Description
These Crispy Smashed Potatoes with Roasted Garlic combine tender, fork-tender baby Yukon gold potatoes smashed and baked to crispy perfection, topped with sweet caramelized balsamic shallots, fragrant roasted garlic, fresh parmesan cheese, zesty lemon, and green onions. This comforting side dish is perfect for any meal and easy to prepare ahead of time.
Ingredients
Scale
Balsamic Shallots
- 3 large shallots or 1 sweet onion, finely sliced into thin slices
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Sea salt, to taste
Roasted Garlic
- 1 head garlic, top cut off to expose cloves
- 1 tbsp olive oil
Smashed Potatoes
- 1 lb baby Yukon gold potatoes, unpeeled
- 4 tbsp olive oil
- Sea salt, to taste
- ¼ cup freshly grated parmesan cheese
- 2 tbsp green onions, finely chopped
- Zest of one lemon
Instructions
- Prepare Balsamic Shallots: Peel the shallots or onion, cut in half, then slice thinly. Heat 2 tbsp olive oil in a large pan over medium heat. Add the shallots and sauté until slightly caramelized. Pour in the balsamic vinegar and cook until it dissolves. Let cool, then store in a sealed jar in the refrigerator until ready to use. This can be made a few days ahead.
- Roast Garlic: Preheat the oven to 400ºF. Cut off the top of the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, and wrap tightly in foil. Bake for 25-30 minutes until soft, fragrant, and golden brown. Let cool before handling. When ready to use, squeeze out the roasted garlic cloves into a bowl. This can also be prepared a few days ahead.
- Cook Potatoes: Place unpeeled potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain and allow to cool.
- Smash Potatoes: Preheat oven to 450ºF. Using the bottom of a mason jar or glass, gently smash each cooled potato to flatten slightly without breaking apart.
- First Bake: Arrange smashed potatoes on a baking tray. Drizzle each with olive oil and sprinkle with sea salt. Bake for 15 minutes.
- Flip and Second Bake: Remove potatoes from oven, flip each over, drizzle with remaining olive oil and sprinkle with salt again. Bake an additional 15 minutes until golden brown and crispy.
- Assemble and Serve: Transfer crispy smashed potatoes to a serving dish. Top with roasted garlic, balsamic shallots, freshly grated parmesan, lemon zest, and chopped green onions. Adjust seasoning with finishing salt if needed. Serve immediately and enjoy!
Notes
- Balsamic shallots and roasted garlic can be prepared a few days in advance, making this dish great for meal prep.
- Use baby Yukon gold potatoes for the best texture and flavor.
- Gently smash the potatoes to keep them mostly intact for crispy edges with a tender inside.
- Adjust salt to taste at each step since salty cheese and toppings add additional seasoning.
- Leftovers can be refrigerated and reheated in the oven for crispiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: smashed potatoes, crispy potatoes, roasted garlic, balsamic shallots, side dish, vegetarian, comfort food
