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–+ servings
Smoked Garlic Infused Olive Oil 250ml bottle
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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Appetizers, Side Dish
Cuisine: American Classics, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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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