If you’re on the hunt for the ultimate comfort side dish that steals the show every time, you absolutely need to try this Crispy Smashed Potatoes with Roasted Garlic Recipe. It’s a magical combination of tender baby Yukon gold potatoes smashed to perfection, roasted garlic goodness that melts in your mouth, and the tangy sweetness of balsamic-caramelized shallots. Each bite offers an irresistible crunch balanced with creamy, savory layers, making it a dish you’ll want to serve at every gathering or cozy weeknight dinner.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building the layers of flavor and texture that make this dish so loved. From the earthy potatoes to the punch of fresh lemon zest, every element brings something special to the table.
- 3 large shallots or 1 sweet onion (finely sliced into thin slices): Provides a subtly sweet, tangy topping once caramelized with balsamic vinegar.
- 2 tbsp balsamic vinegar: Adds a rich and slightly sweet acidity to balance the dish.
- 2 tbsp olive oil: Used to sauté the shallots and bring a mellow, fruity richness.
- Sea salt (to taste): Enhances every flavor and adds necessary seasoning.
- 1 head garlic (cut off the top to expose the garlic): Roasts into a soft, caramelized spread that adds luscious depth.
- 1 tbsp olive oil: Drizzled over garlic before roasting to help it caramelize beautifully.
- 1 lb baby Yukon Gold potatoes: Small, tender potatoes perfect for smashing and roasting to crispy perfection.
- 4 tbsp olive oil: Essential for creating that crave-worthy crispy crust on the smashed potatoes.
- ¼ cup Parmesan cheese (freshly grated): Adds a salty, umami finish that complements the garlic and potatoes.
- 2 tbsp green onions (finely chopped): Brings a fresh, sharp contrast in color and flavor.
- Zest of one lemon: Gives a bright, citrusy lift to brighten the entire dish.
How to Make Crispy Smashed Potatoes with Roasted Garlic Recipe
Step 1: Preparing the Balsamic Shallots
Start by peeling your shallots or sweet onion and slicing them super thin. In a pan heated with olive oil, sauté the slices over medium heat until they start to caramelize, which unlocks their natural sweetness. Then, splash in the balsamic vinegar and cook until it thickens and coats the shallots. This step creates a luscious topping that brings a little zing and a lot of wow to your potatoes. You can make this ahead and store it in the fridge to save time.
Step 2: Roasting the Garlic
While the potatoes are boiling, prepare your garlic by slicing off the top to expose the cloves. Drizzle with olive oil and wrap it tightly in foil. Roast in a 400ºF oven for about 25 to 30 minutes until the garlic becomes soft, fragrant, and golden brown. Once cool, squeeze the roasted cloves out – they’ll be sweet, mellow, and the perfect spread to mix into or dollop atop your potatoes.
Step 3: Cooking and Smashing the Potatoes
Place your unpeeled baby Yukon Gold potatoes into a salted pot of boiling water. Simmer until they’re fork-tender, roughly 15 to 20 minutes depending on size. Drain and let them cool just enough to handle. Then gently smash each potato using the bottom of a mason jar or a sturdy glass—just enough to flatten them without breaking apart. This smashing step is key to getting maximum crispy edges.
Step 4: Baking to Crispy Perfection
Drizzle the smashed potatoes generously with olive oil and sprinkle with sea salt. Place them on a baking tray and bake in a preheated 450ºF oven for 15 minutes. Flip the potatoes over, drizzle with the remaining olive oil, and sprinkle with more salt. Continue baking another 15 minutes until the outsides are gorgeously browned and impossibly crispy. This double-bake method ensures the potatoes have crunch while staying soft inside.
Step 5: Bringing It All Together
Once baked, transfer the crispy potatoes to your serving dish. Scatter over the roasted garlic cloves, balsamic shallots, and freshly grated Parmesan. Finish with a sprinkle of green onions and a bright zest of lemon for that fresh pop. Taste and add finishing salt if you need it. Then, dig in and savor every crispy, flavorful bite!
How to Serve Crispy Smashed Potatoes with Roasted Garlic Recipe
Garnishes
Feel free to get creative with garnishes! Fresh herbs like parsley or thyme work beautifully on this dish. A drizzle of sour cream or a sprinkle of smoked paprika can also add another tasty dimension. The lemon zest already adds a wonderful brightness, so don’t be shy about zesty finishes.
Side Dishes
This Crispy Smashed Potatoes with Roasted Garlic Recipe elevates any meal and pairs fabulously with roasted meats, grilled veggies, or even a hearty salad. It’s a brilliant accompaniment for dinner parties and weeknight feasts alike because it’s both comforting and sophisticated.
Creative Ways to Present
Got guests over? Serve these on a large rustic wooden board layered with fresh greens or arugula. You can portion them into small bowls for snack-style serving or plate them individually topped with a dollop of garlic aioli or a tangy yogurt dip to impress your friends.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though we doubt it!), store them in an airtight container in the refrigerator. They will keep well for up to 3 days, but be prepared—they might lose some crispiness.
Freezing
These crispy smashed potatoes are best enjoyed fresh, but you can freeze the boiled and smashed potatoes (before baking) in a single layer on a tray. Once frozen solid, transfer them to a freezer bag. When ready, bake directly from frozen, adding a few extra minutes to the cooking time.
Reheating
To bring back that delicious crisp crust, reheat leftovers in a hot oven or toaster oven at 400ºF for about 10 minutes. Avoid microwaving as it will make them soggy and lose that satisfying crunch we all love about the Crispy Smashed Potatoes with Roasted Garlic Recipe.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely, but baby Yukon Golds work best because of their buttery texture and size. You can try red potatoes or fingerlings, but avoid starchy russets as they tend to fall apart when smashed.
How do I know when the garlic is perfectly roasted?
The garlic should be soft and golden brown and smell sweet and fragrant. If you poke a clove with a fork, it should easily mash with little resistance.
Is it necessary to leave the potato skins on?
Leaving the skins on helps retain moisture and adds extra texture to your potatoes. Plus, the skins crisp up nicely when baked. It also makes the dish easier to prepare.
Can I make the balsamic shallots ahead of time?
Definitely! The balsamic shallots actually taste better after sitting a day or two, allowing the flavors to marry. Store them in the fridge in an airtight jar and use within 3-4 days.
What if I want to make this recipe vegan?
Simply leave out the Parmesan cheese or substitute it with a vegan cheese option or nutritional yeast. The roasted garlic and balsamic shallots still give incredible flavor without it.
Final Thoughts
There’s something deeply satisfying about crispy potatoes with roasted garlic and tangy balsamic shallots that you just can’t resist. This Crispy Smashed Potatoes with Roasted Garlic Recipe is a guaranteed crowd-pleaser and a joy to prepare, whether you’re cooking for family or friends. Trust me, once you try it, it will quickly become one of your all-time favorite dishes to make and share. So go ahead, gather your ingredients, and get smashing!
Print
Crispy Smashed Potatoes with Roasted Garlic Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy Smashed Potatoes with Roasted Garlic is a delightful side dish featuring tender baby Yukon gold potatoes boiled and smashed, then oven-roasted until golden and crispy. It’s topped with sweet balsamic caramelized shallots, rich roasted garlic, fresh lemon zest, green onions, and a sprinkle of parmesan cheese, creating a perfect balance of savory and tangy flavors.
Ingredients
Balsamic Shallots
- 3 large shallots or 1 sweet onion, finely sliced into thin slices
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Sea salt, to taste
Roasted Garlic
- 1 head garlic, cut off the top to expose the garlic cloves
- 1 tbsp olive oil
Smashed Potatoes
- 1 lb baby Yukon gold potatoes
- 4 tbsp olive oil
- Sea salt, to taste
- ¼ cup freshly grated parmesan cheese
- 2 tbsp green onions, finely chopped
- Zest of one lemon
Instructions
- Balsamic Shallots: Peel the shallots or onion and slice them thinly. Heat olive oil in a large pan over medium heat and add the sliced shallots. Sauté until they are slightly caramelized, then add balsamic vinegar and cook until the vinegar has dissolved and the shallots are coated. Remove from heat and let cool. Store in a closed jar in the refrigerator until ready to use; can be made a few days in advance.
- Roasted Garlic: Preheat oven to 400ºF (204ºC). Cut the top off the garlic head to expose the tops of the cloves and drizzle with olive oil. Wrap tightly in foil and bake for 25-30 minutes until the garlic is soft, fragrant, and golden brown. Allow to cool before handling. When ready to use, squeeze the roasted garlic cloves into a bowl. Can be prepared a few days ahead.
- Cook Potatoes: Preheat oven to 450ºF (232ºC). Place unpeeled baby Yukon gold potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until fork-tender, depending on potato size. Drain and let cool slightly.
- Smash Potatoes: Using the bottom of a mason jar or a glass, gently press each potato to flatten it without breaking it apart. Arrange the smashed potatoes on a baking tray.
- First Bake: Drizzle the potatoes with half of the olive oil and sprinkle with sea salt. Place the tray in the oven and bake for 15 minutes to start crisping the potatoes.
- Flip and Second Bake: Remove the tray from the oven, flip each potato over to the other side, drizzle with the remaining olive oil, and sprinkle with more sea salt. Return to the oven and bake an additional 15 minutes until golden brown and crispy on both sides.
- Assemble and Serve: Remove potatoes from the oven and place them in a serving dish. Top with roasted garlic, balsamic shallots, grated parmesan cheese, lemon zest, and chopped green onions. Add any additional salt if desired and enjoy immediately.
Notes
- Make the balsamic shallots and roasted garlic ahead of time for convenience; both store well in the refrigerator.
- Be gentle when smashing the potatoes to keep them intact for crisping.
- Use Yukon gold potatoes for their creamy texture and buttery flavor.
- Adjust salt to taste, especially after baking, as parmesan cheese adds some saltiness.
- Serve warm for best texture and flavor.
