Crispy Smashed Potatoes with Garlic and Herbs
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Golden, crispy-edged potatoes that are fluffy on the inside, seasoned with garlic, fresh herbs, and olive oil. A perfect side dish that combines the best of mashed and roasted potatoes.
- Time
- 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
Preheat your oven to 425°F (220 °C) (220°C (425 °F)). Drain the potatoes and let them steam dry for a few minutes.
Place the potatoes on a large rimmed baking sheet. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it is flattened but still mostly in one piece.
In a small bowl, whisk together the olive oil, minced garlic, and chopped rosemary.
Drizzle the oil mixture over the smashed potatoes, ensuring each one is well coated. Season generously with salt and black pepper.
Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the edges are deep golden brown and very crispy.
Remove from the oven and serve immediately while hot.
Notes
For extra flavor, sprinkle with freshly grated Parmesan cheese during the last 5 minutes of roasting. Ensure the potatoes are dry before smashing to achieve maximum crispiness.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 224
- Protein
- 4 g
- Carbs
- 31 g
- Fat
- 10 g
- Fiber
- 4 g
Where the calories come from
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