This is dish that screams over-indulgence… It’s that good; you get salty, garlicky crunchy and buttery goodness from the soft potato… Delish! Keep portions in check because these potatoes are that good 😉
1/4 Cup extra Virgin olive oil
3 Cloves garlic, crushed
1/2 tsp paprika
6 Medium potatoes, skin on, cooked (see notes)
Preheat your oven to 425.
Mix together the olive oil, garlic and paprika and then microwave on high for 30 seconds to infuse the oil.
Pour half of the oil evenly in 5-6 puddles (depending on the number of potatoes you use).
Place a cooked potato on to each puddle of infused oil.
Gently crush the potatoes using a potato masher or fork until it’s about ¾ inch thick.
Pour the remaining infused oil, evenly over the smashed potatoes; season with salt and pepper,
Bake for 20-25 minutes, until the potato edges are crispy and delicious.
Garnish with fresh parsley to be fancy 🙂
- You can cook the potatoes ahead of time.
- To cook the potatoes, place them in a pot of water and bring it to a boil. When it comes to a boil, drop the heat to medium low (cover with a lid) and let the potatoes simmer for about 20-25minutes, just until the potatoes are fork tender. Then drain the potatoes and set them aside to cool enough for you to be able to handle.
- You can also cook the potatoes in your microwave, just press the ‘potato’ button 5 or 6 times for 5 or 6 potatoes, or as much as your microwave allows, mine maxes at 4 but they were still fork tender!