Description
Garlic-infused olive oil and herbs make these smashed potatoes irresistible. A perfect appetizer for any occasion.
Ingredients
Units
Scale
- 10 small new potatoes
- 1/3 cups (80 ml) olive oil
- 1 large clove garlic, smashed
- Sea salt
- Fresh Basil, finely chopped
Instructions
- Preheat oven to 450°F (224°C).
- Place the potatoes in a large pot and fill with water until they are 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.
- Meanwhile, place the smashed garlic clove and oil in a microwave-safe cup and cook for about 40 seconds on high, or until the garlic is fragrant.
- 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.
- 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.
- 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.
- Serve hot.
Notes
- For crispier potatoes, parboil them for a shorter time (15 minutes) before smashing.
- Substitute rosemary or thyme for the basil for a different flavor profile.
- Store leftover potato bites in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 150
- Sugar: 2
- Sodium: 100
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 2