Lemon Garlic Smashed Potatoes

These garlic smashed potatoes made with Baby Yukon gold potatoes are tender on the inside, yet crispy on the outside.


Baby Yukon Gold Potatoes

Extra-Virgin Olive Oil



Salt & Pepper

Lemon Zest

Lemon Juice



Rinse and scrub the potatoes. Add to a large pot and fill with enough cool water to cover the potatoes by about an inch.


Bring the potatoes to a boil and cook for 15 to 20 minutes, until tender then drain and allow to cool.


While cooling, combine olive oil with chopped fresh parsley and minced garlic then place the potatoes on a large baking sheet.  Use the palm of your hand to gently smash, or flatten, the potatoes.

Brush with olive oil mixture and sprinkle with lemon zest, salt and pepper. Bake at 450 degrees for 20 minutes, flipping midway to crisp both sides.

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