Crispy Herb-Crusted Smashed Potatoes Recipe: Family Favorite

Crispy, golden-brown edges make these perfectly seasoned smashed potatoes recipe a true crowd-pleaser at any gathering.

The secret lies in boiling potatoes until tender before gently crushing them to maximize crunchiness.

Each potato transforms into a delectable canvas of herbs and spices.

Salt and pepper dance across the surface, creating an irresistible texture that beckons hungry diners.

The technique is surprisingly simple, requiring minimal ingredients but delivering maximum flavor.

Serve these potatoes as a stunning side dish that will have everyone asking for seconds.

You’ll want to add this recipe to your weekly rotation.

What’s in the Smashed Potatoes

• Yukon Gold Potatoes: Creamy and buttery potatoes that provide the perfect base for a crispy exterior and soft interior.

• Salt, Black Pepper: Classic seasonings that enhance the natural flavor of the potatoes.
• Dried Oregano, Dried Thyme, Dried Rosemary, Dried Sage: Aromatic herbs that add depth and complexity to the potato flavor.
• Garlic Powder: Provides a subtle, savory kick to the seasoning blend.

• Butter, Olive Oil: These ingredients help create a golden, crispy exterior and add rich, delicious flavor to the smashed potatoes.

How to Smash and Cook These Potatoes

Step 1: Boil Potatoes

Grab a large pot and fill it with water.

Sprinkle in some salt and bring the water to a gentle boil.

Carefully add washed Yukon gold potatoes and let them simmer until fork-tender, about 25 minutes.

The key is a gentle boil to ensure even cooking.

Once done, drain the potatoes and let them rest for a few minutes to release steam.

Step 2: Prepare Baking Surface

Fire up the oven to 425°F.

Lightly grease a baking sheet to prevent sticking.

Transfer the potatoes to the sheet, leaving some space between each one.

Step 3: Smash and Flatten

Take a sturdy glass or jar and gently press down on each potato.

Flatten them until they’re about half an inch thick.

Don’t worry if the skin breaks or tears – that’s part of the crispy charm!

Let the smashed potatoes sit for a few minutes to dry out slightly.

Step 4: Create Flavor Mixture

• Melted butter
• Olive oil
• Dried oregano
• Dried thyme
• Dried rosemary
• Dried sage
• Garlic powder

Mix these ingredients together in a small bowl.

Step 5: Season and Coat

Brush the flavor mixture generously over each smashed potato.

Sprinkle with salt and black pepper to enhance the taste.

Make sure every potato gets a good coating of herbs and seasoning.

Step 6: Bake to Crispy Perfection

Slide the baking sheet into the preheated oven.

Bake for 40-45 minutes, keeping an eye on them after 35 minutes.

You want them golden brown and crispy.

For extra indulgence, brush with additional melted butter during the last 10 minutes of baking.

Step 7: Serve and Enjoy

Remove from the oven and let cool for a few minutes.

Transfer to a serving platter and watch them disappear!

These crispy, herbed smashed potatoes are perfect as a side dish or a standalone snack.

Tips for Better Smashed Potatoes

• Use Yukon gold potatoes and maintain a gentle boil to ensure even cooking without turning them into a soggy mess.
• Let potatoes rest after boiling and smashing to allow steam to escape, creating an extra crispy exterior when baked.
• Mix dried herbs like oregano, thyme, rosemary, and sage with melted butter for a flavor-packed seasoning that elevates the dish's taste profile.
• Brush potatoes with additional melted butter during the last 10 minutes of baking to achieve a golden, rich, and irresistibly crispy finish.
• Check potatoes around the 35-minute mark to prevent over-browning and ensure perfect crispiness every time.

Best Storage for Smashed Potatoes

• Store cooled smashed potatoes in an airtight container for up to 4 days. Place parchment paper between layers to prevent sticking.
• Wrap individual potatoes in aluminum foil, then place in a freezer-safe bag. Freeze for maximum 2 months. Label with date for easy tracking.
• Spread potatoes on a baking sheet, drizzle with olive oil, and warm at 375°F for 10-15 minutes. Flip halfway through to ensure even crispiness.
• Reheat in short 30-second bursts, checking texture between intervals. Add a splash of water to prevent drying out. Finish with 1-2 minutes in toaster oven for crunch restoration.

Sides to Serve with Smashed Potatoes

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or unoaked Chardonnay that cuts through the potato's richness and complements the herbal seasonings.
• Match with Grilled Protein Partner: Serve alongside roasted chicken, grilled salmon, or herb-crusted lamb to create a balanced and satisfying meal that highlights the potatoes' crispy texture.
• Garnish with Fresh Herb Accent: Top the smashed potatoes with chopped chives, parsley, or green onions to add a bright, fresh layer of flavor that enhances the herb-infused seasoning.
• Create Dipping Delight: Prepare a tangy aioli or herb-infused sour cream as a side condiment, allowing guests to customize their potato experience with creamy, zesty accompaniments.

Smashed Potato Ideas and Variations

• Herb Garden Smashers: Replace dried herbs with fresh chopped herbs like parsley, chives, and dill for a brighter, more vibrant flavor profile.
• Spicy Jalapeño Potatoes: Add finely diced jalapeños and a sprinkle of chili powder to the butter mixture for a zesty, heat-packed version.
• Vegan Crispy Option: Swap butter for olive oil or coconut oil, and use nutritional yeast instead of traditional seasonings to create a dairy-free alternative.
• Cheesy Potato Variation: Sprinkle grated parmesan or sharp cheddar cheese during the last 10 minutes of baking for a rich, melty topping that adds extra crunch and flavor.

FAQs

• Why use Yukon gold potatoes for this recipe?

Yukon gold potatoes have a buttery, creamy texture that makes them perfect for smashing. They hold their shape well during boiling and create a crispy exterior with a soft interior when baked.

• How do I know when the potatoes are perfectly boiled?

The potatoes are done when you can easily pierce them with a fork but they’re not falling apart. This usually takes about 25 minutes, and they should feel tender but not mushy.

• What's the best way to get super crispy potatoes?

The key is to let the potatoes rest after boiling and before smashing. This allows excess moisture to evaporate, which helps create that perfect crispy exterior. Also, make sure to generously coat them with oil and butter before baking.

• Can I prepare these potatoes ahead of time?

You can boil the potatoes and let them cool earlier in the day. Just keep them at room temperature and smash and season them right before baking for the best crispy texture.

What Makes Smashed Potatoes So Good

• No advanced cooking skills required! This recipe transforms simple potatoes into a restaurant-worthy side dish with minimal culinary expertise.
• Experience the ultimate crispy exterior and creamy interior that creates an irresistible contrast in every single bite, making these potatoes truly addictive.
• Easily adapt the herbs and seasonings to match your mood or meal, allowing endless variations from classic to gourmet without complicated ingredients.
• Perfect for casual family dinners, potlucks, and gatherings where everyone craves something deliciously simple yet impressive that will have everyone asking for seconds.

Smashed Potatoes Recipe

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4.5 from 35 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

Crispy golden Rustic Smashed Potatoes deliver a perfect blend of crunchy exteriors and creamy centers, elevating simple ingredients into a mouthwatering side dish. Garlic, herbs, and olive oil create an irresistible flavor profile you’ll crave with every bite.

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Ingredients

Scale 1x2x3x

Potatoes:

• 8 small Yukon gold potatoes (1 1/2 pounds / 680 grams)

Seasonings:

• 1 tablespoon salt (for boiling)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground sage
• Salt (to taste)
• Black pepper (to taste)

Fats:

• 2 tablespoons butter (melted)
• 1 tablespoon olive oil

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Instructions

1. Prepare potatoes by washing Yukon gold variety thoroughly and place in a large pot of water. Add salt and bring to a gentle boil. Simmer for approximately 25 minutes until potatoes reach tender consistency, ensuring even cooking without breaking down texture.
2. Once cooked, drain potatoes and allow them to rest for 5 minutes, enabling steam to dissipate. Preheat oven to 425°F and lightly grease a baking sheet.
3. Transfer potatoes to prepared baking sheet. Using a flat-bottomed tool like a jar or glass, gently press down on each potato to flatten. If potato skin lifts, carefully push back to edges to maximize crispiness.
4. Create seasoning mixture by combining melted butter, olive oil, dried herbs (oregano, thyme, rosemary, sage), and garlic powder. Brush mixture generously over flattened potatoes, ensuring complete coverage.
5. Sprinkle potatoes with salt and pepper, then place in preheated oven. Bake for 40-45 minutes, monitoring closely after 35 minutes to prevent over-browning.
6. For enhanced flavor, brush additional melted butter during final 10 minutes of baking. Remove when edges are golden and crispy, achieving a delectable exterior with a soft interior.

Notes

• Choose medium-sized Yukon gold potatoes with uniform shape for consistent cooking and perfect smashing results.
• Allow potatoes to steam dry after boiling to guarantee maximum crispiness when baking, preventing soggy texture.
• Mix dried herbs with butter and olive oil beforehand to create more even and intense flavor distribution across potato surfaces.
• Swap butter with olive oil for vegan version, or use ghee for lactose-sensitive individuals while maintaining rich, delicious taste profile.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 200
• Sugar: 1g
• Sodium: 300mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 10mg