Garlic and Shallot-Topped Smashed Potatoes

Miriam Pascal Recipe By
  • Cooking and Prep: 1 h
  • Serves: 6
  • No Allergens

When you’re looking for a potato dish that’s nicer than the average, this is what you’ll want to turn to. Smashed potatoes really look nice for an elegant presentation, but here’s the secret: They’re incredibly easy to make! My take on smashed potatoes uses simple ingredients — garlic, shallots, and herbs — to create a really exquisite flavor.

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Potatoes

  1. Boil the potatoes in salted water until just tender, about 20 minutes, depending on size. Drain; set aside.

  2. While potatoes are boiling, mince garlic and shallots. Place into a small bowl; add oil, salt, parsley flakes, and pepper. Stir until a loose paste forms.

  3. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper.

  4. Place potatoes onto prepared baking sheet. Place another sheet of parchment paper over potatoes. Using a similar-sized baking sheet, press down lightly on the upper piece of parchment paper. You will feel the potatoes smash somewhat under the sheet. Don’t press too hard or the potatoes will be too flat!

  5. Remove upper piece of parchment paper. Top each potato with a spoonful of garlic mixture. Bake for 25–30 minutes, or until topping is lightly brown and potatoes appear crisp.


These potatoes are best enjoyed fresh. If necessary, you can prepare a day or two ahead of time. Reheat in a single layer on a baking sheet until heated through.


You can use a combination of different colored potatoes, as seen in the photo. I like to use red, purple, and Yukon Gold potatoes, because I love the way the colors look together.


Reproduced from Real Life Kosher Cooking by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

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