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Crispy Garlic and Herb Smashed Potatoes: A Family Favorite Recipe

Crispy Garlic and Herb Smashed Potatoes
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Baby potatoes boiled until tender, smashed to craggy perfection, then roasted with garlic-herb butter until irresistibly crispy. The ultimate textural contrast of crunchy exteriors and cloud-like interiors!

  • Author: ranime
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Boiling/Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 lbs (900g) baby potatoes (Yukon Gold or red-skinned)
  • 3 tbsp kosher salt (for boiling water)
  • 1/4 cup (60ml) olive oil (divided)
  • 6 tbsp (85g) unsalted butter, melted
  • 4 garlic cloves, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1 tsp crushed red pepper flakes (optional)
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp black pepper
  • Flaky sea salt for finishing
  • 2 tbsp chopped parsley (for garnish)

Instructions

  1. Boil: In large pot, cover potatoes with cold water by 2 inches. Add 3 tbsp kosher salt. Bring to boil, then reduce to simmer for 15-20 minutes until fork-tender. Drain and let dry 5 minutes.
  2. Prep: Preheat oven to 450°F (230°C). Line baking sheet with parchment. Mix melted butter, 2 tbsp olive oil, garlic, rosemary, thyme, and red pepper flakes.
  3. Smash: Arrange potatoes on sheet. Using flat-bottomed cup or potato masher, firmly smash each to 1/2-inch thickness, keeping them intact.
  4. Season: Brush potatoes with remaining 2 tbsp olive oil. Roast 25 minutes until bottoms are golden. Flip, then spoon garlic-herb butter over each. Sprinkle with Parmesan and black pepper.
  5. Crisp: Return to oven for 15-20 minutes until deeply golden and crispy. Finish with flaky salt and parsley.

Notes

  • For extra crispiness, place another baking sheet on top when smashing to create more surface area
  • Make ahead: Boil potatoes 1 day in advance, store refrigerated in airtight container
  • Dairy-free option: Substitute butter with garlic-infused olive oil
  • Don’t overcrowd the pan – use two sheets if needed for proper crisping
  • Serve immediately for maximum crispness (they soften as they cool)

Nutrition

Find it online: https://recipesfood.org/crispy-garlic-and-herb-smashed-potatoes/