Description
Crispy on the outside, fluffy on the inside smashed potatoes, seasoned with herbs and garlic.
Ingredients
Scale
- 1.5 pounds small potatoes (such as Yukon Gold or red potatoes)
- 3 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried rosemary, crushed
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the potatoes thoroughly. Place them in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- Drain the potatoes well. Arrange them on the prepared baking sheet, leaving some space between each potato.
- Using the bottom of a glass or a potato masher, gently smash each potato until it’s about 1/2 inch thick. Be careful not to break them apart completely.
- Drizzle the smashed potatoes with olive oil. Sprinkle with salt, black pepper, garlic powder, and dried rosemary.
- Bake for 25-35 minutes, or until golden brown and crispy. Flip them halfway through for even browning.
- Remove from the oven and garnish with fresh chopped parsley before serving.
Notes
- For extra crispiness, you can broil the potatoes for the last 2-3 minutes, watching them closely to prevent burning.
- Feel free to experiment with other herbs like thyme or oregano.
- Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg