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Easy • Sides

Crispy Garlic-Herb Smashed Potatoes

These irresistibly crispy on the outside, fluffy on the inside potatoes are bursting with garlic and fresh herb flavor.

Prep
15 min
Cook
30 min
Servings
4
Level
Easy
Crispy Garlic-Herb Smashed Potatoes

Forget boring boiled potatoes – get ready to fall in love with Crispy Garlic-Herb Smashed Potatoes! This simple technique transforms humble spuds into a spectacular side dish with an incredible texture contrast. They're boiled until tender, smashed flat, then roasted until golden and unbelievably crispy, infused with aromatic garlic and fresh herbs. Trust us, these will be a new family favorite!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs small yellow or red potatoes (e.g., Yukon Gold, creamer potatoes)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt, plus more for boiling
  • 1/4 teaspoon black pepper

Preparation

  1. Step 1

    Boil potatoes: Place potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well.

  2. Step 2

    Preheat oven: While potatoes are boiling, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

  3. Step 3

    Smash and season: Transfer the drained, tender potatoes to the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato until it's about 1/2 to 3/4 inch thick. Don't worry if they break apart a little.

  4. Step 4

    Roast: In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, and pepper. Drizzle this mixture generously over the smashed potatoes, ensuring each one is coated. Roast for 20-30 minutes, flipping halfway through, until deeply golden brown and crispy.

  5. Step 5

    Serve: Remove from oven and serve immediately. Delicious on their own or with a sprinkle of fresh parsley.

Tips

  • Don't skip the pre-boil; it ensures the potatoes are fluffy inside before getting crispy.
  • For extra crispy potatoes, ensure they are spread out in a single layer on the baking sheet without overcrowding.

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