Description
A fast, budget-friendly side dish featuring baby potatoes that are boiled, smashed, and baked until shatteringly crispy with herbs and garlic.
Ingredients
Scale
- 2 pounds baby potatoes (Yukon Gold or red)
- Water (enough to cover)
- 1 tablespoon salt (for boiling water)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon sea salt flakes
- ½ teaspoon freshly cracked black pepper
- Optional: ¼ cup grated Parmesan cheese
- Optional: 2 tablespoons chopped chives
- Optional: Hot honey for drizzling
Instructions
- Wash baby potatoes thoroughly. Do not peel them.
- Place potatoes in a pot of cold, salted water. Bring to a boil, then reduce to a simmer.
- Cook for 10-12 minutes until fork-tender but not mushy.
- Drain potatoes and let them sit in a colander for 2 minutes to steam off excess water.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, minced garlic, dried thyme, dried rosemary, and black pepper.
- Pat potatoes dry with a paper towel to remove surface moisture.
- Place potatoes on the prepared baking sheet. Smash each potato flat to about ½-inch thickness using the bottom of a heavy glass.
- Brush the top of each smashed potato generously with the herb-oil mixture, ensuring oil gets into the cracks.
- Bake for 15-20 minutes until edges are golden brown and crispy. Rotate pan halfway through.
- Remove from oven and immediately sprinkle with sea salt flakes and fresh chives if using.
- Serve hot.
Notes
Ensure potatoes are dry before smashing to maximize crispiness. Do not overcrowd the pan; leave space between potatoes to allow for proper roasting. If using fresh herbs, add them in the last 5 minutes of baking to prevent burning. For extra crispiness, flip potatoes halfway through baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/6th
- Calories: 180
- Sugar: 1
- Sodium: 320
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
Keywords: smashed potatoes, baby potatoes, crispy potatoes, side dish, easy recipe, weeknight dinner, gluten-free, vegetarian