These Smashed Potatoes with Onions and Garlic use baby potatoes baked in the oven until they reach optimal crispy skins but the inside is soft.
There is nothing better than smashed potatoes with onions and garlic, especially on a busy weeknight. This recipe is going to knock your socks off!
I’m obsessed with easy smashed potatoes. In fact, I have other recipes for them on the blog. Be sure to heck out my Parmesan Smashed Potatoes recipe. You’re going to want to make them as soon as possible.
Let’s be honest, we all think that turkey is the star for Thanksgiving but in my reality it’s the side dishes everyone goes crazy for. I know at our house my family goes nuts for all things served on the side.
My whole goal for holidays is to make as much food as possible with minimal effort. I love to cook but I also like to enjoy the little things in life.
Seriously, I would rather take time cooking the things I love. Then, I save time on the things I don’t have to cook.
It’s okay to cut corners when you need to. Never feel bad about it. I know so many people believe every single thing you cook or bake should be made from scratch but I just don’t feel the same way.
Life is chaotic. I pick my battles. If it’s important to me I make time for it. If it’s not important to me I don’t make time for it. I never let anyone guilt me over it. My life, my way, on my own terms. For cooking, and life in general. It’s just how I roll.
Now that I’ve enlightened you with that little nugget of truth I’ll shut up now and run off to the barn. Priorities, shmiorities. I like to enjoy every little moment of my life I can. And horsey hugs make my heart happy.
What to serve with Smashed Potatoes
- Sirloin Roast
- How to Cook a Spatchcocked Turkey
- Vampire Steaks with Red Wine Reduction
- Lamb Lollipops with Peach Salsa
- Slow Cooker Ham with Honey Mustard Glaze
- Saucy Mozzarella Chicken Bake
- How to Grill a Tomahawk Steak from Kiss My Smoke
- Smoked Chicken from Kiss My Smoke
Places to stalk Cravings of a Lunatic
Smashed Potatoes with Onions and Garlic
- fresh parsley
- fresh chives
- Preheat oven to 400°F. Line a large rimmed cookie sheet with parchment paper. Set aside.
- Place baby potatoes in a large stock pot and fill with water so it just covers the potatoes. Salt the water generously.
- Place on stove and turn heat on high, bring the water to a boil, turn heat down to medium heat and continue to cook for about 15 minutes. You want the potatoes to be fork tender but not falling apart. Depending on the size of your potatoes it can take anywhere from 15 to 20 minutes, or so.
- Drain the water from the potatoes with a colander, and rinse them. Place the potatoes on the cookie sheet once they've cooled slightly. That way they can be handled without burning your hands.
- Take the underside of a water glass and lightly press it down on each potato until you break the skin and slightly flatten each one. Continue until all the potatoes are "smashed". I've tried a bunch of ways to smash them and I find a nice, heavy water glass with a flat bottom works perfectly.
- Pour olive oil over top of the potatoes evenly. Toss onions around the pan too. Then drop small pieces of butter randomly around the potatoes. Toss salt and pepper over top of the potatoes evenly as well.
- Place the cookie sheet in the preheated 400°F oven and cook for about 15 to 20 minutes, flipping halfway through the cooking process, when you flip them at the halfway mark you can then add the garlic. This also helps move around the onions so they crisp on all sides. Remove from the oven when the potatoes are golden brown and crispy around the edges.
- Remove the potatoes from the oven and transfer to a platter. Toss with more salt and pepper if desired and even more butter if you're feeling a bit naughty. Naughty is fun!
- Toss any garnishes you may like over top.
- Serve with a big old smashed potato loving smile!
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