Description
Crispy, golden smashed red potatoes infused with garlic and fresh herbs, baked to perfection. This easy recipe delivers tender interiors and crunchy edges, perfect as a flavorful side dish for any meal.
Ingredients
Scale
Potatoes
- 2 ½ pounds red potatoes (about 10-12, rinsed and scrubbed)
Garlic Herb Sauce
- 4 tablespoons melted butter (or oil if dairy-free)
- 4 cloves garlic (finely minced)
- 1 ½ teaspoons fresh rosemary (finely chopped)
- 1 ½ teaspoons fresh thyme (finely chopped)
- 1 ½ teaspoons salt (to taste)
- ¼ teaspoon pepper (to taste)
Garnish
- Fresh parsley (finely chopped, optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the smashed potatoes.
- Boil Potatoes: Place the red potatoes in a large pot and cover with about 1 inch of water. Add a pinch or two of salt and bring the water to a boil. Once boiling, reduce heat to medium-low to maintain a rapid simmer. Cook the potatoes for 15-20 minutes until they are fork tender. Remove them from the pot and thoroughly dry them.
- Smash Potatoes: Arrange the cooked potatoes on a parchment paper-lined baking sheet. Using a potato masher or a large fork, smash each potato twice in a criss-cross pattern to flatten them, which will ensure crispier edges when baked.
- Prepare Garlic Herb Sauce: In a small bowl, whisk together melted butter (or oil), finely minced garlic, chopped rosemary, thyme, salt, and pepper. Drizzle the mixture evenly over each smashed potato on the baking sheet.
- Bake Potatoes: Place the baking sheet in the preheated oven and bake the potatoes for 20-25 minutes, or until the edges are nicely crispy and golden.
- Garnish and Serve: Remove the potatoes from the oven, sprinkle with freshly chopped parsley if desired, and serve immediately for the best taste and texture.
Notes
- You can substitute butter with olive oil for a dairy-free option.
- Make sure to dry the potatoes thoroughly after boiling to help achieve crispier edges.
- Smash the potatoes thinner for an even crispier texture.
- Fresh herbs are preferred but dried rosemary and thyme can be used, just reduce quantity by half.
- Adjust salt and pepper to your taste preference.
- These smashed potatoes are best served immediately but can be reheated in the oven to regain crispiness.
