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When it comes to side dishes that steal the spotlight, crispy smashed baby potatoes are a true crowd-pleaser. Their delightful combination of crispy exterior and creamy interior makes them an irresistible accompaniment to any meal. Whether you’re serving them alongside grilled meats, a fresh salad, or a hearty vegetarian dish, these potatoes bring a burst of flavor and texture that elevates your dining experience.

Crispy Smashed Baby Potatoes

Discover the ultimate crowd-pleaser with crispy smashed baby potatoes! This mouthwatering side dish features a deliciously crispy exterior and a creamy inside, perfect for pairing with grilled meats, salads, or vegetarian meals. Customize with herbs and spices to suit your taste, and enjoy their versatility and nutritional benefits. With easy preparation steps and flavorful results, these potatoes are sure to steal the show at your next meal. Impress your guests with this simple yet delightful recipe!
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Ingredients
  

1.5 pounds baby potatoes

1/4 cup olive oil

3 cloves garlic, minced

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)

1/2 teaspoon chili flakes (optional, for an added kick)

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 450°F (230°C). To make cleanup easier, line a baking sheet with parchment paper.

    Boil the Potatoes: In a large pot, add the baby potatoes and cover them with cold water. Season the water with a generous pinch of salt. Bring the pot to a boil over medium-high heat. Cook the potatoes for 15-20 minutes, or until you can easily pierce them with a fork. Once tender, drain the potatoes and allow them to cool slightly.

      Smash the Potatoes: After the potatoes have cooled enough to handle, transfer them to the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato until it is smashed, achieving a thickness of about 1/2 inch while keeping the potato intact.

        Prepare the Garlic Oil: In a small mixing bowl, whisk together the olive oil, minced garlic, sea salt, black pepper, smoked paprika, chopped rosemary, and chili flakes (if you’re adding them for a kick).

          Drizzle and Coat: Generously drizzle the prepared garlic oil mixture over each smashed potato, ensuring every potato is well-coated. If needed, use a brush or the back of a spoon to spread the oil evenly across the tops of the potatoes.

            Roast for Crispiness: Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes. You want them to turn golden brown and develop a crispy texture on the edges.

              Garnish and Serve: After roasting, carefully remove the potatoes from the oven. Sprinkle the hot potatoes with freshly chopped parsley and, if desired, shower them with grated Parmesan cheese. Serve immediately as a delightful side dish or a savory snack.

                Prep Time, Total Time, Servings: 10 minutes | 55 minutes | Serves 4-6

                  Presentation Tips: Arrange the crispy smashed potatoes on a rustic wooden platter, garnished with additional sprigs of rosemary or parsley for a pop of color. A small bowl of dipping sauce, such as aioli or ranch, can be served alongside for added flavor. Enjoy!