Crispy outside, fluffy inside baby yukon potatoes with garlic and olive oil, Garlic Smashed Potatoes.
My husband is a serious potato connoisseur. He loves potatoes any way I want to make them but he particularly likes crunchy potatoes. Usually I roll them in some olive oil and bake them but I was in a wild mood and decided to do them in a skillet. Crazy! Crazy good that is. Oh man, did they ever turn out good. (For some reason when I said that in my head it came out with a Blake Shelton accent. We’ve been watching “The Voice”)
I would almost consider these potatoes sexy. They were creamy in the middle and crunchy on the outside with a hint of garlic. I can’t think of anything more I could want from a potato. My husband was eating them as fast as I could serve them. Do you have a husband who eats the food before it even hits his plate? Drives me insane! He stands and picks at the food while I am trying to plate it. Hello! Don’t eat all the crunchy potatoes. Once my daughter had a bite, he had a fight on his hands for these creamy, crunchy bits of joy. They were arm wrestling for the plate of potatoes. Um, can we actually sit down and eat dinner like civilized human beings?
Your family will be fighting over Garlic Smashed Potatoes too. You might want to make a double batch just in case. They also happen to be fabulous leftover the next day for breakfast. You could always hide a few to eat once everyone has gone to bed. No one needs to now you have a stash of potatoes. It can be our little secret. Make them and see for yourself, why my family loves these.
If you want to be sure to see Food Done Light’s next recipe, Pumpkin Donuts with Maple Frosting, subscribe by email below. You won’t want to miss it.
Follow me on Pinterest Christie@Food Done Light
Garlic Smashed Potatoes
- 24 oz Honey Gold Potatoes baby Yukon gold potatoes
- 1 cup water
- 1 tbsp light butter
- 1 tsp garlic flavored oil
- ½ tsp kosher salt
- ¼ tsp fresh ground black pepper
Place potatoes and water in a large non-stick skillet over high heat.
Bring to a boil and reduce to a simmer. Cover and cook for about 10 minutes or until potatoes are tender. Drain any water left in the skillet.
With the back of a spoon, gently press on each potato to lightly smash them.
Add butter and oil to pan. Turn up heat to medium high.
Sprinkle potatoes with salt and pepper. Cook for 5 minutes.
Turn potatoes over and cook for an additional 5 minutes.
I calculated 4 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy potato recipes: