Garlic and Shallot Topped Smashed Potatoes

If the name of these potatoes seems complicated and difficult for you to pronounce, you can call them by their other name: Good Sister Potatoes.

Why, one might ask, would these potatoes catapult me into the realm of a good sister? Well, that is a very good question, my friend. Y’see, I made these only because my sister asked me to come up with some new side dish ideas for her. And because I had some baby potatoes to cook. And these are delicious. But let’s not discuss that now, shall we?

In case you haven’t noticed, I love making desserts. You haven’t? This must be your first time here. Sure, a gal’s gotta eat, and I really do enjoy cooking, baking and desserts will always have a soft spot in my heart.

But sometimes one is forced to venture out of her cozy little sugary corner of the kitchen. Or she ventures out of her own free will. Because she is simply that good a sister. Take the other day week? I lost track. My sister and I were discussing menus and food, and she mentioned that she is on the lookout for some good side dish recipes. A million options came to mind. Then it hit me. My brother-in-law wouldn’t eat any of them.

So I took my potatoes and focused on the task at hand. Namely, creating a delicious side dish that is not-too-difficult to make, and not too adventurous for the palate.

I have to say, I couldn’t be more thrilled with how these potatoes came out. They are kind of garlicky and I say that as a good thing and totally flavorful. Best of all, they might look impressive, but actually, they are quite simple to make.

So go ahead and make these Good Sister Potatoes. Don’t, however, eat them before a date or business meeting.

You have been warned.

Garlic and Shallot Topped Smashed Potatoes


25-30 baby red potatoes

2 cloves garlic

2 shallots

3 Tablespoons olive oil

1 1/2 teaspoons kosher salt

1 teaspoon dried parsley flakes

1/4 teaspoon black pepper


Boil the potatoes in salted water until just tender. Drain and set aside.

While potatoes are boiling, mince the garlic and shallots to form small pieces. Add to small bowl, then add olive oil, salt, parsley and pepper. Stir. Mixture will form a kind of loose paste.

Preheat oven to 425.

Line a baking tray with parchment paper. Place potatoes on tray. Place another sheet of baking paper on top. Take a similar sized tray and press down lightly on top of the upper piece of parchment paper. You will feel the potatoes smash under the tray. Don’t press too hard or the potatoes will be too flat!

Remove top piece of parchment paper. Top each potato with a spoonful of the garlic mixture. Bake at 425 for 25-30 minutes, or until topping is lightly brown and potatoes appear crisp.


Thanks for stopping by, folks!

:) Miriam


  1. Ruchiccio says

    I was wondering why they were called “smashed” and not “mashed” but one look at the picture gave me all the info I needed! We just had these potatoes last night and I was wondering what exciting thing I can do with them, but I did not know your recipe at the time. Instead we had simple baked potatoes.

  2. says

    These look wonderful! I don’t cook enough side dishes. Problem with cooking for one most of the time. But I need to make an excuse for these lovelies.

  3. says

    I LOVE THESE. Period. I’ve always loved the concept of smashed potatoes but they somehow always seemed complicated. These look amazing, and easy to do. These would go great with a roasted meat with jus of some sort. The gravy and crispy potatoes sound so yum!

  4. says

    These little smashed potatoes look amazing!! Garlic is good with pretty much anything so I know these would be perfect for me :) I am sure the bf would happy if I would make another potato side dish too, it’s like he can’t get enough potatoes!

  5. Esther G says

    I’m gonna try these with a mix of baby potatoes- red, Yukon and blue- Has anyone ever tried this and how was the result

    • overtimecook says

      If you don’t peel, here’s how to adapt the recipe:

      Boil large potatoes and peel them. Cut in cubes. Toss with the garlic/shallot mixture. Bake. You may need to adjust the baking time. (You can also bake cubes without boiling first for a more classic roasted potato.

  6. Karen says

    I am going to make these tomorrow and serve Friday night . Do you recommend rewarming in oven or warming drawer . I don’t wnat to ruin the texture . If oven what temp ?

  7. Ilene says

    This sounds like a great recipe. I was wondering about something. There are so many wonderful recipes on Overtime Cook, so why isn’t there a recipe box that you can directly store the recipes in? That would be something very useful. Thank you!

  8. dawn says

    Do you have any recommendations for making this ahead. Will it be alright served room temp? What do you think, I am thinking of bringing this dish to passover dinner but its a 45 min drive. Hmm Any suggestion?


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