Crispy Smashed Potatoes with a Modern Herb Twist
Tender baby potatoes are smashed and roasted until golden and crisp, then finished with garlic, rosemary, thyme, parsley, lemon zest, and a touch of chili for a fresh modern flavor.
Ingredients
Potatoes
- 1½ lb 700 g baby potatoes
- 2½ tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp chili flakes optional
Herb Oil
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh parsley chopped
- 1 tsp fresh thyme
- ½ tsp lemon zest
- Pinch of salt
For Garnishing
- Fresh parsley
- Lemon zest
- Lemon juice
- Flaky sea salt
Instructions
- Wash the baby potatoes and place them in a pot of salted water.
- Bring to a boil and simmer for 15–20 minutes, or until fork-tender.
- Drain and allow the potatoes to steam-dry for 5–10 minutes.
- Preheat the oven to 450°F (230°C).
- Mix olive oil, garlic, rosemary, parsley, thyme, lemon zest, and salt.
- Place the potatoes on a baking sheet and gently smash each one to about ½-inch thick.
- Drizzle with olive oil and season with salt, pepper, garlic powder, smoked paprika, and chili flakes.
- Spoon the herb oil over the potatoes.
- Roast for 25–35 minutes, until golden brown and crispy.
- Finish with fresh parsley, lemon zest, flaky salt, and a squeeze of lemon juice.
- Serve immediately.
Notes
- Use small potatoes that are similar in size for even cooking.
- Don't overcrowd the baking sheet.
- Let boiled potatoes dry before smashing.
- Smash the potatoes thin enough to expose plenty of surface area.
- For extra crispiness, broil for 1–2 minutes at the end.
- Add Parmesan during the final few minutes for a cheesy variation.