Quick smashed potatoes. Crispy smashed potatoes. Everybody loves smashed potatoes - they are easy, fast, and absolutely addictive. You'll NEVER be able to eat just one of these Smashed Garlic Potatoes!
2lbs.small yellow or red potatoes (or tri-colored potatoes) rinsed well and dried
3clovesgarlic (may substitute 1 tsp. granulated garlic, if preferred) minced or crushed
kosher salt and freshly ground black pepperto taste
Place the potatoes into a large pot; cover the potatoes with water until they are submerged by 1-inch; add 1 Tbs. salt to the water. Over medium-high heat, bring the potatoes to a boil, continuing to cook until the potatoes are easily pierced with a fork, approx. 20-25 minutes.
Drain the cooked potatoes in a colander and let them rest for about 5 minutes to cool just a bit.
Meanwhile, preheat the oven to 325 degrees F. In a small sauce pan over medium low heat, add 2 Tbs. olive oil and the butter. When the butter is melted, remove the sauce pan from the heat, whisking in the garlic.
Cover a rimmed baking sheet well with foil; add a sheet of parchment paper over the top, if desired. Drizzle the baking sheet with 1 Tbs. olive oil.
Spread the cooked potatoes out over the oiled baking sheet. Using a fork, potato masher, or the bottom of a glass, smash the potatoes to about 1/2-inch thickness. *The thinner the potatoes, the more crispy they cook up.
Drizzle the potatoes with half of the butter/garlic mixture. Slow roast the potatoes for about 55-60 minutes or until they are golden brown with crispy edges and a creamy center. (Thank you, salted water!!) Remove the potatoes from the oven, drizzling them with the remaining butter/garlic mixture. Season to taste with salt and pepper; serve warm.