Roasted Smashed Garlic Potatoes

These rustic Roasted Smashed Garlic Potatoes are the perfect side dish. They pair well with almost any main course, they’re full of flavor, they’re crispy on the edges with a perfect pillowy texture throughout and they’re just 120 calories or 4 Green, 4 Blue or 1 Purple myWW Weight Watchers SmartPoints per serving! They’ll be right at home on your weeknight dinner table, they’re fancy enough to serve for company, and they’d even be a great addition to a holiday spread (think Thanksgiving or Christmas). You’re going to want to serve them with everything! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Looking for more lightened up, tasty side dishes to complement your mains? Check out the side dish section of my recipe index for my Cheesy Broccoli Bake, Garlic Roasted Green Beans with Almonds, Loaded Cauliflower Bake, Zucchini Casserole, Garlic Thyme Roasted Carrots, Cheesy Potluck Potatoes, Spinach and Parmesan Orzo, Parmesan Roasted Sweet Potatoes and many more!

Print Recipe Rate this Recipe

Roasted Smashed Garlic Potatoes

Prep Time: 35 minutes mins

Cook Time: 30 minutes mins

Total Time: 1 hour hr 5 minutes mins

Calories: 120kcal

These rustic Roasted Smashed Garlic Potatoes are crispy on the edges with a perfect pillowy texture throughout and pair well with almost any main course!

Yield: 6 servings

Ingredients

• 1 ½ lbs baby potatoes, rinsed (can be yellow or red, I used a medley that also included purple)
• 2 tablespoons olive oil
• Coarsely ground sea salt, to taste
• 1 teaspoon minced garlic
• Dried parsley flakes, can substitute, thyme, rosemary or your favorite herb

Instructions

• Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper and set aside.
• Place the potatoes in a large pot and fill ½-3/4 full with water (more than enough to cover the potatoes). Shake some salt into the water and cover the pot. Bring the water to a boil and then reduce heat to simmer. Simmer uncovered for 18-20 minutes. Drain the water from the potatoes and transfer the potatoes to the prepared baking sheet. Allow to cool for 3-5 minutes. Using the back of a cooking spatula, push down on each potato until the skin bursts and it flattens somewhat (see photo) into a smashed “circle.”
• Drizzle the smashed potatoes evenly with a tablespoon of the olive oil. Sprinkle or grind the salt over the potatoes. Flip the potatoes other and drizzle evenly with the remaining tablespoon of olive oil. Sprinkle or grind additional salt over the potatoes.
• Place the baking sheet in the oven for 15 minutes until the potatoes are getting golden on the bottom. Flip the potatoes over, sprinkle with the minced garlic and place them back in the oven for another 15-20 minutes. Remove from oven and sprinkle with parsley.

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Nutrition Information:

120 calories, 18 g carbs, 1 g sugars, 5 g fat, 1 g saturated fat, 2 g protein, 2 g fiber (from myfitnesspal.com)

MyWW SmartPoints per (1/6th of the recipe*) serving: (SP calculated using the recipe builder on weightwatchers.com)

Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 1 SmartPoints

Weight Watchers Points Plus:

3 per (1/6th)* serving (P+ calculated using the recipe builder on weightwatchers.com)

*My 1 ½ pounds of potatoes worked out to be 24 small potatoes, so I just made the servings 4 potatoes each. You may have to adjust based on the size/quantity of your potatoes.

slightly adapted from Love Grows Wild

Author: Emily Bites

Course: Side Dish

Cuisine: American

Keyword: Baby Potatoes, Roasted Potatoes, Weight Watchers, WW Side Dish