red chili flakes

Garliky Smashed Roasted Potatoes….

Garlicky smashed potatoes


I still have to meet one single person who does not like potatoes .. I love them and can eat them in any form . Be it grilled, baked, roasted , hash deep fried…. So when my dear blogger friend Sonal from simplyvegetarian777  suddenly asked for a potato recipe for a last minute collective ( she was very clear that she wanted Potatoes as the star & visible and not hidden in the recipe ) I realized that I did not have even a single one in my blog which showcased the humble potato ..
So here I am with my very first JUST POTATO RECIPE .

These garlicky smashed potatoes are perfect for those quick appetizers as well as elegant enough for those special occasions and get to gathers and surely a crowd pleaser and very quick and easy to make ..
I have kicked up a notch with some fresh garlic and red pepper flakes

Garlicky smashed potatoes


For these incredibly tender on the inside yet amazingly crisp on the outside potatoes I have used small red potatoes along with yellow baby potatoes… A table spoon of fresh crushed garlic and a tablespoon of fresh rosemary ( you can use any herb of your choice ..

Garlicky smashed potatoes

To prepare these potatoes you will be needing

300 grams baby potatoes ( I used red as well as Golden potatoes )
1/4 cup cooking oil ( I used Olive oil )
1 tbs freshly chopped Rosemary (you can use any herb of your choice)
1 tbs fresh chopped garlic ( optional )
1 tbs red pepper flakes or as per taste
Salt as per taste ..

Method ::
1. Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt.
Boil until almost tender, 10 to 15 minutes. Drain potatoes.
Microwave the potatoes on high for 4 minutes ( I used the microwave )

2. Place potatoes on a plate or baking sheet . Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece.
3. Heat oil in a 12-inch heavy skillet over medium-high heat.
4. Transfer potatoes with a spatula to the skillet.
6. Add salt , red pepper flakes , fresh garlic and rosemary .then lower heat to medium-low and cook, turning once, until golden brown.
5. It took me about about 20 minutes to do both the sides ..

Preheat oven to 450 degrees F.
Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes onto the prepared baking sheet and carefully smash the potatoes until flattened but still in one piece.
Top with oil, salt, red pepper flakes , garlic and thyme.
Place into preheated oven and bake for 18-20 minutes, or until golden brown and crisp.

Garlicky smashed potatoes


This one’s a sure crowd-pleaser, for the holidays and beyond And really I see no reason why you shouldn’t make this at the most earliest convenience…..

Make Ahead Tips
You can boil and flatten the potatoes the night before.

Store them in a container, lightly covered, in the fridge.

Next day bring the potatoes to room temperature and cook either in the pan or in the oven …

Garlicky smashed potatoes


Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne


Garlicky smashed potatoes


Potatoes and Herb croquettes…


Croquettes are generally cylindrical in shape. It is something similar to popular and yummy Indian snack namely potato cutlets. This recipe is easy and special because of the herbs & spices it calls for. It has just a few ingredients and very simple to make. These are often accompanied with a coriander mint chutney or sauce.

These croquettes will make perfect finger food for any gatherings or parties . Bringing these Croquettes to Fiesta Friday to share with everyone ..

Makes around 20.


potatoes Around 2 pounds
dry bread crumbs 1 cup
Fresh Dill leaves 1/2 cup choppedU
Cilantro chopped 1/2 cup
Green chilies 4 finely chopped ( or to taste )
ginger, grated 1 tsp

Salt 1-1.5 tsp or to taste
Red chili flakes 1 tsps
Oil for frying

Method :

Boil the potatoes until fork tender.
Mash them using a potato masher or a grater making sure they have a bit of texture to them .

In a large mixing bowl, combine the mashed potatoes, dill, cilantro , grated ginger , chopped green chilies , bread crumbs , red chili flakes and salt .

Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 2 inches long. Place logs in a tray and cover. Refrigerate for 15 minutes to firm up the logs.


Heat vegetable oil in a medium skillet or sauté pan over medium-high heat. Fry croquettes in batches, cooking a few at a time. Cook until golden brown, about 4 minutes. Transfer to paper towel to drain.


Note :

If you wish the croquettes to be crunchier and fluffed for longer period of time then Dip them in 1 nicely beaten egg, and then roll them in breadcrumbs then fry.