Crispy Smashed Potatoes with Herbs
The genius of smashed potatoes is that they solve the eternal debate between crispy and creamy. You get both. Each little potato is boiled until tender all the way through, then flattened with the bottom of a glass and roasted at high heat until the edges shatter like a chip while the center stays soft and almost custardy.
The secret weapon here is the herb oil. Fresh rosemary, thyme, and garlic get infused into olive oil while the potatoes boil, so by the time you're ready to roast, you have this incredibly fragrant, green-flecked oil to drizzle over everything. It seeps into all those craggy, broken edges and crisps up beautifully. A generous shower of flaky salt and cracked pepper right out of the oven finishes things off.
These are the ultimate crowd pleaser at any dinner table. Pile them on a platter next to roast chicken, grilled steak, or a simple green salad for a meal that feels effortless but looks impressive.
Ingredients
- ● 1.5 lbs baby Yukon Gold potatoes
- ● 4 tbsp extra virgin olive oil
- ● 2 sprigs fresh rosemary
- ● 4 sprigs fresh thyme
- ● 3 cloves garlic cloves
- ● 2 tsp kosher salt
- ● 1 tsp black pepper
- ● 1 tsp flaky sea salt
- ● 1/4 cup parmesan cheese
Instructions
- 1Place potatoes in a large pot and cover with cold water by about 2 inches. Add a generous amount of kosher salt (the water should taste like the sea). Bring to a boil, then reduce to a simmer and cook until the potatoes are completely tender when pierced with a fork, about 15 to 20 minutes.
- 2While the potatoes boil, combine the olive oil, chopped rosemary, thyme leaves, and minced garlic in a small bowl. Let this sit so the flavors infuse.
- 3Preheat the oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper.
- 4Drain the potatoes well and spread them out on the prepared baking sheet. Using the flat bottom of a drinking glass or measuring cup, press down firmly on each potato to flatten it to about 1/2 inch thick. Some will break apart slightly, which is perfect.
- 5Drizzle the herb oil generously over each smashed potato, making sure the garlic and herbs get distributed evenly. Season with kosher salt and cracked black pepper.
- 6Roast for 25 to 30 minutes, until the edges are deeply golden and crispy. If using parmesan, sprinkle it over the potatoes during the last 5 minutes of roasting.
- 7Remove from the oven and immediately sprinkle with flaky sea salt. Serve hot, straight from the pan.
Nutrition Facts
| Calories | 230 |
|---|---|
| Protein | 5g |
| Carbohydrates | 28g |
| Fat | 12g |
