Smashed Potato Bites

Garlic-infused olive oil gives these potatoes a hint of savory flavor. Topped with a sprinkle of sea salt and fresh herbs, these are the easiest and you’ll want to make over and over again.
By Dianna Muscari

smashed potato bites recipe

Dainty little potatoes are boiled until they’re softened, then smashed and roasted until golden and crisp around the edges. Garlic-infused olive oil gives them a hint of savory flavor. Topped with a sprinkle of sea salt and fresh herbs, these are the easiest dish you’ll want to make over and over again.

1.0 from 1 reviews
Smashed Potato Bites
 
Garlic-infused olive oil gives these potatoes a hint of savory flavor. Topped with a sprinkle of sea salt and fresh herbs, these are the easiest and you'll want to make over and over again.
Author:
Recipe Type: Appetizer
Ingredients
  • 10 small new potatoes {either the red kind or the white varieties}
  • ⅓ cup olive oil
  • 1 large clove garlic, smashed
  • Sea salt
  • Fresh Basil {or your favorite herb}, finely chopped
Instructions
  1. Preheat oven to 450 degrees. Place the potatoes in a large pot and fill with water until they're just covered. Bring to a boil over high heat, then reduce heat slightly and simmer for about 20 minutes or until the potatoes can be pierced with a fork but still have a little resistance.
  2. Meanwhile, place the smashed garlic clove and oil in a microwave-safe cup {I use a measuring cup with a spout for easy pouring} and cook for about 40 seconds on high or until the garlic is fragrant.
  3. Carefully drain potatoes. Using a clean kitchen towel or parchment paper, cover each potato and give it a light "smash" with a heavy bottomed pot or the bottom of a drinking glass. Don't smash too hard, you want it to somewhat maintain its shape.
  4. Prepare a baking pan by drizzling a little bit of infused oil on the bottom and rubbing to coat. Place smashed potatoes onto the pan. Pour about 1 teaspoon of oil over each potato. Sprinkle with sea salt.
  5. Roast for about 20-25 minutes or until the potatoes are golden and crisp around the edges. Remove from oven and top with fresh chopped herbs.
  6. Serve hot.

 

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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3 Comments
  1. Despite using a lot less oil than the recipe said, the dish was extremely greasy. Will not be making again

    1. Hi Amanda, sorry to hear you didn’t enjoy the end result! Since these potatoes are basically “oven fried”, they are definitely a bit greasier than roasted potatoes. You can adjust the amount of oil to your liking or even use olive oil in a mist bottle to ensure that they’re completely covered but not so oily. The final product will be different as it will not crisp the same way, but it might help with the greasiness. Thanks for your feedback!

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