Crispy Garlic Smashed Potatoes
These potatoes are crispy on the outside, and buttery soft on the inside. Just one bite of these and you will never go back to regular baked potatoes!
Ingredients
- 12 gold potatoes
- 1 tsp minced garlic
- 1 tbsp. olive oil, extra virgin
- ½ tsp. dried thyme
- 1 tsp. dried rosemary
- kosher salt, to taste
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Bring a large pot of water to a boil. Salt the water generously. Boil potatoes for 15 minutes or until fork-tender.
- Remove potatoes from water transfer to a mixing bowl. Toss potatoes with olive oil and seasonings. Spread potatoes onto parchment-lined baking sheet. Using the bottom of a flat glass, gently smash each potato until flattened slightly.
- Bake potatoes for 15 minutes, flip and bake for 10-15 more minutes or until lightly golden brown. Serve immediately.
Notes
- Store leftover potatoes in an air-tight container in the refrigerator for up to 4 days.