You can never have enough great side dish recipes, especially around the holidays, and especially when it comes to potatoes. Here’s one more to add to your arsenal. Chef Tom’s herb roasted potatoes are a staple side dish in the All Things Barbecue kitchen, but these Garlic Smashed Potatoes take that concept to the next level!
WHAT YOU’LL LOVE
- Slow-cooked garlic confit: Cooking whole garlic cloves over low heat in olive oil until tender but not browned gives you soft, mellow garlic and a flavored oil from one step.
- Covered cast iron roast: A lidded skillet at 400°F steams the baby potatoes tender while they roast in the garlic oil.
- Rosemary, thyme, and Tri-tip seasoning: Fresh and dried herbs tossed in before roasting scent the whole skillet.
- Smashed with butter and roasted garlic: Crushing the cooked potatoes with butter and the soft garlic cloves gives a rustic, chunky texture that holds the flavor.
Garlic Smashed Potatoes
Tom Jackson
Rated 3.8 stars by 10 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
1 hour
Calories
931
Chef Tom's Garlic Smashed Potatoes will tantalize your taste buds and elevate your dinner! Learn the secret to making deliciously fragrant potatoes that are sure to please your guests. Master this cooking technique and have everyone asking for seconds!
Ingredients
- 12 cloves of garlic, peeled
-
1 1/2 cups olive oil
- 2 1/2 lb baby potatoes
- 1 tbsp fresh rosemary, minced
- 1 tsp dried thyme leaves
-
Cattleman’s Grill California Tri-tip Seasoning
- 1/4 cup unsalted butter
-
Noble Saltworks Hickory Smoked Flaked Finishing Salt
Directions
Preheat your Yoder Smokers YS640 Pellet Grill to 400ºF, set up for indirect grilling.
Place the cloves of garlic in a Lodge 8” Cast Iron Skillet and cover with the olive oil. Cook the garlic over low heat until the garlic is tender all the way through. The garlic should be tender, but not browned. Strain the garlic from the oil and reserve both.
Wash the potatoes. Transfer to a Lodge 12” Cast Iron Skillet. Add some garlic infused olive oil, enough to coat the potatoes. Season with Cattleman’s Grill California Tri-tip Seasoning, and toss in the herbs. Cover with the lid. Cook at 400ºF until tender.
Add the roasted garlic and butter to the cooked potatoes. Smash the potatoes, using a potato masher. Taste and season with the smoked salt, as needed.
Recipe Note
Recipe FAQ
Why cook the garlic slowly in olive oil and keep it from browning?
Gentle heat cooks the cloves all the way through until they're soft and sweet. Browned garlic turns bitter and wouldn't mash smoothly into the potatoes.
How should I store the leftover garlic oil?
Garlic held in oil can grow botulism bacteria at room temperature. Keep the strained oil in the refrigerator and use it within about 4 days, or freeze it.
Why coat the potatoes in the garlic oil before roasting?
The oil carries garlic flavor into the potato skins and helps them roast evenly, so each potato picks up garlic and herb flavor.
Why cover the skillet with a lid?
The lid traps steam, which cooks the potatoes through to a tender interior as they roast in the oil, instead of drying out in the heat.
How do I know the potatoes are done?
They should be tender all the way through when pierced with a fork, after about 40-50 minutes at 400°F. Smash a test potato if you're unsure, since it should crush easily.
Why smash the potatoes with butter and the roasted garlic?
Smashing with a masher breaks the potatoes into chunky pieces with plenty of surface, and the butter and soft roasted garlic mix in as you press, which seasons every bite.
Why finish with smoked finishing salt?
Adding it at the end, to taste, gives the dish a final salty, smoky note without making the potatoes salty while they cook.
How indoor-friendly is this recipe?
5 out of 5. A 400°F oven roasts the covered skillet exactly the same way, and the garlic cooks on a stovetop burner. The grill is only being used as an outdoor oven.
Recipe Highlights
Garlic confit oil: Gives soft garlic and a flavored cooking oil.
Covered roasting: Steams the potatoes tender.
Herb and Tri-tip seasoning: Scents and seasons the skillet.
Smash with butter and garlic: Makes a chunky, flavorful finish.
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Nutrition
Nutrition
- Nutrition Serving Size
- 10.95 oz
- per serving
- Calories
- 931
- Carbs
- 39 grams
- Protein
- 8 grams
- Fat
- 88 grams
- Sodium
- 112 milligrams
