Roasted potatoes are amazing – crisp, golden and so delicious. Smashing them allows the potatoes to get SO much more flavor infused into every potato with garlic and herbs.
When tossing the potatoes in oil, garlic and herbs, leave most of the garlic at the bottom of the bowl. Evenly coat the potatoes in oil, salt, pepper and dry herbs. The garlic will naturally fall to the bottom of the bottom.
Leave it in the bowl, distribute the potatoes on the baking sheet, flatten THEN use the remaining oil and garlic on top of the potatoes. If you scrape out all the garlic onto the baking sheet, the garlic will burn. If you spoon it onto the potatoes, the garlic will nestle into the potatoes, add more flavor and won’t burn. Since the potatoes are cooked all the way through already, you just need to roast them long enough to crisp them up.
(If most of the oil was soaked up by the potatoes, add another spoonful to the garlic.)
Keywords: roasted smashed potatoes, oven roasted potatoes, garlic and herb roasted smashed potatoes