1/3
2/3
3/3
95%
13
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Instructions
Step 1
First, make the garlic oil. Add skinless cloves of garlic into a small pot and cover them with olive oil until completely submerged.
Step 2
Gently cook the garlic over low heat for about 15 minutes, or until the garlic is lightly golden brown
Step 3
Cool down the oil for about 5 minutes and strain it into a glass jar.
Step 4
Mash the garlic cloves with some salt using a fork. Add the mashed garlic back into the oil and stir to combine. This is your garlic oil.
Step 5
To make the potatoes, add them to a cold pot of water and bring them to a boil.
Step 6
Cook until fork tender, but not mushy. Mine took about 10 minutes.
Step 7
Drain the potatoes and place them on a baking sheet lined with parchement paper.
Step 8
Using the bottom of a glass, gently smash the potatoes to your desired thickness. I recommend smashing them to match the size of the bottom of the glass.
Step 9
Brush them generously with the garlic oil and add some salt.
Step 10
Bake in the oven at 425F/220C for 15-20 minutes, or until golden brown and crispy. Enjoy!
Notes
42 liked
2 disliked
Go-to
Delicious
Easy
Crispy
Kid-friendly
