Garlic Smashed Potatoes Recipe

Prepare and cook potatoes

Preheat oven to 220°C (425°F). Scrub the potatoes and leave skins on. Place potatoes in a large pot and cover with cold water by 2 cm (about 1 inch). Add the coarse kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–18 minutes depending on size. Drain well in a colander and let steam-dry 2–3 minutes.

Arrange for smashing

Line a baking sheet with parchment or lightly oil it. Transfer drained potatoes to the prepared baking sheet, spacing them evenly so each has room.

Make garlic butter cream

While potatoes cook, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook, stirring, until fragrant and softened but not browned, about 1–2 minutes. Remove from heat and stir in the heavy cream. Season with the 1 tsp black pepper. Keep warm.

Smash and oil

Using the bottom of a sturdy glass or a potato masher, gently press down on each potato to flatten it to about 1–1.5 cm (1/2 inch) thickness. Drizzle or brush the tops of the smashed potatoes with the 2 tbs olive oil so the edges will crisp.

Brush with garlic cream

Generously spoon or brush the garlic butter and cream mixture over each smashed potato so some pools in the crevices and covers the tops.

Roast until crisp

Roast in the preheated oven until the edges are deeply golden and crisp and the tops are lightly browned, 20–25 minutes. Halfway through roasting, baste once with any remaining garlic butter cream to encourage browning.

Season and serve

Remove potatoes from oven. Taste and sprinkle sea salt to taste and additional freshly ground black pepper if needed. Scatter the chopped fresh chives over the hot smashed potatoes. Serve immediately so the exterior remains crisp and the interior stays fluffy.

Leftover storage: Cool completely, then refrigerate in an airtight container for up to 3 days. Re-crisp in a 200°C (400°F) oven for 8–10 minutes before serving.