Roasted Garlic Smashed Potatoes

Name: Roasted Garlic Smashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb baby Yukon Gold or red potatoes; 1 head garlic, roasted; 3 tbsp olive oil; 2 tbsp butter, melted; 1/3 cup parmesan cheese, grated; 2 tbsp fresh chives, chopped; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika

45 min 6 servings easy

All Recipes

Roasted Garlic Smashed Potatoes

Baby potatoes boiled, smashed flat, and grilled until crispy with roasted garlic and parmesan — crunchy on the outside, creamy within.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

easy

Smashed potatoes on the grill give you the best of both worlds: a shatteringly crispy exterior with a fluffy, creamy interior. Boiled baby potatoes are flattened, brushed with roasted garlic butter, and grilled until the edges turn golden and crunchy. A shower of parmesan finishes them off.

Ingredients

Servings

Potatoes

Instructions

Roast the garlic

Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast on the grill at 400°F for 30 minutes until soft and golden. Squeeze out the cloves and mash into a paste.

Boil the potatoes

Boil baby potatoes in salted water until fork-tender, about 15 minutes. Drain completely and let cool for 5 minutes.

Smash them

Place each potato on a sheet pan and press down with the bottom of a glass or mug until flattened to about 1/2 inch thick. You want them cracked and rough-edged but still in one piece.

Pro tip: The rougher and more cracked the edges, the crispier they get on the grill.

Season

Mix olive oil with the roasted garlic paste and melted butter. Brush both sides of each smashed potato generously. Season with salt, pepper, and smoked paprika.