Crispy Smashed Potatoes with Garlic and Herbs

Introduction

Smashed potatoes do what regular roasted potatoes wish they could. By parboiling first and then crushing the potatoes flat on a baking sheet, you create about ten times more surface area for the oven to crisp up. Add garlic, fresh herbs, and a heavy hand with olive oil and you've got the side dish that quietly steals the meal.

Cooking your way through our archive? Don't miss our The Butteriest Mashed Potatoes or our Garlic Parmesan Roasted Broccoli, and browse every side recipe for more ideas.

Ingredients

• •1 kg small waxy potatoes (baby Yukon gold or new potatoes)
• •3 tbsp salt for the cooking water
• •4 tbsp olive oil
• •4 garlic cloves, lightly crushed
• •2 sprigs fresh rosemary
• •4 sprigs fresh thyme
• •Flaky sea salt and freshly cracked pepper

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Add the potatoes and cook until completely tender when pierced with a knife, 18–22 minutes depending on size.

2. 2

   Preheat the oven to 230°C / 450°F and drizzle a baking sheet generously with olive oil.

3. 3

   Drain the potatoes and arrange them on the baking sheet, spaced apart. Using the bottom of a glass or a small pan, press down on each potato until it cracks open and flattens to about 1.5 cm thick.

4. 4

   Drizzle the tops with the remaining olive oil, tuck the crushed garlic and herb sprigs in between, and sprinkle with salt and pepper.

5. 5

   Roast for 25–30 minutes, until the edges are deeply golden and crackly. Flip halfway through if you want the bottoms crispier too.

6. 6

   Finish with flaky sea salt and serve hot.

Nutrition (per serving, estimated)

Nutrition is an approximation generated from ingredient databases and may vary based on brands and exact measurements.

Calories

280 kcal

Protein

5 g

Carbs

38 g

Fat

13 g