Crispy smashed potatoes with garlic herbs are crispy on the outside and creamy on the inside. Hard to resist those crispy edges topped with the brightness of fresh garlic herbs. Brunch, lunch, or dinner, this easy tasty side dish or snack is irresistible!
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Why you'll love this crispy smashed potatoes recipe
- Small potatoes - I love using red or yellow potatoes or Yukon gold potatoes for this recipe. They crisp up well on the outside and have velvety creamy centers. Make sure your potatoes are no more than 2-inches in diameter, about the size of a golf ball.
- Easy recipe - just boil, smash, and bake until crispy. For added crispiness turn on the broiler for the last minute of baking.
- Versatile - brunch, lunch, side dish or snack. These easy smashed potatoes can be enjoyed anytime. Double the recipe, make them extra crispy and serve to a crowd!
Serve these crispy potatoes as a side with my Creamy White Bean Chicken Chili with Cauliflower, Homemade Gluten-Free Sloppy Joes or my Roasted Turkey Breast with Garlic and Herbs as a holiday side. Or try some other side dish ideas like my Shaved Zucchini Ribbon Salad with Lemon, Maple Sriracha Roasted Cauliflower or my Crunch Cabbage Salad with Mint. You can even dip them in an Easy Vegan Cashew Mayo with Lemon or Baked Zucchini and Butter Bean Hummus.
Key ingredients and substitutions
- Small potatoes - Yukon gold, baby reds, and new potatoes work well in this recipe. They are waxy, low in starch and have a firm, creamy and moist flesh that hold up well when boiled. I use red potatoes in this recipe.
- Fine sea salt - boiled potatoes need plenty of salt to penetrate their dense flesh and add flavor to the potatoes.
- Fresh parsley and fresh mint - these fresh herbs work well together. Other easy substitutions are cilantro, dill or basil.
- Green onions (scallions) - add a little earthiness to the garlic herbs. You can also substitute with about 3 tablespoons of chopped chives or 2 tablespoons of chopped shallots.
- Jalapeño - adds a little heat. I remove the ribs and seeds before chopping but feel free to leave them in if you like more spice.
- Vinegar - white wine vinegar, red wine vinegar, or champagne vinegar can all be substituted in this recipe. I've also used white balsamic vinegar or red balsamic vinegar when in a pinch.
- Honey - cuts the bite of the jalapeño and adds a little sweetness. You can substitute with maple syrup or leave it out entirely.
See recipe card for all ingredients and quantities.
How to make the best smashed potatoes
- Preheat oven to 425°F. Line a large baking sheet with parchment paper (for easy clean-up), or oil the baking sheet without parchment for extra crispy potatoes. Set aside.
- In a large pot, add potatoes, cold water an inch above potatoes, and a tablespoon of sea salt. Bring to boil and simmer until just past fork-tender. About 15-20 minutes. Drain.
- Place potatoes on baking sheet and press down with potato masher until about ¼-inch thick. Drizzle with olive oil and sea salt. Roast about 20-30 minutes.
- In a small bowl, whisk together jalapeño, garlic, olive oil, vinegar, fresh lemon juice, zest, honey, and sea salt.
- Serve the crispy smashed potatoes hot out of the oven!
- Add parsley, mint and green onions and stir until combined.
- Top with garlic herbs vinaigrette. Or serve the garlic herbs on the side.
Tips, tricks and variations
- Choose small potatoes - make sure your potatoes are at most 2-inches in diameter so they get nice and crispy on the outside and tender and creamy on the inside. If you only have larger potatoes, cut them in half before boiling so they get cooked through.
- Large baking sheet - it's best to use a large baking sheet and spread out potatoes to allow the heat to circulate and develop crispy edges.
- Extra crispy - If you want extra crispy smashed potatoes line them directly onto an oiled baking sheet for crispy bottoms and turn on the broiler for the last minute or so of roasting. Keep an eye on them as the potatoes can burn in an instant.
- Store - these crispy potatoes are best served hot, and the garlic herbs is best served fresh. However, leftovers work well too! Store potatoes in an airtight container in the fridge for up to 5 days. Reheat at 425°F until heated through. The garlic herbs will last in the fridge for a couple of days but may begin to brown over time.
FAQ
Small waxy potatoes like new potatoes, or red bliss are perfect for boiling and smashing. Small Yukon gold potatoes work well too. They have less starch and get nice and crispy with buttery creamy centers.
The best part of smashed potatoes is that they don't need to be peeled! The peel is what gets nice and crispy while roasting.
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PrintRecipe
Crispy Smashed Potatoes with Garlic Herbs
- Total Time: 1 hour
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
Crispy smashed potatoes with garlic herbs are crispy on the outside and creamy on the inside. Hard to resist those crispy edges topped with the brightness of fresh garlic herbs. Brunch, lunch, or dinner, this easy tasty side dish or snack is irresistible!
Ingredients
Smashed Potatoes:
- 2 lbs small potatoes (yukon gold, baby reds, baby russet potatoes)
- 1 tablespoon fine sea salt plus extra for seasoning
- 1-2 tablespoons olive oil
Garlic Herbs Chimichurri:
- ½ bunch fresh parsley (about 1 ounce)
- ½ bunch fresh mint (about 1 ounce)
- 3-4 green onions, thinly sliced
- 1 jalapeño, ribs and seeds removed and finely chopped
- 1 garlic clove, minced
- ¼ cup extra virgin olive oil
- 2 tablespoon white wine vinegar, red wine vinegar, or champagne vinegar
- zest of one lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon fine sea salt
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper (for easy clean-up), or oil the baking sheet without parchment for extra crispy potatoes. Set aside.
- In a large pot, add potatoes, cold water an inch above potatoes, and a tablespoon of sea salt. Bring to boil and simmer until just past fork-tender. About 15-20 minutes. Drain.
- Place potatoes on baking sheet and with a potato masher, fork, or bottom of a measuring cup, press down on the potatoes until about ¼-inch thick. Leave space between each potato to allow air to circulate and crisp the potatoes.
- Drizzle smashed potatoes with olive oil and a sprinkle of fine sea salt. Roast potatoes until edges are golden and crispy. About 20-30 minutes.
- Meanwhile, prepare the garlic herbs. In a small bowl, whisk together the jalapeño, garlic, olive oil, vinegar, fresh lemon juice, lemon zest, honey, and sea salt. Add the parsley, mint and green onions and stir until combined.
- Serve hot crispy potatoes with garlic herbs chimichurri on top or on the side.
Notes
Potatoes should be 2-inches in diameter at most so they get crispy on the outside and tender and creamy on the inside. Only have larger potatoes? Cut them in half before boiling.
If you want extra crispy bottoms, line potatoes directly onto an oiled baking sheet and broil for the last minute or so of roasting. Careful, the potatoes can burn in an instant.
Crispy potatoes are best served hot, and the garlic herbs is best served fresh. However, leftovers work well too! Store potatoes in an airtight container in the fridge for up to 5 days. Reheat at 425°F until heated through. The garlic herbs will last in the fridge for a couple of days but may begin to brown over time.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: side dish
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 4-5 potatoes
- Calories: 216
- Sugar: 3.1 g
- Sodium: 1003.2 mg
- Fat: 11.9 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 26.4 g
- Fiber: 4.4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: best smashed potatoes, crispy potatoes, garlic herbs, fresh herbs, smashed potatoes, new potatoes
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