Crispy Garlic Smashed Potatoes (the Perfect Side Dish!)

Ingredients

• 1.5 lb Baby Yukon Gold Potatoes (small, skin left on)
• 2 tbsp Kosher Salt (for boiling water and seasoning)
• 8 cloves Garlic (peeled; 2/3 used for butter mixture, remainder for grammalada)
• 3 tbsp Unsalted Butter (cut into pieces)
• 3 tbsp Olive Oil (extra virgin preferred)
• 1 tsp Smoked Paprika
• 1/4 tsp Red Pepper Flakes
• 2 tbsp Fresh Parsley (finely chopped)
• 1 tsp Lemon Zest (from one lemon)
• 4 tbsp Sour Cream (for serving)
• 1 tbsp Chili Crunch (store‑bought or homemade)
• 6 pieces Quail Eggs (for garnish; optional)
• 1 tsp Salmon Caviar (optional luxury garnish)
• 1 tbsp Fresh Chives (finely chopped for garnish)
• 1/2 tsp Black Pepper (freshly ground)

Instructions

1. Boil Potatoes

   Fill a large pot with water, add 2 tbsp kosher salt, bring to a boil, add the baby Yukon Gold potatoes and cook 15‑20 minutes until fork‑tender.

   Time: PT20M

2. Prep Garlic & Parsley

   While potatoes boil, peel 8 garlic cloves. Chop 5‑6 cloves finely for the butter mixture; set aside the remaining cloves. Finely chop 2 tbsp fresh parsley.

   Time: PT5M

3. Make Garlic Butter Glaze

   In a small saucepan melt 3 tbsp butter with 2 tbsp olive oil, add the chopped garlic, 1 tsp smoked paprika, 1/4 tsp red pepper flakes, 1/2 tsp black pepper, and a pinch of salt. Stir until fragrant, about 2 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Prepare Grammalada

   In a mixing bowl combine the reserved chopped garlic, 1 tsp lemon zest, 1 tbsp olive oil, a pinch of salt and pepper, and the chopped parsley. Mix until evenly coated.

   Time: PT5M

5. Preheat Oven & Prepare Sheet

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 400°F

6. Smash Potatoes

   Drain the boiled potatoes and place them hot on the parchment sheet. Using a flat‑bottomed tool (spatula or small plate), press each potato until it flattens to about 1/2‑inch thickness.

   Time: PT5M

7. Brush with Garlic Butter

   Using a pastry brush, generously coat each smashed potato with the garlic butter glaze, making sure to get some garlic bits on top.

   Time: PT5M

8. Roast Potatoes

   Place the sheet in the oven and roast 20‑25 minutes, turning once halfway, until edges are golden and crispy.

   Time: PT25M

   Temperature: 400°F

9. Fry Quail Eggs (Optional)

   While potatoes finish, heat a small skillet with a dab of butter over medium heat. Crack quail eggs (2‑3 at a time) and fry 30‑45 seconds per side, seasoning with a pinch of salt and pepper. Remove gently with a spatula.

   Time: PT5M

   Temperature: Medium heat

10. Assemble & Serve

    Transfer roasted potatoes to a serving platter. Drizzle each with a dollop of sour cream, sprinkle chili crunch, and spoon grammalada over the top. For deluxe bites, place a fried quail egg, a small spoonful of caviar, and a pinch of chopped chives on individual potatoes.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

35 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Baby Yukon Gold Potatoes: small red potatoes, new potatoes
• Instead of Kosher Salt: sea salt
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Unsalted Butter: margarine
• Instead of Olive Oil: vegetable oil
• Instead of Smoked Paprika: regular paprika
• Instead of Red Pepper Flakes: cayenne pepper (pinch)
• Instead of Fresh Parsley: cilantro
• Instead of Lemon Zest: lemon juice (1 tsp)
• Instead of Sour Cream: Greek yogurt
• Instead of Chili Crunch: crushed red pepper
• Instead of Quail Eggs: large chicken egg (1/4 egg per potato)
• Instead of Salmon Caviar: tobiko, none
• Instead of Fresh Chives: green onion

Equipment Needed

• Large Pot
• Colander
• Baking Sheet
• Parchment Paper
• Mixing Bowl
• Small Saucepan
• Pastry Brush
• Flat Bottomed Tool (spatula or small plate)
• Oven
• Skillet
• Tongs
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Boiling potatoes until just fork‑tender (not mushy).
• Smashing potatoes while hot to keep them intact.
• Coating evenly with garlic butter glaze before roasting.
• Roasting at high heat for proper crispness.
• Frying quail eggs without breaking the yolk.

Chef Tips from the Video

• For extra flavor, add a splash of white wine to the garlic butter glaze before removing from heat.
• Finish with a light drizzle of truffle oil for an upscale twist.
• Use a microplane for lemon zest to avoid bitter pith.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven to retain crispness.

Freezer: Not recommended; potatoes lose texture after freezing.

Room temperature: Can sit out for up to 2 hours for serving; keep covered.

Make-Ahead Tips

• Prepare the garlic butter glaze and grammalada up to 24 hours ahead; store refrigerated.
• Boiled potatoes can be smashed and brushed with glaze, then covered and refrigerated; re‑roast before serving.
• Chili crunch and sour cream can be portioned in small bowls for quick assembly.

Frequently Asked Questions