Garlic Smashed Potatoes
Boiled until tender, smashed flat, then roasted until crispy, these potatoes get their flavor from garlic and herbs, not salt.
Sodium note
No added salt; crispy edges, roasted garlic, and herbs deliver the flavor.
Ingredients
- 1 1/2 pounds small yellow potatoes
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
Method
- 1
Preheat oven to 450°F. Boil potatoes in unsalted water for 15 to 18 minutes, until fork-tender.
- 2
Drain and let potatoes cool slightly, then place on a baking sheet and gently smash each one flat with a glass or fork.
- 3
Drizzle with 2 tablespoons olive oil and sprinkle with garlic, black pepper, and rosemary.
- 4
Roast 20 to 25 minutes, flipping once, until deeply golden and crispy at the edges.
- 5
Drizzle with remaining olive oil and lemon juice, then top with fresh parsley before serving.
Nutrition (estimated, per serving)
- Calories
- 190
- Protein
- 3 g
- Carbs
- 27 g
- Fat
- 9 g
- Sodium
- 10 mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Fingerling potatoes work well in place of small yellow potatoes.
- Fresh thyme can replace rosemary for a milder herbal flavor.
- A sprinkle of nutritional yeast adds a savory, cheesy note if desired.
Tips
- Smashing the potatoes creates more crispy surface area, which boosts flavor without needing salt.
- Don't skip the lemon juice at the end; the acidity balances the richness of the olive oil.
- Use a sturdy glass with a flat bottom to smash the potatoes evenly.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
