pdated with new photographs and extra textual content (originally posted October 5, 2016).
This is one tasty part dish that is tremendous simple to assemble. Boiling the potatoes previous to baking retains the potatoes smooth and fluffy internal and the roasting produces crispy delicious skin.
Smashing every potato provides extra floor enviornment for the fantastic crispiness to occur and it is fun to wreck them. The garlic, rosemary, and thyme (a vintage combination) makes it even higher giving the potatoes a pretty aromatic, savoury flavour!
I desire you take pleasure in this recipe!
Bowls of colorful child potatoes, olive oil, garlic, and herbs. Colourful child potatoes, garlic, olive oil, dried rosemary, dried thyme, salt, and pepper are all of the ingredients! Full classes and quantities will be discovered within the recipe card down below.
Crispy Garlic Smashed Baby Potatoes Play Video Vegan and gluten-free Crispy Garlic Smashed Baby Potatoes on a baking sheet. After boiling the potatoes, position on a lined baking sheet, and toss with garlic, herbs, and olive oil. Using a fork, gently push down every potato. Bake at 425 ranges F for 20-25 minutes, till golden and crispy.
Crispy Garlic Smashed Baby Potatoes on a white plate; An easy, gluten-free, vegan part dish with a crispy backyard and fluffy inside. Garnish with parsley. Plate and enjoy!
Looking for More Quick and Easy Vegan Side Dishes? Here are 4 more!
Roasted Brussels Sprouts with Balsamic-Maple Glaze
Garlic Ginger Green Beans
Roasted Butternut Squash and Brussels Sprouts with Pecans and Dried Cherries
Roasted Maple Cinnamon Sweet Potatoes
A part view of vegan and gluten-free Crispy Garlic Smashed Baby Potatoes piled on a white plate and topped with parsley. I desire you attempt this recipe! If you do, please go away me a score and remark down underneath or tag me on any of my social media. I’m @yay_for_food on Instagram. I’ll love a picture!
CHECK OUT THE 30 SECOND VIDEO BELOW!
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Total Time: 50 minutes
Servings: 2-4 as a side
INGREDIENTS 1 lb (16 oz) child potatoes 2 garlic cloves, minced 1 tsp dried rosemary 1 tsp dried thyme Salt and pepper 2 tbsp olive oil Optional: parsley for garnish
INSTRUCTIONS Preheat oven to 425 ranges F. Boil potatoes in salted water till the potatoes are softened and a fork can absolutely poke right into a potato, about 15-18 minutes, depending at the measurement of the potatoes. Drain and pat the potatoes dry utilizing a paper towel. Place the potatoes on a baking sheet (cover the baking sheet with aluminum foil for simple cleanup). Toss the potatoes with garlic, rosemary, thyme, salt, pepper, and oil. Take a fork and intently press down on every potato till the potato is flattened, but nonetheless holds together. Space the potatoes at the baking sheet so they should no longer touching. Bake for 20-25 minutes, till the potatoes are crispy and frivolously golden in appearance. Garnish with parsley should you like. Serve immediately.