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Crispy Smashed Potatoes with Herbs

Imagine biting into a potato so crispy it crackles like autumn leaves, yet so tender inside it melts like butter. That’s the magic of crispy smashed potatoes—a dish so simple, yet so stupidly good, you’ll wonder why you ever settled for sad, soggy fries.

These little golden discs of joy are roasted to perfection, smashed flat for maximum crunch, and showered with herbs that make them taste like they came from a fancy bistro.

And guess what? You don’t need chef skills or a deep fryer. Just potatoes, a sheet pan, and a willingness to change your carb game forever.

Ready to make your taste buds throw a party?

Why This Recipe Works

The secret? Double-textured perfection. Boiling the potatoes first ensures a creamy interior, while smashing and roasting them creates a shatteringly crisp exterior. Tossing them in herbs and garlic right out of the oven?

That’s just showing off. Plus, it’s customizable—swap herbs, add cheese, or go spicy. These potatoes are the culinary equivalent of a standing ovation.

Crispy Smashed Potatoes with Herbs

Recipe by Wendy Carter
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories

220

kcal

Ingredients

  • 1.5 lbs baby potatoes (Yukon Gold or red)

  • 3 tbsp olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 2 garlic cloves, minced

  • 2 tbsp fresh parsley, chopped

  • 1 tbsp fresh rosemary, finely chopped

  • 1/2 tsp red pepper flakes (optional)

Step-by-Step Instructions

  • Boil: Cook potatoes in salted water until fork-tender (~15 mins). Drain and let dry.
  • Prep: Heat oven to 450°F (230°C). Drizzle a sheet pan with 1 tbsp oil.
  • Smash: Place potatoes on the pan, gently smash each with a glass or fork. Keep them intact but flat.
  • Roast: Drizzle with remaining oil, season with salt/pepper. Bake 20–25 mins until golden.
  • Herb Bomb: Toss hot potatoes with garlic, parsley, rosemary, and red pepper flakes. Serve immediately.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to revive the crispiness (microwaving = sadness).

For longer storage, freeze before the herb step—thaw and reheat with fresh herbs later.

Why You Should Make These

They’re easy, crowd-pleasing, and versatile. Side dish? Yes.

Snack? Absolutely. Breakfast with a fried egg on top?

Don’t mind if you do. Plus, herbs add a freshness that makes you feel slightly virtuous about eating carbs. Slightly.

Nutrition Facts (Per Serving)

  • Calories: 220
  • Fat: 10g
  • Carbs: 30g
  • Fiber: 3g
  • Protein: 3g

Common Mistakes to Avoid

  • Over-boiling: Mushy potatoes won’t hold their shape when smashed.
  • Under-smashing: Too thick = no crisp.

    Too thin = burnt sadness.

  • Skimping on oil: This isn’t the time for dieting. Crisp needs fat.
  • Adding herbs too early: Fresh herbs burn in the oven. Toss them after.

Alternatives

  • Cheesy: Sprinkle parmesan in the last 5 minutes of baking.
  • Spicy: Swap red pepper flakes for cayenne or hot honey.
  • Vegan: Use nutritional yeast instead of cheese.
  • Herb swaps: Try thyme, dill, or chives.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, but cut them into even chunks before boiling.

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Baby potatoes just look prettier smashed whole.

Why are my potatoes sticking to the pan?

Not enough oil, or you skipped preheating the sheet pan. FYI, parchment paper helps too.

Can I make these ahead?

Prep the boiled potatoes up to a day ahead, but smash and roast them fresh for maximum crunch.

Are these gluten-free?

Yep. Potatoes don’t hang out with gluten.

Just check your seasoning labels if you’re paranoid.

Final Thoughts

Crispy smashed potatoes are the ultimate proof that simple food done right beats fussy recipes every time. They’re crunchy, herby, and guaranteed to disappear faster than your motivation to meal prep.

Make them once, and they’ll become your go-to side for everything—or your main dish if you’re carb-loading like a champion.

Now go smash some potatoes.

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