Garlic Smashed Potatoes

“This double-cooking technique (boiling, then roasting) works very well with whole red potatoes. The finished potatoes are rough and crisp and very good.”

Ingredients Nutrition


  1. In a large soup pot combine the potatoes and garlic with enough water to cover them by several inches.
  2. Bring the water to a boil, cover the pan, and lower the heat.
  3. Let the pototoes simmer steadily for 20 minutes or until they are tender when pierced with a skewer.
  4. Set the oven at 450 degrees.
  5. Have on hand a 12-inch baking dish.
  6. Rub the dish with a thin film of oil.
  7. Drain the potatoes and garlic and set them aside until they are cool enough to handle- do not let the potatoes become cold.
  8. Cut the potatoes into quarters and squeeze each one with your fingers or set the potatoes on a board and tap them lightly with a mallet.
  9. Transfer the potatoes to the baking dish, packing them tightly into the dish.
  10. Chop the garlic and scatter it on the potatoes.
  11. Drizzle the oil on top of the potatoes and sprinkle them with salt and pepper.
  12. Transfer the dish to the hot oven.
  13. Roast the potatoes for 20 minutes or until the top is crusty and golden brown.
  14. Serve at once.

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