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Easy • Sides

Garlic Herb Smashed Potatoes

These irresistibly crispy on the outside, fluffy on the inside potatoes are boiled until tender, then smashed and roasted with garlic and herbs.

Prep
15 min
Cook
35 min
Servings
4
Level
Easy
Garlic Herb Smashed Potatoes

Forget boring baked potatoes! These Garlic Herb Smashed Potatoes are your new favorite side dish. We boil them until tender, smash them flat for maximum surface area, then roast them until golden brown and gloriously crispy. The result is a simple side that's bursting with flavor and texture, perfect for any meal!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs baby potatoes (Yukon Gold or red potatoes work great), scrubbed
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh parsley, chopped (for garnish, optional)

Preparation

  1. Step 1

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

  2. Step 2

    Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

  3. Step 3

    Arrange the drained, tender potatoes on the prepared baking sheet, leaving some space between them. Using the bottom of a glass, a potato masher, or a fork, gently smash each potato until it's about 1/2 to 3/4 inch thick. Be careful not to break them apart completely.

  4. Step 4

    In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Drizzle this mixture evenly over the smashed potatoes, ensuring each one gets coated.

  5. Step 5

    Bake for 20-25 minutes, or until the potatoes are golden brown and wonderfully crispy. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

  6. Step 6

    Remove from the oven, garnish with fresh parsley if desired, and serve hot. They're amazing with almost anything!

Tips

  • Don't overcrowd the baking sheet! Give those potatoes plenty of space to get crispy. If needed, use two sheets.
  • The key to the best smashed potatoes is to cook them until very tender before smashing. This ensures a fluffy interior.
  • Experiment with different herbs! Oregano, chives, or even a sprinkle of paprika or Parmesan cheese would also be delicious.

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