Garlic-Smashed Potatoes


Great garlic-smashed potatoes for a party. The potatoes can be boiled and smashed ahead of time, leaving only the baking to do once guests arrive.

Prep Time:
10 mins
Cook Time:
1 hrs 55 mins
Total Time:
2 hrs 5 mins
10 servings


  • 5 pounds small red potatoes

  • ½ cup olive oil, or more as needed

  • 8 large cloves garlic, minced

  • 1 ½ teaspoons salt

  • ¾ teaspoon ground black pepper

  • 2 tablespoons chopped fresh parsley


  1. Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.

  2. Preheat the oven to 400 degrees F (200 degrees C).

  3. Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.

  4. Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.

  5. Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.

  6. Sprinkle with parsley and serve hot.

Cook's Note:

The boiled potatoes can be smashed and drizzled with the oil mixture up to 2 hours ahead of baking. Just let stand at room temperature.

Nutrition Facts (per serving)

261 Calories
11g Fat
38g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 261
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Sodium 364mg 16%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 5g
Vitamin C 22mg 109%
Calcium 32mg 2%
Iron 2mg 11%
Potassium 1056mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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