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250ml Idaho Potato Infused Olive Oil Blend – chives dill parsley blend
Garden Infuzions

Smashed Garlic Potatoes with Idaho Blend Olive Oil

Crispy-edged smashed potatoes get a flavorful lift from Idaho Potato Infused Olive Oil Blend, turning simple potatoes into a warm, savory side with plenty of herby character.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds baby Yukon Gold potatoes
  • 3 tablespoons Idaho Potato Infused Olive Oil Blend
  • 2 tablespoons unsalted butter melted
  • 4 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons grated Parmesan cheese optional

Equipment

  • 1 Large pot For boiling the potatoes
  • 1 Sheet Pan Line with parchment paper
  • 1 Parchment paper Helps with easy release and browning
  • 1 Sturdy Glass or Measuring Cup For smashing the potatoes
  • 1 Small bowl For mixing the oil and butter
  • 1 Pastry Brush or Spoon For coating the potatoes

Method
 

Instructions
  1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. 2. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil over medium-high heat. Cook until just tender, about 15 to 18 minutes.
  3. 3. Drain the potatoes and let them steam dry for 5 minutes.
  4. 4. Transfer the potatoes to the prepared sheet pan and gently smash each one with the bottom of a sturdy glass or measuring cup until flattened but still in one piece.
  5. 5. Stir together the Idaho Potato Infused Olive Oil Blend, melted butter, minced garlic, salt, and black pepper, then brush or spoon the mixture over the potatoes.
  6. 6. Roast for 20 to 25 minutes, flipping once if needed, until the edges are deeply golden and crisp.
  7. 7. Finish with parsley, chives, dill, and Parmesan if using, then serve hot.

Notes

Baby Yukon Gold potatoes give the best creamy center and crisp edges, but small red potatoes also work. Smash them gently so they hold together during roasting. If the pan looks crowded, use two sheet pans so the potatoes roast instead of steam.

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