This is probably my husband’s first choice out of all my side dish recipes!  They are delicious and so incredibly easy to make.  Crispy yet fluffy, aromatic with herbs, this is sure to become one of your favorite potato recipes! Â
Smashed Crispy Potatoes
These make a great side dish and only require a few simple ingredients. They're everything you want potatoes to be-- crispy on the outside, fluffy inside and perfectly seasoned!
Servings 3
Ingredients
- 6 Small gold potatoes (or other small round potato, but the golden are best)
- 2 tbsp Extra virgin olive oil or more as needed
- Kosher Salt to taste
- Ground Black Pepper to taste
- 1- 2 tbsp Herbs, fresh, chopped or 1-2 tsp dried mixed herbs Rosemary, Thyme, Basil, Chives & Oregano
Instructions
- Preheat oven to 425 degrees.
- Bring a pot of salted water to a boil and add in the potatoes. Reduce to a slow boil/simmer and cook until fork-tender or about 15-20 minutes.
- On a silicone or foil-lined sheet pan, drizzle olive oil to coat. Remove potatoes from water and place on the sheet pan, leaving a few inches between potatoes.
- With a potato masher, press down on each potato until they are slightly smushed, rotating the masher once.
- Drizzle the tops with olive oil. Sprinkle with salt, pepper and herbs.
- Roast in the oven for 20-25 minutes or until tops are crispy and golden brown. Enjoy!
Notes
Use fresh herbs if you can, but dried will work as well. Toss on the herbs you like best! Â
I made these for Thanksgiving – an instant hit with everyone!! Be sure to use Yukon Gold potatoes, I did a “dry run” before Thanksgiving using what I had (Russets), and they fell apart.
Thank you, Paula! So glad you enjoyed the recipe!