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CATEGORY:
Side Dishes
Crispy Garlic & Herb Smashed Potatoes
Boiled baby potatoes are smashed thin, showered with garlic and herbs, then roasted until audibly crisp.
10 mins active, 45 mins total
Gluten-Free, Vegetarian, Pescetarian, Nut-Free, Egg-Free, Soy-Free, No Added Sugar, Dairy-Free, Grain-Free, Vegan
PREP
COOK
INACTIVE
10 min
35 min
0 min
TOTAL TIME
45 min
COOKING METHOD(S):
Stovetop, Oven
The Smash Creates More Crispy Edges
Smashed potatoes live in the sweet spot between roasted potatoes and something much more snackable. Boiling makes the centers creamy and flattening them creates all those ragged little edges that turn crisp in the oven. Garlic and herbs settle into the cracks instead of just sitting on the surface. I like these when regular roasted potatoes feel a little too predictable—and I strongly recommend making more than you think you need because the crispiest ones tend to disappear before dinner reaches the table.
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Crispy Garlic & Herb Smashed Potatoes
CATEGORY:
Side Dishes
SERVINGS
6
+
-
SERVING SIZE
1 cup
INGREDIENTS
3 lb
Potatoes (baby)
3 Tbsp
Light Olive Oil
4
Garlic Cloves (minced)
1 Tbsp
Fresh Rosemary (chopped)
1 Tbsp
Fresh Thyme (leaves)
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
2 Tbsp
Fresh Parsley (chopped)
INSTRUCTIONS
Bring a pot of well-salted water to a boil.
Add the potatoes and simmer until fork-tender, about 15 minutes. Drain and let them steam-dry for 5 minutes.
Heat the oven to 425°F. Arrange the potatoes on a lightly oiled baking sheet, leaving space between them. Gently flatten each one to about ½ inch thick.
Brush with olive oil and season with salt and pepper. Roast for 10 minutes, until the bottoms begin to turn golden.
Mix the garlic and herbs with a little more oil (or melted butter if not avoiding dairy). Remove the potatoes from the oven, flip over, and spoon the mixture over the potatoes. Roast for another 8–10 minutes, until the edges are deeply golden and crisp.
Taste and add more salt or herbs if needed. Serve hot.
