Sides
Garlic and Shallot Smashed Potatoes
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Prep
15 min
Cook
40 min
Total
55 min
Serves
4 servings
Baby potatoes boiled until tender, smashed flat, and roasted hard until the edges shatter, then finished with garlic and shallot cooked soft in the same oil. Creamy inside, crackling outside, and worth the two-step method.
Ingredients
- 1 1/2 lb (680 g) baby or new potatoes
- 4 tbsp olive oil, divided, plus more for the pan
- 2 shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 tsp kosher salt, plus more for the water
- 1/2 tsp black pepper
- 2 tbsp chopped parsley or chives (optional)
Instructions
- 1Boil the potatoes in well-salted water until a knife slides through easily, 15 to 20 minutes. Drain and let them steam-dry 5 minutes.
- 2Heat the oven to 220 C (425 F). Arrange the potatoes on an oiled sheet pan and smash each one flat with the bottom of a glass or a spatula, to about 1/2 inch (1 cm).
- 3Drizzle with 3 tbsp of the oil, season with salt and pepper, and roast 25 to 30 minutes, until deep golden and crisp at the edges.
- 4Meanwhile, warm the remaining 1 tbsp oil in a small pan over medium-low heat. Cook the shallot and garlic gently until soft and just golden, 4 to 5 minutes. Do not let the garlic brown hard or it turns bitter.
- 5Spoon the garlic and shallot with their oil over the hot potatoes. Finish with herbs and a last pinch of salt.
Cook's Note
Let the boiled potatoes steam-dry before smashing, surface moisture is the enemy of crisp. A well-oiled pan and not crowding it are the other two keys; give each potato room or they steam each other.
Best Served With
Steak, roast chicken, grilled fish, or a fried egg for breakfast.
Why This Recipe Works
Two things make these work. Boiling first cooks the inside creamy, so roasting is only about the crust, not doneness. And cooking the garlic and shallot separately and low means they go sweet and soft instead of burning on the sheet pan, so you get all their flavor with none of the bitterness.
Make It Yours
- Add grated parmesan in the last 5 minutes of roasting for a crisp cheese crust.
- Finish with a spoon of chile crisp or a drizzle of the House Dressing.
- Swap the herbs for rosemary and roast a few sprigs alongside.
Leftover Strategy
Best fresh and crisp. Reheat leftovers in a 200 C (400 F) oven for 8 to 10 minutes to bring back the crust; the microwave makes them soft.
Common Questions
What potatoes are best for smashed potatoes?
Small waxy potatoes like baby Yukon Golds or red new potatoes. They hold together when smashed and go creamy inside. Large starchy russets tend to fall apart.
Why are my smashed potatoes not crispy?
Usually too much moisture or a crowded pan. Let the boiled potatoes steam-dry before smashing, use enough oil, and give each one space on the sheet so they roast instead of steam.
Can I boil the potatoes ahead?
Yes. Boil and smash them, then hold on the pan for a few hours. Roast just before serving so the crust is fresh.
Want to impress guests with this dish? Ask Jeff
Pairing
A medium red or a cold pilsner.