Save There's something almost meditative about smashing potatoes flat on a hot baking sheet, watching them transform from boiled spheres into golden, crispy-edged discs. I discovered this technique by accident one evening when I ran out of cream for traditional mash—instead of feeling like a failure, I ended up with something far more interesting. The garlic oil that crowns them was born from another happy accident: I'd overheated infused oil once and learned that low, gentle heat is where the magic lives. Now this dish has become my go-to for weeknight dinners and dinner parties alike, probably because it looks effortless but tastes anything but.
I made these for a small dinner party last spring, and a friend who usually skips side dishes went back for thirds. She pulled me aside afterward and admitted she'd never thought potatoes could be this interesting without butter and cream. That moment stuck with me because it reminded me that simplicity and technique can outperform heavy indulgence every time.
Ingredients
- Baby potatoes (1 kg): These are the stars—their natural waxy texture holds up beautifully to smashing and roasting without turning gluey like larger potatoes can.
- Fine sea salt (1 ½ tsp for boiling): Added to the boiling water, it seasons the potatoes from the inside out, so you'll need less finishing salt later.
- Extra virgin olive oil (80 ml): Split between the roasting step and the garlic infusion—the quality matters here since it's doing all the flavor work.
- Garlic cloves (4 large, finely minced): Mincing them finely ensures they cook evenly and distribute their sweetness throughout the oil without any harsh, raw edges.
- Fresh parsley (1 tbsp, optional): This is your finesse touch—it adds a brightness that cuts through the richness and makes the dish feel more intentional.
- Fleur de sel and black pepper: The fleur de sel's larger crystals give you little bursts of salinity and a more elegant finish than table salt.
Instructions
- Heat your oven and prep your workspace:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper so the potatoes won't stick and you won't be scrubbing for ages afterward. A clean, organized setup means you can move quickly once the potatoes are ready.
- Boil the potatoes until just tender:
- Place baby potatoes in a large pot, cover with cold water, add 1 ½ tsp fine sea salt, and bring to a boil. Reduce heat and simmer for 15–20 minutes until a fork slides through easily—don't overcook or they'll fall apart when you smash them.
- Smash them to the perfect thickness:
- Drain the potatoes well and spread them on your prepared baking sheet, then use a potato masher or the bottom of a sturdy glass to gently press each one until it's about 1.5 cm (½ inch) thick. You want them flattened but still in one piece, creating natural edges that can crisp up.
- Coat and roast until golden:
- Drizzle 2 tbsp of olive oil over the smashed potatoes and toss gently to coat evenly. Roast for 20–25 minutes until the edges are deep golden and the tops feel slightly crispy when you touch them—this is where the flavor magic happens.
- Infuse the remaining oil with gentle garlic heat:
- While potatoes roast, pour the remaining olive oil into a small saucepan and set it over low heat. Add your minced garlic and stir constantly for 2–3 minutes until it becomes fragrant but stops short of browning—if it turns golden, it's too late and will taste bitter.
- Finish with oil, salt, and parsley:
- The moment the potatoes come out of the oven, drizzle them with the warm garlic-infused oil while they're still hot so the oil soaks in. Sprinkle with fleur de sel, freshly ground black pepper, and parsley if you're using it, then serve immediately.
Save There was a quiet night in my kitchen when I realized this dish had become my comfort recipe, the one I make when I want something that feels both special and entirely uncomplicated. It's become the thing I reach for when I want to prove that great cooking isn't about complexity—it's about listening to what simple ingredients need and giving them exactly that.
The Secret Life of Baby Potatoes
Baby potatoes are waxy by nature, which sounds technical but actually just means they hold their shape beautifully under heat and moisture. Unlike russets, which are mealy and eager to break down into fluffy clouds, baby potatoes have a subtle chewiness that becomes something almost creamy when you smash them. Their thin skins also crisp up faster than any other variety, which is why they're perfect for this technique.
Why Garlic Oil Changes Everything
There's a difference between raw garlic scattered on top of food and garlic that's been gently coaxed into oil where it can whisper rather than shout. The low heat mellows the garlic's sharp edges and transforms it into something honeyed and almost sweet, turning simple olive oil into a flavor vehicle that tastes like you've done far more work than you actually have. This is why patience with the garlic step pays dividends—rush it and you've got harsh notes; slow it down and you've got gold.
Building Layers of Flavor and Texture
The beauty of this dish is that every component serves a purpose beyond basic nutrition, creating a complete eating experience from first bite to last. The smashing creates surface area for crisping; the roasting develops caramelization; the garlic oil brings warmth and depth; the fleur de sel provides those little crystals of intentionality that mark the difference between home cooking and restaurant-quality results.
- If you're making this ahead, roast the potatoes and reheat them in a warm oven for 5 minutes before finishing with the garlic oil so they stay crispy.
- Experiment with finishing herbs—thyme, chives, or even a tiny pinch of Aleppo pepper all work beautifully depending on what you're serving alongside.
- Make extra garlic oil and keep it in a small jar; it's perfect for drizzling over bread, vegetables, or anything else that needs a subtle boost.
Save This recipe has taught me that sometimes the most elegant dishes are the ones that trust their ingredients rather than hide behind heavy sauces. Serve these hot, share them with people who matter, and watch how a handful of potatoes and some fragrant oil can become the thing everyone remembers about the meal.
Recipe Help & Answers
- → How do I achieve crispy edges on smashed potatoes?
Boil the potatoes until tender, then gently smash them to about half an inch thick. Roast at a high temperature with olive oil until the edges turn golden and crispy.
- → Can I prepare the garlic oil in advance?
Yes, gently cook minced garlic in olive oil until fragrant but not browned, then cool and store in the fridge for up to two days.
- → What type of potatoes work best for this preparation?
Baby or new potatoes are ideal due to their size and tender texture after boiling.
- → Is it necessary to use fleur de sel for finishing?
While fleur de sel adds a delicate crunch and mild saltiness, fine sea salt can be used as an alternative.
- → Can herbs be added to enhance flavor?
Fresh parsley is suggested, but chives or thyme also complement the garlic oil nicely for added aroma.