Garlicky potatoes that are fluffy and creamy with a crispy crust and edges. Who doesn’t love a great potato?!!! These are boiled until tender, smashed then drizzled with an herby topping and baked you’ll love these tender bites of goodness!
Welcome to another fabulous edition of Freaky Friday Recipes! It’s my favorite event that’s held a few times during the year. A number of us bloggers get together and switch blogs to share for the day!
This time I was assigned West Via Midwest (shhh… don’t tell it’s a big secret until the blog and recipe are published… oh wait, that’s today!) and it’s always so much fun to participate!
It was my pleasure reviewing Michele’s blog! I got lost down the rabbit hole numerous times, but finally decided I wanted to share a side dish using ingredients that are readily available.
I narrowed it down to potatoes. They readily available and always delicious! I love a great potato, how about you? But even then it was hard to decide what to share with you today!
Twice baked potatoes, hassle back potatoes and today as I was referring back to her blog, she has a new recipe for air fryer potatoes! (If you’ve never cooked potatoes this way, you need to give this recipe a try! It’s the only way I bake spuds now!)
You see why it was so hard to decide? Ultimately I decided to share her recipe for Smashed Lemon Garlic Potatoes and you’ll be happy I did!
The ingredients are simple and you probably have everything on hand!
- Yukon gold potatoes – or any “creamer” type potato. Smaller potatoes are best.
- garlic and parsley – for loads of herby flavor!
- olive oil – I’ve even made them with bacon fat, ooh were they yummy!
- salt and pepper – for seasoning.
The potatoes are simple to make and so flavorful!
- Wash the potatoes. Scrub them well to remove any dirt. Add to a stock pot, cover with water and bring to a boil. Boil uncovered for 15-20 minutes or until a knife slips out easily when testing.
- Drain the potatoes and allow to cool until they are easy to handle.
- Once the potatoes are cool enough to handle, press on the potatoes and mash them, I used a small glass to keep them uniform in depth.
- Next mince the parsley and garlic, add to a small bowl with the olive oil.
- Place the smashed potatoes on a baking sheet. Spoon the herb mixture over each potato.
- Sprinkle with salt and pepper and bake until crunchy and golden.
BEST Potato Recipe Ever
These crispy smashed potatoes are the BEST potatoes ever! Give them a try and tell me if you agree. I really think you will!
Tips and FAQ
What are creamer potatoes?
Baked, boiled or roasted, creamers are tender baby potatoes. Harvested before they mature, they are small, usually no more than one inch in diameter. AND they are delicious!
Grab a bag with your next food delivery, make this recipe when it’s convenient for you. The good news is a bag of these taters will last up to a month! They are best stored in a cool dry area.
Tips to make them the crispest
Preheat the oven well. These cook at a high heat and it’s all about the crust. Be sure to spray the sheet pan with non-stick coating to really crisp them up!
How long do they last?
This dish will last up to five days in the refrigerator. Just allow them to cool completely and store covered.
Best way to reheat
You can reheat these potatoes and they get super crispy. Preheat the oven to 350 degrees. Place on a baking sheet and bake for about 10 minutes until crispy. Easy-peasy!
It’s hard to think that a baked potato could be any more fabulous, but Michele has certainly accomplished that with this recipe!
Here’s a few variations to mix up this recipe
- top the crispy smashed potatoes with a drizzle of butter right before serving, amazing!
- sour cream with a dab of caviar for salty goodness, these potatoes will explode in your mouth!
- take your potatoes south of the border with guacamole, black beans and cheddar cheese
- a squeeze of lemon – simple and perfect, right over the top of the spuds when they come out of the oven.
I hope you’ve really enjoyed this recipe! Be sure and swing over to visit Michele’s blog at West Via Midwest! I had the pleasure of meeting her a couple years ago at a blogging conference and she’s such a warm, friendly gal.
Oh and did I mention she’s a Sommelier? If you have questions about pairing wine/beer with your favorite meal, she’s the go-to-gal!
Which is perfect because on her blog she specializes in entertaining. Whether that’s a meal for loved ones or big shindigs you’ll find great recipes and many new favorites!
Make sure you swing by and show her some love!
Our Freaky Friday Blog Hop is organized by Michaela from An Affair from the Heart. I compare gathering 12 bloggers and getting everyone on the same page to herding cats! 🤣 But it goes off without a hitch every time. Many thanks Michaela!
Be sure to visit my friends to find some new recipes! I know I need to breath life into my meal plan, how about you? Be sure and check out the recipes below.
I have my eye the Brussels Sprouts Linguini – YUM!!!
Take a look at all of our 2020 Freaky Friday Spring Edition Recipes:
- An Affair from the Heart – Brown Butter Chocolate Chunk Cookies
- Aunt Bee’s Recipes – Homemade Loaded Queso
- Bowl Me Over – Crispy Smashed Potatoes
- Hostess at Heart – Chocolate Coffee Cake
- House of Nash Eats – Asian Lettuce Wraps
- Lemoine Family Kitchen – Easy Homemade Flour Tortillas
- Life, Love & Good Food – Italian Grilled Burgers
- Lisa’s Dinnertime Dish – Lemon Garlic Brussels Sprout Linguine
- Or Whatever You Do – Air Fryer Shrimp
- Take Two Tapas – Fried Mac and Cheese Balls
- The Foodie Affair – Strawberry Bread
- The Speckled Palate – Chicken Pesto Pasta
- West Via Midwest – Loaded Baked Potato Skins – Air Fryer Recipes
I really hope you give this recipe a try. There’s something about the crispy edges and herby, garlicky marinade that bakes total goodness into these spuds!
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Crispy Smashed Potatoes
- 1.5 lbs Yukon gold potatoes (or any “creamer” potatoes
- ¼ cup olive oil
- ¼ cup garlic minced
- ¼ cup parsley minced
- 1 teaspoon sea salt course grind
- ½ teaspoon black pepper
- Wash and scrub potatoes. Add to stock pot, top with water and bring to a boil.
- Boil the potatoes until tender, 15-20 minutes or until easily pierced with a knife. Drain and allow to cool
- Meanwhile, preheat the oven to 450°
- Spray the sheet pan with non-stick spray, set aside.
- Finely mince the parsley and garlic, combine with the olive oil in a small bowl, set aside.
- Once the potatoes are cool, press on the potatoes and smash them until they about ⅓ inch thick. I use a small glass. Place on a baking sheet about 1 inch apart.
- Drizzle herb mixture over each potato, sprinkle generously with salt and pepper.
- Bake for 15-20 minutes until edges are crunchy and golden.
- top with a drizzle of butter right before serving, amazing!
- a spoonful of sour cream topped a dab of caviar for salty goodness, to make them super fancy.
- top with guacamole, black beans and cheddar cheese for southwestern flair.
- a squeeze of lemon – right over the top of the spuds when they come out of the oven.