Oven-Fried Crispy, Garlic & Herb Smashed Potatoes

The cooking techniques in this recipe are responsible for the deep flavor layers you will taste on the interior of these potatoes. So much so, I’m willing to bet these will quickly become a family favorite. Oh, and did I mention the additional crunchy oven-baked texture? Whoa! Pair with a delicious, creamy dipping sauce that will haunt you to make a double batch next time.

Save some for yourself. Trust me on this one.

You’ll Need: 

1 -2 pounds of petite potatoes, washed 

1 whole head of fresh garlic, peeled and chopped fine

1/2 cup unsalted butter, plus 2 tablespoons

1/8 cup good quality olive oil, plus 2 tablespoons

1/2 bunch fresh parsley, chopped fine, reserve some for garnish 

1/8 cup sea salt, plus 1/2 teaspoon or to taste 

1/4 cup finely grated Parmesan cheese

Fresh ground black pepper 

Chef Gigi Gaggero’s Smashed Garlic Herbed Potatoes

Here’s How: 

Step 1: Thoroughly rinse and scrub potatoes, and set aside. 

Step 2: Preheat the oven to 425 ° F; prepare two large baking sheets with non-stick cooking spray or line and spray foil for easy clean-up. Set aside. 

Step 3: Place potatoes in a large pot. Cover tops with 1″ water, add 1/8 cup of the salt and bring to a boil. Reduce heat to medium-high and simmer for 20-25 minutes or until potatoes are knife tender, past the al dente point. 

Step 4: Drain potatoes and pat dry, set aside. Into the same cooking vessel, on low heat, add the butter, garlic, olive oil, and chopped parsley (reserving some greenery for garnish later)—season with additional salt and pepper. Stir to combine.  

Step 5: Add the dry potatoes to the pot and stir to ensure they are well coated.

Step 6: Place the butter-coated potatoes on the prepared baking sheets. Using the back of a mason jar or sturdy drinking glass, gently smash potatoes just until they begin to burst open. No further.

Step 7: Add the additional butter and chopped parsley to the same cooking vessel. Drizzle the melted mixture into the smashed potatoes and salt and pepper.

Step 8: Place potatoes in the preheated hot oven and roast for 35-45 minutes or until crispy and brown. Remove, and sprinkle on the parmesan cheese, then return to the oven for an additional 3-5 minutes or until the cheese is melted. 

Step 9: Remove to cool. Garnish with finely chopped parsley and any remaining garlic-butter mixture. Adjust seasoning to taste. 

Step 10: Serve piping hot with your favorite dip. I like to use sour cream and chives! 

Variations: Use your imagination and experiment by blending your favorite herbs and spices to create your flavor profiles. My favorite is lemon juice, olive oil, fresh thyme, and black pepper! Have fun! 

Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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