Heavenly Crispy Smashed Potatoes with Roasted Garlic are all you need for an epic dinner! Please your guests with this easy to make side dish and top it with elegant balsamic shallots and fresh parmesan.
3largeshallots or 1 sweet onion, finely sliced into thin slices
sea salt, to taste
1headgarlic, cut off the top to expose the garlic
1lbbaby yukon gold potatoes
sea salt, to taste
¼cupparmesan cheese, freshly grated
2tbspgreen onions, finely chopped
zest of one lemon
While potatoes cook, peel the shallots or onions, cut each of them in half, then cut into thin slices.
In a large pan, heat olive oil and add the shallots, sauté on medium heat until slightly caramelized. Add the balsamic vinegar and sauté until vinegar dissolves.
Cool and store in the refrigerator in a closed jar until ready to use. You can make this a few days ahead of time if needed.
While potatoes cook, cut off the top to expose the garlic and drizzle with olive oil. Wrap tightly in foil.
Bake at 400ºF for 25-30 minutes or until fragrant, soft, and golden brown.
Cool before handling. When ready to use, squeeze the cloves in a bowl. You can make this a few days ahead of time if needed.
Preheat oven to 450ºF.
Place the unpeeled potatoes in a large saucepan and cover with water. Salt the water, then bring to a boil on the stove.
Once boiling, reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes, depends on the size of your potatoes. Drain and leave them to cool.
Using the bottom of a mason jar or a glass, gently smash each potato.
Drizzle each potato with olive oil, then sprinkle with salt. Place the tray in the oven and bake for 15 minutes.
Remove from the oven and flip each potato to the other side. Drizzle with remaining olive oil and sprinkle with salt. Continue to bake for an additional 15 minutes until brown and crispy.
Remove from the oven, add to a serving dish. Add the roasted garlic, balsamic shallots, and parmesan cheese on top, zest one lemon, and sprinkle with green onions. Add any finishing salt if needed. Enjoy!
Par-boil the potatoes ahead of time and keep them in the fridge until you are ready to smash and roast them.
Roast a few heads of garlic ahead of time and caramelize the shallots in olive oil and balsamic vinegar. Both can be stored in the fridge up to 1 week ahead of time.
Leftover potatoes can be stored in a sealed container in the fridge for up to 5 days. Reheat on a baking tray in the oven until warmed through.