Crispy Smashed Potatoes with Herbs Recipe

Crispy smashed potatoes are the ultimate side dish: creamy on the inside, shatteringly crisp on the outside, and loaded with fresh herbs. Boil small potatoes until tender, then smash and roast them until the edges turn golden and crunchy. At 228 calories per serving, this crowd-pleasing vegan side delivers satisfying comfort food without the deep fryer.

Ingredients

• 700g baby potatoes or small Yukon Gold potatoes
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 tsp flaky sea salt (for finishing)

Instructions

1. Place potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat.
2. Boil for 20-25 minutes until potatoes are very tender and can be pierced easily with a fork.
3. Preheat oven to 230°C (450°F) while potatoes boil. Place a large baking sheet in the oven to preheat.
4. Drain potatoes and let them steam-dry on the counter for 5 minutes.
5. Remove the hot baking sheet from oven and brush generously with 2 tbsp olive oil.
6. Place potatoes on the oiled sheet, spaced 5cm apart.
7. Use the bottom of a glass or a potato masher to smash each potato to about 1.5cm thickness.
8. Drizzle remaining 1 tbsp olive oil over the smashed potatoes.
9. Sprinkle with salt, pepper, minced garlic, rosemary, and thyme.
10. Roast for 20-25 minutes until edges are deep golden and crispy.
11. Remove from oven, sprinkle with fresh parsley and flaky sea salt, and serve immediately.

Tips & Variations

• Preheating the baking sheet is the most important step for maximum crispiness on the bottom.
• Let potatoes steam-dry after boiling so the surface is not wet before roasting.
• Add grated parmesan in the last 5 minutes of roasting for a cheesy variation.
• Store leftovers in the fridge for up to 3 days. Reheat in an air fryer at 200°C for 5 minutes to restore crunch.
• Use smoked paprika or chili flakes for a spicier herb variation.

Nutrition Breakdown

Calories: 228 kcal

Protein: 3.9g

Fat: 10.4g

Carbs: 32.4g

Fiber: 4.5g

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