PrintCrispy Smashed Potatoes with Garlic and Herbs
Learn how to make incredibly crispy smashed potatoes, a perfect holiday side dish. This recipe uses a simple boil-crush-roast method and is flavored with garlic and herbs.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds small Yukon Gold potatoes
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- Place the potatoes on a baking sheet lined with parchment paper.
- Using the bottom of a glass or a potato masher, gently smash each potato until flattened.
- In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Brush the smashed potatoes generously with the herb-garlic oil.
- Roast for 20-25 minutes, or until the edges are golden brown and crispy.
- For make-ahead: Boil and smash the potatoes. Let them cool completely. Store in an airtight container in the refrigerator for up to 2 days. Reheat by brushing with oil and roasting at 400°F (200°C) until crispy.
Notes
- For extra crispy potatoes, ensure they are well-drained after boiling.
- You can substitute other herbs like parsley or chives.
- These are great served as a side dish for Thanksgiving or any holiday meal.
- Consider these a delicious alternative to traditional mashed potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg