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- Baby potatoes - Olive oil - Garlic - Dried oregano - Fresh rosemary - Fresh thyme - Salt and pepper - Fresh parsley for garnish For this recipe, I love using these baby potatoes: - Baby Yukon Gold - Baby Red Potatoes - Fingerling Potatoes These types are creamy and flavorful. They hold up well during cooking. You can find them in most grocery stores. To make your smashed potatoes pop, use fresh herbs. I suggest: - Basil - Chives - Dill If you don’t have fresh herbs, dried ones work too. Dried basil or parsley can add great flavor. You can mix and match herbs for fun taste combos. For example, try rosemary with thyme for a classic blend. These herbs bring out the best in the potatoes. For the full recipe, check out the details above. Start by washing the baby potatoes well. This step is key to removing dirt. Choose firm potatoes without spots. Place them in a large pot and cover with water. Add a pinch of salt to help flavor. Bring the water to a boil over high heat. Once boiling, reduce the heat and let them simmer. Cook the potatoes for about 15-20 minutes. They should be fork-tender, not mushy. Test one with a fork to check doneness. After boiling, drain the potatoes in a colander. Let them cool for a few minutes before smashing. Now, let’s smash the potatoes. Place them on a flat surface or your baking sheet. Use the flat bottom of a glass or a potato masher. Press down gently on each potato. You want them smashed but still intact. Avoid over-smashing, as this makes them mushy. The goal is to break the skin and create a nice surface for crisping. This technique will help them crisp up beautifully in the oven. While the potatoes cool, preheat your oven to 425°F (220°C). This temperature ensures a crispy finish. Line a baking sheet with parchment paper for easy cleanup. Once the oven is ready, place the smashed potatoes on the sheet. Roast them for 20-25 minutes. Keep an eye on them as they cook. You want them golden brown and crispy on the edges. This will create a delightful contrast with the soft potato inside. Once done, your smashed potatoes will be ready to enjoy. For the full recipe, check back to ensure you didn’t miss any steps! To avoid mushy potatoes, start with waxy baby potatoes. These hold their shape better. Boil them until fork-tender, but check them often. If overcooked, they can turn mushy. When smashing, press down gently. Use a flat-bottomed glass or potato masher. Aim for a flat shape without breaking them apart completely. Spices can elevate your smashed potatoes. Try adding smoked paprika for a hint of smokiness. A pinch of cayenne pepper can give it a kick. Fresh herbs make a big difference. Always use fresh rosemary, thyme, and parsley when possible. They bring bright flavors that dried herbs can't match. Garnishing adds visual appeal. Sprinkle fresh parsley on top for a pop of color. For a more rustic look, leave some smashed potatoes with rough edges. Serve on a wooden board or a colorful plate. This makes the dish more inviting. Pair with a simple green salad for a complete meal. {{image_2}} You can change the herbs in smashed potatoes to create new tastes. Classic mixes include rosemary, thyme, and oregano. These herbs offer a wonderful aroma and flavor. If you want something unique, try dill or tarragon. They bring a fresh twist to your dish. You can even mix herbs like basil and parsley for a bright taste. Cheese adds a rich flavor to smashed potatoes. Cheddar, Parmesan, or feta work great. To add cheese, sprinkle it on top before roasting. This melts the cheese into the potatoes. You can also mix cheese into the olive oil blend for a savory kick. Just remember, a little goes a long way! Making smashed potatoes vegan is easy. Simply swap olive oil for plant-based butter. This keeps the rich taste without using dairy. For gluten-free options, ensure all ingredients are gluten-free. The potatoes themselves are naturally gluten-free. This makes smashed potatoes a safe choice for everyone. Enjoy the flavors without worry! For the full recipe, check out the detailed instructions above. To keep your smashed potatoes fresh, store them in an airtight container. This helps prevent them from drying out. Place a piece of parchment paper between layers if needed. You can keep them in the fridge for about 3 to 5 days. Always check for any signs of spoilage before eating. The oven is the best way to reheat smashed potatoes. Preheat it to 350°F (175°C). Spread the leftover potatoes on a baking sheet. Heat them for about 10-15 minutes until warm. This method keeps them crispy. You can also use a microwave, but the texture may not be the same. Heat in short bursts of 30 seconds, checking often. If you want to save smashed potatoes for later, freezing works well. First, let them cool completely. Then, place them in a freezer-safe bag or container. Try to remove as much air as possible to avoid freezer burn. You can keep them frozen for up to 3 months. When ready to eat, thaw in the fridge overnight, then reheat in the oven. This keeps them tasty and delicious. Smashed potatoes are a fun twist on regular mashed potatoes. They keep their shape but get a bit flattened. This method gives them a crispy texture and a hearty bite. The main difference between mashed and smashed potatoes is the technique. Mashed potatoes are whipped until smooth, while smashed potatoes are gently pressed to keep some chunkiness. This results in a unique texture that pairs well with herbs and spices. Yes, you can use different types of potatoes. Some great alternatives include: - Baby Yukon Gold - Baby Red Potatoes - Fingerling Potatoes These varieties offer different flavors and textures. Baby Yukon Gold potatoes are creamy, while baby red potatoes add a slight sweetness. Fingerling potatoes have a unique shape and are fun to smash. Feel free to mix and match to find your favorite! Getting that perfect crunch is key. Here are some tips to achieve it: - Use the right amount of olive oil. Brush it generously over the smashed potatoes. - Preheat your oven to a high temperature, around 425°F (220°C). This helps them crisp up quickly. - Roast them until golden brown, usually about 20-25 minutes. For an extra crunch, you can broil them for the last few minutes. Keep an eye on them so they don’t burn. Enjoy that delightful crispiness! You’ve learned how to make amazing smashed potatoes, starting with the right ingredients. Choosing baby Yukon Gold or red potatoes can give you great taste. The roasting steps ensure crispness, while fresh herbs boost flavor. You can even adapt the recipe for vegan or gluten-free needs. For leftovers, proper storage keeps them tasty. Enjoy experimenting with herbs and cheeses to find your favorite twist. Smashed potatoes offer plenty of options to satisfy your cravings and impress guests. Try these tips, and you’ll create a dish everyone loves!

Smashed Potatoes with Herbs

Discover the deliciousness of Smashed Potatoes with Fresh Herbs! This simple recipe combines baby potatoes, savory garlic, and a blend of fresh spices for a perfect side dish. Learn step-by-step how to achieve crispy edges and tender centers that will impress your family and friends. Ready to elevate your meals?
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Ingredients
  

1.5 pounds baby potatoes

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme leaves

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Prep the Potatoes: Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil over high heat.

    Boil: Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.

      Drain: Once done, drain the potatoes in a colander and let them cool for a few minutes.

        Preheat Oven: While the potatoes are cooling, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

          Smashed Technique: On a clean work surface or the prepared baking sheet, gently press down on each potato using a flat bottom of a glass or a potato masher until they are smashed but still intact.

            Season: In a small bowl, mix together olive oil, minced garlic, dried oregano, fresh rosemary, fresh thyme, salt, and pepper. Brush this mixture generously over each smashed potato.

              Roast: Place the potatoes in the preheated oven and roast for 20-25 minutes, or until they are golden brown and crispy on the edges.

                Garnish: Once roasted, remove from the oven and sprinkle with chopped fresh parsley for a vibrant finish. Serve hot.

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4