Description
Smashed Potatoes with Garlic and Herbs are the ultimate comfort food! These crispy, golden potatoes are tender on the inside, perfectly seasoned with garlic and fresh herbs, and roasted to crispy perfection. This simple side dish is a crowd-pleaser and pairs well with almost any main course. Whether you’re serving it for a family dinner or at a holiday gathering, it’s sure to impress!
Ingredients
Scale
To make these delicious smashed potatoes, you’ll need:
- 1 ½ pounds baby potatoes (Yukon Gold or red potatoes work great)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped (or thyme)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter (optional for extra richness)
- Fresh parsley (optional, for garnish)
Instructions
Step 1: Boil the Potatoes
- Place the baby potatoes in a large pot and cover them with water.
- Add a pinch of salt to the water and bring it to a boil over medium-high heat.
- Once boiling, reduce the heat to medium and cook the potatoes for 15-20 minutes or until they are fork-tender.
- Drain the potatoes and let them cool slightly.
Step 2: Preheat the Oven
- Preheat your oven to 425°F (220°C).
Step 3: Smash the Potatoes
- Transfer the boiled potatoes to a baking sheet lined with parchment paper or lightly greased.
- Use a fork, potato masher, or the bottom of a drinking glass to gently smash each potato until it flattens but stays mostly intact.
Step 4: Season the Potatoes
- In a small bowl, mix together the olive oil, minced garlic, fresh rosemary (or thyme), salt, and black pepper.
- Drizzle the garlic and herb oil mixture over the smashed potatoes, making sure each one gets coated with the flavorful oil.
Step 5: Roast the Potatoes
- Place the baking sheet in the preheated oven and roast the potatoes for 20-25 minutes, or until the edges become crispy and golden brown.
- If you like them extra crispy, you can broil them for an additional 2-3 minutes, but be sure to watch them closely to avoid burning.
Step 6: Finish and Serve
- Once the potatoes are crispy and golden, remove them from the oven.
- For extra richness, melt the butter and drizzle it over the hot potatoes.
- Garnish with fresh parsley for a pop of color and a little extra flavor.
Notes
- Use Small Potatoes: Baby potatoes or small Yukon Golds work best because they have a waxy texture that holds together well when smashed.
- Don’t Overboil: Be careful not to overboil the potatoes, or they may become too soft to hold their shape.
- Crispiness: For even crispier potatoes, make sure the oil is well distributed, and be sure to smash the potatoes flat for maximum surface area.
- Herb Variations: Feel free to swap out rosemary and thyme for other fresh herbs like oregano, sage, or parsley for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Cuisine: American, Side Dish