Garlic Smashed Potatoes

This recipe is all about the technique, but the flavour profile is infinitely adaptable. Try bacon and cheddar or BRIE. 

Need some convincing to make smashed potatoes? Here are some answers to help guide you in the right direction. 

So what's the difference between mashed and smashed potatoes?

Mashed and smashed potatoes both start out by getting boiled until nice and tender. It's what you do after boiling that differentiates the two. Mashed potatoes would could mashed with milk, butter, and usually sour cream into a creamy consistency. Smashed potatoes on the other hand get tossed with some olive oil and herbs then smashed into thin patties and roasted until crispy. 

I have red potatoes. Can I use those?

You sure can! We typically use baby Yukon potatoes, but red potatoes work just as well. If you only have larger potatoes on hand, cut them in half before boiling to help keep the cook times the same. Just place potatoes skin side down on your baking sheet. 

Do I need to peel the potatoes first?

The best part about smashed potatoes is that they don't require peeling first! The skin gets extra crispy while roasting and that's what we love about them.