infused Olive Oil

Golden smashed potatoes with crisp edges, tender centers, and a savory smoked garlic finish that makes an easy side dish feel extra special.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 people

Course: Appetizers, Side Dish

Cuisine: American Classics, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds baby Yukon Gold potatoes
• 2 tablespoons kosher salt divided
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 3 tablespoons Smoked Garlic Infused Olive Oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon grated Parmesan cheese optional
• Flaky salt for finishing

Equipment

• 1 Large pot For boiling the potatoes
• 1 Sheet Pan Use a large pan so the potatoes have room to crisp
• 1 Parchment paper Helps with cleanup and browning control
• 1 Potato Masher or Heavy Glass For smashing the potatoes evenly
• 1 Slotted Spoon For lifting potatoes from the pot
• 1 set Measuring spoons For seasonings and oil
• 1 Chef’s knife For chopping parsley

Method

 

Instructions

1. 1. Preheat the oven to 450°F and line a large sheet pan with parchment paper.
2. 2. Place the potatoes in a large pot, cover with cold water, and add 1 tablespoon of the kosher salt. Bring to a boil, then cook until the potatoes are just fork-tender, about 15 to 18 minutes.
3. 3. Drain the potatoes well and let them sit for a few minutes so excess steam escapes.
4. 4. Spread the potatoes on the prepared sheet pan and gently smash each one with the bottom of a glass or measuring cup until flattened but still intact.
5. 5. Drizzle the potatoes with the extra-virgin olive oil, then sprinkle with the remaining kosher salt, garlic powder, black pepper, and smoked paprika.
6. 6. Roast for 20 to 25 minutes, flipping once halfway through, until the bottoms and edges are deeply golden and crisp.
7. 7. Remove the pan from the oven and immediately drizzle the potatoes with the Smoked Garlic Infused Olive Oil.
8. 8. Finish with parsley, Parmesan if using, and a pinch of flaky salt. Serve hot.

Notes

Boiling the potatoes until just tender helps them smash cleanly without falling apart. For extra crisp edges, make sure the potatoes are dry before they go into the oven. The smoked garlic oil is best used as a finishing touch so its flavor stays bold and fragrant.

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Recipe Tips

Use small potatoes so they smash easily and roast into crisp, craggy edges. Don’t overcrowd the pan, or the potatoes will steam instead of browning. For the best texture, let them roast long enough to get deep color before you add the finishing oil.

Serving Suggestions

Serve these potatoes alongside grilled steak, roast chicken, baked salmon, or a simple green salad. They also make a great party side with burgers, sandwiches, or a holiday spread. Add a little extra parsley right before serving for a fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan in a hot oven or air fryer so the edges crisp back up. Add the smoked garlic oil after reheating for the best flavor.

Variations

Try rosemary instead of parsley for a woodsy finish, or add a pinch of smoked paprika to the seasoning mix. For a brighter version, finish with lemon zest and a squeeze of juice. You can also swap baby Yukon Golds for baby red potatoes if that’s what you have on hand.

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