There may never be something as beautiful as a hot pan of roasted potatoes… I’m sure I’ll be taking that back when I have kids one day, but for now, crispy roasted smashed potatoes are at the top of my list!
I started making these as a substitute for fries. I wanted a side dish that was a little more elegant, and didn’t take so darn long to make. Oven fries (or air fryer fries) seem to take forever between soaking them, and the endless number of batches it takes to cook them. These little gems get the same result (soft inside, crispy, crusty outside) with 1/2 the time and effort.
Similar to my Crispy Breakfast Potatoes, you make these with a double cook method. First, boil the potatoes until very tender when pierced with a fork. This quickly creates that soft, velvety inside of the potato. Now that they’re soft, the potatoes can easily be smashed down with a glass until just cracked and flattened. With a simple drizzle of olive oil, salt, pepper, and an herb of your choice, they roast in the oven until crispy.
The potato choice can also be swapped, but you for sure need baby potatoes for this recipe. You could cut larger potatoes into pieces and do the same thing, but they don’t turn out quite the same. I buy a baby potato medley (sometimes called gemstone medley potatoes), which you should be able to find at any local grocer.
Our favorite thing to eat these with is a gorgeous steak and vinegary salad. They are also delicious with a roasted chicken. I like to use the same herbs to season both the chicken and roasted smashed potatoes. They make great leftovers and even stay pretty crisp when microwaved. Although, I doubt you’ll be able to resist finishing the whole pan in one sitting!
Roasted Smashed Potatoes with Herbs
Ingredients
- 1.5 lb baby potato medley sometimes called gem potatoes
- 2 tbsp olive oil
- 1 ½ tsp fresh thyme or rosemary or herb of your choice
- 1 tsp salt
Instructions
- Preheat oven to 400° and boil water in a large pot.
- Add whole potatoes to boiling water and cook until very tender when pierced with a fork (about 10-15 minutes). Drain potatoes once cooked through.
- Prep a baking sheet with a piece of parchment paper drizzled with 1 tbsp oil.
- One by one, add a potato to the sheet pan and smash flat with a flat bottomed glass (I use a drinking glass, but a stemless wine glass would work as well). It's okay if the potatoes crowd the pan a little bit.
- Sprinkle the top of the potatoes with the remaining tbsp of oil, salt, and your herb of choice.
- Bake in the oven for an additional 15 minutes, or until skins start to wrinkle, and potatoes turn golden brown.
- Remove from oven and serve immediately. Will keep in the fridge in an airtight container for one week.
