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Garlic Smashed Potatoes


TOTAL TIME: 40 min
PREP TIME: 25 min
SERVINGS: 4

Crispy and flavorful garlic smashed potatoes are a perfect addition to any meal. This dish is naturally gluten-free and a whole family favorite, including picky eaters.

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oval white plate with baked potatoes and small dish with ketchup

Read below and check the step-by-step instructions and tips on how to make the best version of these smashed potatoes.

Ingredients

  • 4 cups baby potatoes
  • 2 tablespoons ghee
  • 2 cloves of garlics
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 2 teaspoons dry and crushed basil Leaves

How to make garlic smashed potatoes - Step by step Photos.

Step 1. Gather the ingredients. Preheat the oven to 450F degrees. ingredients to make baked crispy potatoes

Step 2. Wash potatoes, place in a large pot, fill with water, and bring to boil on high heat. Boil for approximately 10-15 minutes till soft but skin is not peeling. Check with the fork. small saucepan with potatoes and water inside

Step 3. Melt ghee in a small saucepan. Once melted, grate garlic using Microplane. Add to the hot ghee mixture. Don't let it cook after adding the garlic. saucepan with melted butter and minced garlic

Step 4. Once potatoes are cooked, drain well, so they don't have any water. Line a baking sheet pan with parchment paper. Arrange potatoes on the sheet pan. Keep a distance to make sure they turn crispy. Using a wide spatula, slightly press down, so they get smashed. boiled potatoes laying on the sheet pan

Step 5. Brush with the ghee and garlic mixture, sprinkle with salt, paprika, basil. sheet pan with potatoes and spices

Step 6. Bake on the second to the top shelf for 13-15 minutes till brown and crispy. crispy baked potatoes laying on the sheet pan

Notes

Tips for best flavor

  • To make them crispy: keep distance on the sheet pan, don’t over-boil, add spices sprinkled not mixed in the ghee.
  • If using more than 4 cups of potatoes, use two baling pans.
  • Garlic. Using Microplane really helps to create perfect garlic that gets crispy while in the oven.
  • Smoked paprika creates a big flavor. You can also add chili powder instead.
  • Don’t add additional oil, to get them crispy, you want oil only on top of the potatoes, not in the pan.
  • Use whole baby potatoes, this recipe won’t work with large sliced potatoes since the skin plays a big role.

Time-saving tips

  • line sheet pan with parchment to save time on cleanup after
  • pre-boil potatoes in advance to save time making this recipe
  • skip the raw garlic and add powdered dry garlic

Keep it healthy tip

  • Use organic potatoes
  • Use high-temperature stable fat, like ghee.

Ideas to serve with

Serve with ketchup or ranch. I love Primal Kitchen’s brand of dressings.

oval plate loaded with crispy baked potatoes

 

oval white plate with baked potatoes and small dish with ketchup

Garlic Smashed Potatoes

Natalia-Flavorful Home
Crispy and flavorful garlic smashed potatoes are a perfect addition to any meal. This dish is naturally gluten-free and a whole family favorite, including picky eaters.
0 from 0 votes
Prep Time 25 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 4
Calories 185 kcal

Ingredients
  

  • 4 cup baby potatoes
  • 2 tbsp ghee
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 2 tsp basil leaves dry and crushed

Instructions
 

  • Gather the ingredients. Preheat the oven to 450F degrees. If it takes a while to preheat the oven, start preheating now.
    ingredients to make baked crispy potatoes
  • Wash potatoes, place in a large pot, fill with water, and bring to boil on high heat. Boil for approximately 10-15 minutes till soft but skin is not peeling. Check with the fork.
    small saucepan with potatoes and water inside
  • Melt ghee in a small saucepan. Once melted, grate garlic using Microplane. Add to the hot ghee mixture. Don’t let it cook after adding the garlic.
    saucepan with melted butter and minced garlic
  • Once potatoes are cooked, drain well, so they don’t have any water. Line a baking sheet pan with parchment paper. Arrange potatoes on the sheet pan. Keep a distance to make sure they turn crispy. Using a wide spatula, slightly press down, so they get smashed. Brush with the ghee and garlic mixture, sprinkle with salt, paprika, basil.
    sheet pan with potatoes and spices
  • Baked on the second to the top shelf for 13-15 minutes till brown and crispy.
    crispy baked potatoes laying on the sheet pan

Notes

-To make them crispy: keep distance on the sheet pan, don’t over-boil, add spices sprinkled not mixed in the ghee.
-If using more than 4 cups of potatoes, use two baling pans.
-Garlic. Using Microplane really helps to create perfect garlic that gets crispy while in the oven.
-Smoked paprika creates a big flavor. You can also add chili powder instead.
-Don’t add additional oil, to get them crispy, you want oil only on top of the potatoes, not in the pan.
-Use whole baby potatoes, this recipe won’t work with large sliced potatoes since the skin plays a big role.
-Serve with ketchup or ranch. I love Primal Kitchen’s brand of dressings.

Nutrition

Calories: 185kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 19mgSodium: 591mgPotassium: 649mgFiber: 4gSugar: 1gVitamin A: 252IUVitamin C: 30mgCalcium: 22mgIron: 1mg
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