Crispy Smashed Potatoes with Garlic Herbs
Smashed potatoes are the best of both potato worlds: the creamy, pillowy center of a boiled potato and the shatteringly crisp edges of a french fry. The technique is simple — boil the potatoes until tender, smash them flat with a glass, then roast them hot until the edges turn into potato chips. The garlic-herb oil at the end is non-negotiable: it soaks into the crispy edges and turns each bite into something savory and bright.
Ingredients
- ☐ Baby potatoes — 2 lb, all similar size
- ☐ Olive oil — 1/4 cup, plus more for smashing
- ☐ Garlic — 6 cloves, smashed but not peeled
- ☐ Fresh rosemary — 1 tablespoon, minced
- ☐ Fresh thyme — 1 teaspoon
- ☐ Lemon — 1, zested
- ☐ Flaky sea salt
- ☐ Black pepper
- ☐ Fresh parsley — 2 tablespoons, chopped, for garnish
Nutrition Facts
Per serving · 4 servings total
Instructions
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Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.
Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous handful of salt — the water should taste like the sea. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender.
Drain the potatoes and let them sit in the colander for 2-3 minutes to dry slightly. Transfer to the prepared baking sheet. Space them out so they have room to be smashed.
Using the bottom of a glass or a measuring cup, gently press down on each potato until it's about 1/3 inch thick. Don't press too hard or they'll fall apart — you want them flattened but still in one piece. Drizzle generously with olive oil and sprinkle with salt and pepper.
Roast for 25-30 minutes, until the edges are deep golden brown and shatteringly crisp. Halfway through, brush with a little more oil if they look dry.
While the potatoes roast, make the garlic-herb oil: warm 1/4 cup olive oil in a small saucepan over low heat with the smashed garlic cloves. Cook for 8-10 minutes until the garlic is golden and fragrant but not browned. Off the heat, stir in the rosemary, thyme, and lemon zest. The residual heat will bloom the herbs.
When the potatoes are done, transfer them to a serving platter. Spoon the garlic-herb oil over the top, making sure to distribute the garlic cloves. Finish with flaky salt and chopped parsley. Serve immediately — they lose their crunch quickly.
Recipe notes
For a complete meal, top with a dollop of cashew cream or serve alongside a green salad.
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