Delicious roasted garlic and herb crispy smashed potatoes that are gluten-free and dairy-free, loaded with flavor from roasted garlic and fresh herbs, and cooked to perfection with olive oil.
1: Preheat oven to 350°F.
2: Add garlic cut side up to tin foil or mini coquette and drizzle with olive oil. Cover or wrap tightly in foil and roast until garlic is golden and softened, about 1 hour.
3: Remove from oven and allow garlic to cool before handling.
4: Increase oven temp to 425°F.
5: Add potatoes to a large pot with 2 tbsp salt. Cover with water by 2 inches then bring to a boil over medium heat. Allow potatoes to cook until fork tender, about 15 minutes.
6: Strain off water and return to your pot to steam dry for five minutes.
7: While potatoes are drying, squeeze garlic from bulbs into a high speed blender along with ½ cup olive oil and a pinch of salt. Blend into a smooth sauce.
8: Add dry potatoes to a parchment lined baking sheet and smash until about ¼ inch thick with the bottom of a glass or a potato masher.
9: Spread herbs around on top of smashed potatoes then brush or spread garlic oil over potatoes as evenly as possible.
10: Lightly drizzle additional olive oil around the outer edges of your potatoes to ensure they get extra crispy.
11: Season with flaky sea salt then roast in the oven until crispy and golden, about 25-35 minutes.
