Smashed Red Potatoes Recipe
Level up your side dish game in taste AND texture with this easy Smashed Red Potatoes recipe! A two-part cooking process of boiling and then roasting the potatoes gives them the BEST crispy texture.
Servings: 6 servings
Ingredients
- 2 ½ pounds red potatoes about 10-12, rinsed and scrubbed
- 4 tablespoons melted butter or oil if dairy-free
- 4 cloves garlic finely minced
- 1 ½ teaspoons each of rosemary and thyme fresh, finely chopped
- 1 ½ teaspoons salt to taste
- ¼ teaspoon pepper to taste
- Fresh parsley finely chopped, optional
Instructions
- Preheat oven to 400 degrees.
- Boil Potatoes: Add potatoes to a large pot and cover with 1 inch of water. Sprinkle in a pinch or two of salt and bring to a boil. Once boiling, reduce heat to medium-low and keep a rapid simmer. Cook potatoes for 15-20 minutes. Once potatoes are fork tender, remove from pot and dry thoroughly.2 ½ pounds red potatoes
- Smash Potatoes: Place potatoes on a parchment paper lined baking sheet. Smash each potato twice in a criss-cross pattern with a potato masher or large fork. (The thinner they are, the crispier they'll be!)
- Garlic Herb Sauce: In a small bowl whisk together the butter, or oil, garlic, herbs, salt, and pepper. Drizzle each potato with equal amounts of the garlic herb sauce.4 tablespoons melted butter, 4 cloves garlic, 1 ½ teaspoons each of rosemary and thyme, 1 ½ teaspoons salt, ¼ teaspoon pepper
- Bake the smashed potatoes in the preheated oven for 20-25 minutes, or until the edges are crispy. Top with fresh parsley and serve immediately.Fresh parsley
Video
Notes
- Potatoes: Red potatoes are the best option for this dish, but another small variety will work, too.
- Size: Choose potatoes that are similar in size so they cook at the same rate when boiling.
- Prep-ahead: You can boil the potatoes a day or two before making this dish if needed.
- Storage: Keep leftover smashed potatoes in an airtight container in the fridge for up to 4 to 5 days. For the best results, warm the potatoes back up in the oven. While you can use the microwave, they won't get as crispy.
- Freezing: Freeze leftovers in a freezer-safe container or Ziploc bag for up to 6 months.
Nutrition
Calories: 208kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 264mg | Potassium: 882mg | Fiber: 3g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 20.8mg | Calcium: 35mg | Iron: 1.8mg
