Golden roasted smashed potatoes with fresh lemon, garlic, and crispy edges – the perfect easy side dish.
Jump to RecipePotatoes. They’re one of those ingredients that almost everyone loves because they’re endlessly versatile and deeply comforting. These Smashed Lemon Garlic Potatoes combine everything that works about a good roasted potato – crispy edges, soft centers, rich flavours – and adds just enough brightness to keep things interesting.
It’s an easy recipe that comes together quickly, making it a welcome addition to any weeknight dinner or relaxed weekend family meals.
Why You’ll Love This Recipe
- Bright and comforting flavour thanks to the lemon, which address freshness without taking away from the cozy factor.
- Versatile side dish that works with grilled or roasted meats and fish.
- Simple ingredients that you likely have on hand.
Smashed Lemon Garlic Potatoes
An easy, everyday favourite.
Ingredients
- 1 bag (1.5lb/680g) mini potatoes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/4 cup lemon juice
- Salt and pepper to taste
- 1-2 tablespoons fresh parsley, chopped
- Cooking spray
Instructions
- Boil the potatoes in a large pot of salted water until tender. Drain and set aside.1 bag (1.5lb/680g) mini potatoes
- Preheat oven to 425℉ (220℃). Line 2 cookie sheets with parchment paper and spray lightly with cooking spray. Arrange the cooked potatoes on the cookie sheets, leaving about 2” between each potato.Cooking spray
- Using a small piece of waxed or parchment paper and a heavy bottom glass, smash potatoes by putting the piece of waxed or parchment paper over potatoes and pressing down with the glass to smash the potato. Repeat until all potatoes are flattened.
- Lightly spray potatoes with cooking spray and season with salt and pepper. Bake for 20-25 minutes until edges are crispy.Cooking spray, Salt and pepper to taste
- While the potatoes are baking, in a medium saucepan over medium-high heat add olive oil and butter. Once butter melts, reduce heat to medium and add garlic. Cook for about 1 minute then stir in the lemon juice. Cook for 2-3 minutes until the sauce reduces and thickens slightly. Remove from heat.1 tablespoon olive oil, 1 tablespoon butter, 2 cloves garlic, minced, 1/4 cup lemon juice
- Remove the potatoes from the oven and drizzle with the lemon garlic sauce. Top with fresh chopped parsley. Serve warm.1-2 tablespoons fresh parsley, chopped
Notes
- Dry the potatoes well after cooking – let them steam-dry after boiling for better crisping.
- Smash gently – press each potato just until they crack. Too much pressing will make them too thin and they’ll dry out.
- Use any herbs you like – rosemary, thyme, or chives all work great.
These potatoes are proof that simple food, made well, is often the most satisfying. With just an handful of ingredients and very little effort, they deliver comfort, texture, and flavour in a way that never feels complicated.
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