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 potatoes, yellow potatoes or Yukon gold potatoes for this recipe, especially baby potatoes or smaller potatoes. 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 this easy side dish. For added crispiness turn on the high heat of the broiler for the last minute of baking.
- Versatile - brunch, lunch, perfect side dish or snack. Best part, 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 dish with these other great recipes. Make a main dish like 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. A sprinkle of parmesan cheese, a side of sour cream or garlic butter works well (I prefer plant-based yogurt or ghee).
Key ingredients and substitutions
- Small potatoes - Yukon gold, baby reds, and new potatoes work well in this recipe. They are waxy, low in starch, rich in vitamin C, 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. Substitute with kosher salt if you prefer.
- Fresh parsley and fresh mint - these fresh herbs work well together. Other easy substitutions are cilantro, dill, fresh thyme 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 large pot of salted water to boil and simmer until cooked potatoes are just past fork-tender. About 15-20 minutes. Drain boiled potatoes.
- Place hot potatoes on baking sheet and press down with potato masher or bottom of glass until about ¼-inch thick. Drizzle with olive oil and sea salt. Roast in hot oven 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 oil mixture of garlic herbs vinaigrette. Or serve the garlic herbs on the side.
Expert tips 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 surface area 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 with plenty of olive oil for crispy bottoms, and turn on the broiler for the last minute or so of roasting. Keep an eye on these delicious crispy smashed potatoes as the potatoes can burn in an instant. Broiling is perfect for that unbeatable crunch!
- 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
What are the best potatoes for smashing?
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.
Do I need to peel potatoes before smashing?
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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Recipe
Crispy Smashed Potatoes with Garlic Herbs
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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Servings: 6 servings
Calories: 227kcal
Equipment
- 1 large pot of water cold or room temperature
- 1 large baking sheet oiled, or lined with parchment paper
- 1 potato masher or drinking glass use bottom of a glass to smash potatoes
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 hot potatoes on baking sheet and with a potato masher, fork, or bottom of a measuring cup or glass, 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.
Nutrition
Serving: 4potatoes | Calories: 227kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1392mg | Potassium: 666mg | Fiber: 4g | Sugar: 3g | Calcium: 26mg | Iron: 1mg
Julie
These smashed potatoes came out perfectly! I served them along side the turkey breast recipe on your site. Perfect combo and the family loved it!
Jacqui Wilson
We love these too! Smashed potatoes goes with everything!