Crispy Herb Roasted Smashed Potatoes

This American dinner recipe combines authentic flavors with modern cooking techniques. Ready in 55 minutes, serves 4 people. Serve hot immediately after roasting. These potatoes make a perfect side dish for grilled salmon, roasted chicken breast, or a hearty bean salad. Garnish with …

Cuisine: American Type: Dinner Time: 55 min Servings: 4 Calories: 230 per serving
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Nutrition Information

Each serving contains approximately 230 calories and 4.0g of protein. Macronutrients include 31.0g carbohydrates and 10.0g fats per serving.

Per Serving

Calories
230
Protein
4.0g
Carbohydrates
31.0g
Fats
10.0g

Total

Calories
919
Protein
15.0g
Carbohydrates
123.0g
Fats
42.0g

Ingredients

This recipe requires 8 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Baby Yukon Gold Potatoes
    whole, scrubbed clean, skins left on for fiber
  • 3.0 tbsp Extra Virgin Olive Oil
    divided use
  • 3.0 clove Garlic
    finely minced
  • 1.0 tbsp Fresh Rosemary
    leaves stripped and finely chopped
  • 1.0 tbsp Fresh Thyme
    leaves stripped from stem
  • 0.75 tsp Kosher Salt
    or to taste
  • 0.5 tsp Black Pepper
    freshly cracked
  • 2.0 tbsp Fresh Parsley
    finely chopped, for garnish

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Preparation and Mise en Place

  1. Preheat the oven to 425°F (220°C) and ensure the oven rack is in the center position.
  2. Scrub 1.5 lb (680 g) of Baby Yukon Gold potatoes clean under cold running water; leave skins on.
  3. Strip leaves from fresh rosemary and thyme stems to measure 1 tbsp (15 ml) of each.
  4. Finely chop the stripped rosemary and thyme leaves together.
  5. Finely mince 3 cloves (15 g) of garlic.
  6. Finely chop 2 tbsp (30 ml) fresh parsley for garnish and set aside in a small prep bowl.
  7. Measure 3 tbsp (45 ml) extra virgin olive oil, 0.75 tsp (3.75 ml) kosher salt, and 0.5 tsp (2.5 ml) black pepper into separate prep bowls.
  8. Prepare a large rimmed baking sheet by lining it with parchment paper or brushing lightly with oil.

2. Parboil the Potatoes

  1. Fill a large pot with water, add a generous pinch of salt, and place over high heat to reach a rolling boil.
  2. Carefully add the potatoes to the boiling water.
  3. Boil the potatoes until they are fork-tender but not falling apart.
  4. Test a large potato with a fork to ensure it pierces easily.

3. Drain and Steam Dry

  1. Drain the potatoes thoroughly in a colander.
  2. Allow the potatoes to sit in the colander to steam dry, which ensures maximum crispiness.

4. Smash and Season

  1. Arrange the dried potatoes on the prepared baking sheet, leaving space between them.
  2. Use the bottom of a heavy glass or a potato masher to gently smash each potato to about 0.5 inch thickness.
  3. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, and thyme.
  4. Brush or spoon the herb-oil mixture over each smashed potato and season evenly with the kosher salt and black pepper.

5. Roast and Garnish

  1. Place the baking sheet in the preheated oven.
  2. Roast undisturbed until the potatoes are deep golden brown and crispy.
  3. Remove from oven and immediately sprinkle with the fresh chopped parsley.

Plating

  1. Select a wide, warmed ceramic platter or a rustic wooden serving board to help retain heat and prevent the potatoes from steaming against each other.
  2. Transfer the hot smashed potatoes to the platter, arranging them in a single, slightly overlapping layer to showcase the golden-brown, crispy edges.
  3. Sprinkle the finely chopped fresh parsley from a height over the dish to ensure an even distribution of fresh green color and herb flavor.
  4. Finish with a final grind of fresh black pepper or a pinch of flaky salt if desired, and serve immediately while the exterior remains crisp.

Family Beverage

Chilled sparkling water infused with fresh lemon slices and a sprig of rosemary to complement the herbs.

Alcohol Beverage

A crisp, chilled Sauvignon Blanc or a light, dry Pilsner pairs excellently with the savory herb flavors.

Serving Suggestions

Serve hot immediately after roasting. These potatoes make a perfect side dish for grilled salmon, roasted chicken breast, or a hearty bean salad. Garnish with fresh chopped parsley or chives for extra color.

Notes

For the best texture, allow the potatoes to steam dry for a few minutes after boiling and before smashing. Leaving the skins on increases the fiber content and nutritional value. Using fresh rosemary releases aromatic oils that enhance the flavor without the need for excessive salt. This dish contains nightshades (potatoes).

Storage

Allow the potatoes to cool completely to room temperature to prevent condensation, then place them in an airtight container. Store in the refrigerator for up to 3 to 4 days. To maintain the crispy texture, reheat in a 400°F (200°C) oven or air fryer for 5-10 minutes rather than using a microwave.

Freezing

Place the cooled potatoes in a single layer on a baking sheet and freeze until solid to prevent sticking, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating in a 400°F (200°C) oven until heated through and crisp.

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