The holidays are just around the corner, and I’ve got an irresistible crispy smashed potatoes recipe that is sure to complete your dinners and is nice enough for a holiday table. These garlic smashed potatoes are addicting – crispy, soft in the inside and full of garlic flavor! I’ll show you how to make smashed potatoes (EASY!) so that you can add them to your dinner table ASAP! Everyone loves these roasted smashed potatoes and they go with just about anything.
I know it can be hard to eat at holiday gatherings. What is made with gluten? What is paleo-friendly? So many questions, and not everyone knows the answer!
Enter these potatoes. They are so delicious that everyone loves them, and no one will even know that they are paleo and gluten-free.
What Are Smashed Potatoes?
Smashed potatoes are potatoes that have been cooked or roasted in the oven. Then they are smashed down, so they get crispy when they cook. Crispy smashed potatoes are delicious and a unique way to enjoy potatoes.
They are different than mashed potatoes because they aren’t smooth and creamy like mashed normally are. This baked smashed potatoes recipe has so much flavor and are a fun twist on potatoes!
What Is Roasted Garlic Cashew Cream?
Cashew cream is a creamy, flavorful sauce that’s completely vegan, dairy-free, and paleo-friendly.
I wanted a little touch of sauce for these potatoes, and cashew cream seemed like the perfect match. I added a roasted bulb of garlic for that classic roasted garlic flavor. Lemon juice and chives add some bright flavors to the sauce. It’s SO good!
Oh, and I have a little tip for you! I’m the world’s worst at planning ahead, so needless to say I NEVER remember to soak my nuts in advance. If you’re like me, you can simply boil them for about 15 minutes until they’re soft and you’re good to go!
How To Make Smashed Potatoes
Smashed baked potatoes might just become your new favorite way to enjoy potatoes. You’ll love the flavor and you’ll love how easy they are to make.
Let me show you how to make smashed potatoes:
- Make the garlic cashew cream. Roast the garlic and soak or boil your cashews. Then blend the cashews in a blender. When it’s smooth and creamy, add in the garlic, lemon juice, and chives. Pulse until combined. Season with salt and pepper to taste.
- Cook the potatoes. Begin by boiling them until they are tender, then add them to a baking sheet.
- Smash the potatoes. Place the potatoes onto a baking sheet and gently smash with the bottom of a glass cup or the back of a spoon.
- Season the smashed potatoes. Drizzle with olive oil and season with salt and pepper. Broil the potatoes until crispy.
Crispy Smashed Potatoes Variations
These crispy smashed potatoes are lovely as they are, but feel free to add some extra ingredients if you want to try something different. Here are a few ideas:
- Bacon – If you aren’t eating vegetarian or vegan, you can always crumble some bacon on top of these garlic smashed potatoes. It adds some salty goodness that enhances the flavor of the easy smashed potatoes. Bacon is always a good idea, right?! I like to cook bacon in the oven in big batches.
- Scallions – Sprinkle a few green onions on top of the roasted smashed potatoes. It looks gorgeous and adds a little bit of extra flavor.
- Thyme – Use a few sprigs of fresh thyme and put on the smashed baby potatoes before you bake them. So good!
What Kind Of Potatoes Do I Use For Garlic Smashed Potatoes?
I used Yukon gold potatoes when I made these roasted smashed potatoes. The texture and flavor of Yukon gold make these crispy smashed potatoes even more amazing.
You can also use mini red potatoes or mini rainbow potatoes if you want to. They colored potatoes will add some vibrant color to this smashed potatoes recipe.
TIP: It’s best to use a smaller potato so that you get more crispy edges. However, most varieties will work.
What Nutrients Are In Potatoes?
Potatoes are packed with nutrients! These smashed garlic potatoes have lots of healthy fiber, a little bit of fiber, potassium, folate, vitamin C, and vitamin B6.
How Do You Store Crispy Smashed Potatoes?
Let the smashed mini potatoes cool completely, then place them in an airtight container. Put them in the refrigerator for 3-4 days.
You can easily reheat them in the microwave. Just cover them with a paper towel and heat them for 30 seconds or so then check them. Keep repeating this process until they are hot.
You can also warm the garlic smashed potatoes in the oven at 350 degrees F for about 10-15 minutes, until hot.
Can I Freeze Garlic Smashed Potatoes?
Yes, absolutely you can freeze these garlic smashed potatoes for 2-3 months. Just let them cool before freezing.
What To Serve With Roasted Smashed Potatoes
Serve up these roasted smashed potatoes with one of these delicious paleo main dishes:
- Seared Ahi Tuna – So fresh and flavorful. Add a splash of coconut aminos to the cashew cream for some Asian flavor to match the tuna.
- Lemon Chicken Picatta – This flavorful chicken dish, is so good with smashed potatoes.
- Beef Chuck Eye Steak – Is there a better combo than steak and potatoes? NO!
Garlic Crispy Smashed Potatoes Recipe:
Pin it to save for later!
Follow Wicked Spatula on Pinterest
Garlic Crispy Smashed Potatoes Recipe
A super crispy smashed potatoes recipe! See how to make smashed potatoes with just 6 ingredients. Serve the roasted garlic smashed potatoes with cashew cream.
Please ensure Safari reader mode is OFF to view ingredients.
Crispy Smashed Potatoes
- 12 small Yukon gold potatoes
- 2 tbsp Olive oil
- Sea salt
- Black pepper
- Fresh parsley (optional)
Roasted Garlic Cashew Cream
- 3/4 cup Cashews (soaked or boiled)
- 1 whole bulb Garlic
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh chives
More TIPS about this paleo recipe in the post above!
How To Make Cashew Cream:
Preheat oven to 400° F. Peel off most of the outer paper layers of the garlic and slice the top 1/4 inch off the bulb so you can see the cloves drizzle with olive oil and wrap in aluminum foil. Bake for 40-50 minutes or until the cloves are tender and spreadable.
Place your soaked cashews in a blender with a bit of hot water (start with a tablespoon and go from there), blend until smooth and creamy.
Toss in the garlic, lemon juice, and chives and pulse until combined. Season with salt and pepper to taste.
How To Make Smashed Potatoes:
Preheat oven to 400° F.
Bring a large pot of water to a boil. Boil the potatoes for 8-10 minutes, until tender but not too mushy. Drain and dry the potatoes off.
Place the potatoes on a baking sheet and gently smash them with the back of a wooden spatula or spoon.
Drizzle with a generous amount of olive oil and sprinkle with salt and pepper.
Bake for about 30 minutes until they are golden brown and crisp.
If you would like them extra crispy, simply drizzle with a bit more olive oil and place under your broiler for 5 minutes, depending on close to the broiler you place them.
Remove from oven and top with cashew cream and parsley.
Serving Size: 2 small potatoes + 2 tbsp cashew cream, or 1/6 entire recipe
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Then, share a pic on Instagram. Tag @wickedspatula or #wickedspatula!
Leave a Comment, Question or Review