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
Scale
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.
