Garlic Artichoke Smashed Potatoes

Updated: Apr 6



  1. Preheat the oven to 400˚.

  2. Boil the potatoes in water for about 10 minutes or until they are tender but not mushy. Drain thoroughly.

  3. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes.

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