Crispy Smashed Potatoes with Herb Oil
These crispy smashed potatoes with herb oil are my go-to side dish when I want something that feels really special without a ton of effort. The trick is boiling the potatoes first and then smashing and roasting them so you get those incredible crispy edges. I make these for Sunday dinners all the time here in Kansas City and they never disappoint.
Why You’ll Love This
- Ultra crispy edges with fluffy centers
- The herb oil takes them from good to restaurant-worthy
- Only a handful of simple ingredients
- Naturally gluten-free and vegan
Ingredients
- 1.5 lbs baby potatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh herbs (parsley, thyme, chives)
- Zest of 1 lemon
- Salt and pepper to taste
How to Make It
- Boil potatoes in salted water 20-25 minutes until fork tender, then drain.
- Preheat oven to 425F and line a baking sheet with parchment.
- Place potatoes on sheet and smash each one with the bottom of a glass.
- Drizzle with olive oil, season with salt and pepper.
- Roast 20-25 minutes until deeply golden and crispy.
- Mix remaining oil with garlic, fresh herbs, and lemon zest. Drizzle over hot potatoes.
A quality rimmed baking sheet is key for getting that crispy roast, and a good microplane zester makes lemon zest a breeze.
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Crispy Smashed Potatoes with Herb Oil
Boiled baby potatoes smashed flat and roasted until crispy, finished with bright herb oil.
Ingredients
Method
- Boil the potatoes until fork-tender, about 15 minutes, then drain.
- Arrange on an oiled baking sheet and smash each flat with a glass.
- Drizzle with olive oil and salt and roast at 450F for 25 minutes until crispy and golden.
- Stir together the herb oil ingredients.
- Drizzle the herb oil over the hot potatoes and serve.
Notes
Let the potatoes steam-dry after boiling so they crisp better. Do not crowd the pan.
Crispy Smashed Potatoes with Herb Oil
Boiled baby potatoes smashed flat and roasted until crispy, finished with bright herb oil.
Ingredients
Method
- Boil the potatoes until fork-tender, about 15 minutes, then drain.
- Arrange on an oiled baking sheet and smash each flat with a glass.
- Drizzle with olive oil and salt and roast at 450F for 25 minutes until crispy and golden.
- Stir together the herb oil ingredients.
- Drizzle the herb oil over the hot potatoes and serve.
Notes
Let the potatoes steam-dry after boiling so they crisp better. Do not crowd the pan.
