Lovely smashed potatoes with herbs and garlic, topped with some wild garlic pesto (see pesto recipe here) – these potatoes are a dream light spring side. Or even main accompanied by a good salad or soup. Can be enjoyed also with roasts and fish if one prefers.
HOW TO MAKE CRISP GARLIC SMASHED POTATOES AT HOME
1) Choose fresh small potatoes ( we call them baby potatoes – the first potatoes that come out in spring) that are similar in size. That ensures cooking time would be similar for all potatoes. Also skin of baby potatoes is much more thin than regular potatoes this making it extra crisp and delicious at the end.
Tip: If you buy potatoes in bulk and cannot choose by size at the store (or your own garden) then hand pick the ones that are similarly sized and leave the rest for another type of meal (like
French Mashed Potatoes or our
Classic Russian Potato Salad).
2) Coat with oil and herbs mix to enrich flavor and create a crisp, tasty coating.
3)Cook on ventilation – in the oven or in the air fryer. Ensuring hot air circulation on all sizes gives these smashed potatoes that extra crispness we all love.
4) Use dry, powder-like herbs (like garlic powder, paprika, black pepper, etc.) – as herbs get to burn a bit when baking potatoes. If you do not like the taste of burned herbs on top, but still want to add extra flavor make sure to use powdered – like herbs instead of fresh.
5) Once boiled, smash potatoes unevenly and coat well with oil – herb mixture. That aids the crispness of potatoes even better.
6) Customize – these smashed potatoes can be customized depending on your taste – add more or less herbs, add pesto before serving, smash harder or gently crush them open before baking. It’s all up to you.