Smashed Purple Potatoes with Crispy Garlic

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Smashed Purple Potatoes with Crispy Garlic


  • 10 medium-sized purple potatoes can substitute russet; general rule of thumb should be 1/2 lb of potatoes per person
  • Walnut oil
  • Salt and pepper
  • 4 large garlic cloves minced


  • Boil a pot of salted water and place potatoes in, boiling until tender (about 20 minutes, depending on size of potatoes).
  • Drain from water and let cool slightly.
  • Place potatoes on a baking sheet. If the potatoes are larger, cut into smaller pieces. Using the bottom of a large glass, squish until the potatoes are flat.
  • Drizzle generously with walnut oil (or another oil that can stand the high heat— ex: avocado oil). Sprinkle with salt and pepper to your liking.
  • Roast at 425F in the oven for about 20 minutes.
  • In the meantime, prepare the garlic by mincing and adding to a small bowl with 2 tbsp walnut oil. After 20 minutes of roasting, use a spoon to place garlic oil on the potatoes.
  • Roast for additional 20 minutes or until golden brown and crispy.

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Smashed Purple Potatoes with Crispy Garlic