Name: Crispy Garlic and Herb Smashed Potatoes Recipe
Prep time: 10 min
Cook time: PT-489343H19M49S
Total time: PT-489343H19M49S
Cuisine: American
Ingredients: 15 small red baby potatoes; 1/2 cup melted butter; 3 cloves minced garlic; 1 teaspoon finely chopped rosemary; 1 teaspoon finely chopped thyme; 1 teaspoon minced fresh parsley; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper

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Introduction

Crispy Garlic and Herb Smashed Potatoes are a delightful side dish that combines tender baby potatoes with a flavorful butter and herb mixture. Perfectly crispy on the outside and soft inside, they add a warm, comforting touch to any meal.

The image shows smashed potatoes with red skin on a metal baking tray. Each potato is broken open into several thick, rough chunks, revealing the soft, pale yellow inside. The surface of each potato is crispy and browned with some black specks and green herb bits scattered over both the potatoes and tray. The potatoes have a rustic, crunchy texture mixed with soft parts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 small red baby potatoes
1/2 cup melted butter

3 cloves minced garlic
1 teaspoon finely chopped rosemary

1 teaspoon finely chopped thyme
1 teaspoon minced fresh parsley

1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit and lightly grease a baking sheet.
Step 2: Rinse the baby red potatoes and arrange them on the greased baking sheet. Bake for 30-40 minutes, or until the potatoes are soft enough to smash with a fork. Note: Larger potatoes may require additional baking time.
Step 3: While the potatoes are baking, combine the melted butter, minced garlic, chopped rosemary, thyme, parsley, dried oregano, salt, and black pepper in a small bowl. Whisk these ingredients together until well mixed.

Step 4: Once the potatoes have finished their initial baking, remove the baking sheet from the oven. Using the bottom of a greased cup, carefully smash each potato.
Step 5: Drizzle the butter and herb mixture evenly over the smashed potatoes.
Step 6: Return the baking sheet to the oven and bake for an additional 5-10 minutes, allowing the butter mixture to melt and slightly caramelize on the potatoes.

Step 7: Serve the potatoes hot, straight out of the oven. Enjoy!

Tips & Variations

Use baby Yukon Gold potatoes as a milder alternative to red potatoes.
For extra crispiness, sprinkle some grated Parmesan cheese over the potatoes before the final bake.

Try adding a pinch of smoked paprika or chili flakes to the butter mixture for a bit of heat.

Storage

Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375 degrees Fahrenheit for about 10 minutes to restore their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

The image shows a metal baking tray filled with smashed roasted red potatoes. Each potato is split and crushed flat, revealing soft yellow interiors with crispy, browned edges on the red skins. The potatoes are scattered evenly across the tray and sprinkled with green dried herbs and black pepper. The tray sits on a white marbled surface with fresh green parsley at the top and a folded orange towel on the left side. A metal spatula with a black handle rests on the right side of the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, baby Yukon Gold or new potatoes work well for smashing due to their size and texture. Avoid very large potatoes, as they may need longer cooking time and might not crisp as nicely.

How do I make sure the potatoes get crispy?

Make sure to grease the baking sheet well and smash the potatoes thinly. Drizzling evenly with the melted butter and herbs, then baking them uncovered at a high temperature, helps achieve a crispy exterior.