Smashed Potatoes with Garlic and Parsley

Club Recipes


This recipe was prepared by Myrna Sheikowitz for our May 2014 meeting.

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5 lb
large red skinned potatoes (each 2 1/2 to 3 inches in diameter)
1/2 c
olive oil (plus additional)
8 large
garlic cloves, minced
1 1/2 tsp
3/4 tsp
ground black pepper
2 Tbsp
chopped fresh parsley

How to Make Smashed Potatoes with Garlic and Parsley


  • 1Coat 13X9X2 inch glass baking dish lightly with olive oil. Cook whole potatoes in very large pot of boiling salted water just until tender, about 40 minutes. Drain.
  • 2Arrange potatoes close together in prepared dish. Using fork, press each potato firmly in center to expose flesh, making indentation about 1 inch deep
  • 3Whisk 1/2 cup oil, garlic, salt, and pepper in small bowl to blend; drizzle over potatoes. (Can be made 2 hours ahead. Let stand at room temperature.)
  • 4Preheat oven to 400. Bake potatoes until crisp and brown on top, basting occasionally with oil mixture in dish and adding up to 3 tablespoons more oil if potatoes seem dry, about 1 hour 10 minutes. Sprinkle with parsley. Serve hot.
  • 5Great for a party: The potatoes can be boiled and smashed ahead of time, leaving only the baking to do once guests arrive.

Printable Recipe Card

About Smashed Potatoes with Garlic and Parsley

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American