There’s something undeniably delicious about the crispy, golden edges and soft, fluffy center of these Smashed Potatoes. They make the perfect side dish for any meal, whether you’re serving chicken, pork, steak, or something entirely different.
With an herb-infused buttery topping that adds a rich layer of flavor, these potatoes are sure to be a hit at any table. The best part? They’re incredibly easy to make, with just a few steps leading to a dish that’s both impressive and irresistible.
What makes these Smashed Potatoes so special is their versatility—you can adjust the crispiness and fluffiness to your preference. Plus, the herbs and butter can be customized to suit your favorite flavors.
Whether it’s a casual weeknight dinner or a special occasion, these potatoes are guaranteed to please everyone at the table.
Smashed Potatoes
Ingredients:
- 8 small Yukon gold potatoes, washed (about 1 ½ lbs.)
- 1 tablespoon salt (for boiling the potatoes)
- Salt/Pepper (for seasoning)
Topping:
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- ½ teaspoon each: dried oregano, thyme
- ¼ teaspoon each: dried rosemary, garlic powder, ground sage
Instructions:
1. Boil:
- In a large pot, bring water to a gentle boil. Add the salt and potatoes, then let them cook until tender, about 25 minutes. (It’s fine if the skins split.)
- Drain the potatoes and allow them to steam for 5 minutes. Transfer to a lightly greased baking sheet.
2. Smash:
- Preheat the oven to 425°F (220°C).
- Using the bottom of a jar or glass, gently smash each potato. Thicker ones will be fluffier, while thinner ones get crispier—both are delicious!
- Let the potatoes sit for 5 minutes to release steam. Season with salt and pepper.
- Mix the melted butter, olive oil, rosemary, oregano, thyme, garlic powder, and sage. Generously brush over the potatoes.
3. Bake:
- Bake for 40-45 minutes, checking for golden, crispy edges toward the end.
- For extra flavor, brush with 1 tablespoon of melted butter during the last 10 minutes. Serve hot.
Pro Tips:
- Potatoes: Use fresh Yukon Gold potatoes for the best texture. Small red potatoes work well, too.
- Herbs: If using fresh herbs, substitute ½ tablespoon fresh for ½ teaspoon dried.
- Add-Ons: Try topping with shredded Parmesan, crispy bacon, or chives after roasting.
Make-Ahead Method:
- Boil the potatoes, let them cool, and refrigerate for up to 2 days. Smash, season, and bake when ready to serve.
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 6-8 minutes. Best served fresh and hot!