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 - better than french fries!
1jalapeño, ribs and seeds removed and finely chopped
1garlic clove, minced
¼cupextra virgin olive oil
2tablespoonwhite wine vinegar, red wine vinegar, or champagne vinegar
zest of one lemon
2tablespoonsfresh lemon juice
1teaspoonhoney
½teaspoonfine 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, ensuring they're covered with cold water by about an inch. Add a tablespoon of sea salt. Bring salted water to boil, then simmer until potatoes are just past fork-tender, about 15-20 minutes. Drain.
Place hot potatoes on baking sheet and press them down with a potato masher, back of a 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 create crispy edges.
Drizzle smashed potatoes with olive oil and fine sea salt. Roast in a single layer in hot oven for 20-30 minutes until edges turn golden and crispy.
Meanwhile, prepare the garlic herbs chimichurri. 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 the crispy smashed potatoes hot out of the oven, and top with garlic herbs chimichurri either on top or on the side.
Notes
Small potatoes are best for crispy outside and tender, creamy inside. Large potatoes can be cut in half before boiling to ensure they cook evenly.
A large rimmed baking sheet provides the best results, allowing heat to circulate and create crispy edges and crispy bottoms.
For extra crispy potatoes, broil them for the final minute of roasting. Keep a close eye so they don't burn.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Simply reheat at 425°F until heated through.
The chimichurri will keep in the fridge for a few days. It may start to brown over time.