Crispy Smashed Potatoes with Herbs

These crispy smashed potatoes with herbs have a tender, fluffy interior, and crispy edges. Kind of like a cross between a baked potato and French fry.

Nine crispy smashed potatoes with herbs on a baking sheet.

Like an upscale French fry-baked potato hybrid, these garlic-and herb-topped crispy smashed potatoes with herbs have crunchy edges and tender, fluffy interiors that we simply adore.–Angie Zoobkoff

Crispy Smashed Potatoes with Herbs

  • Quick Glance
  • (1)
  • 20 M
  • 1 H
  • Serves 4
5/5 - 1 reviews
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Ingredients


Directions

In a large pot over high heat, place the potatoes and enough cold water to cover them by several inches. Generously salt the water and bring it to a boil.

Reduce the heat to maintain a simmer until just before the potatoes are fork-tender, 6 to 13 minutes, depending on their size. Drain the potatoes in a colander and let them cool for 10 minutes.

Preheat the oven to 425°F (220°C).

Lightly coat a rimmed baking sheet with oil. Evenly space the boiled potatoes on the sheet and, using a small glass or a fork lightly coated with oil, gently flatten each potato by pressing down until it’s smashed into an oblong shape.

Tester tip: If you find that it’s a little crowded with all the potatoes on a single baking sheet, slick a second sheet with oil and divvy the potatoes between them. Trust us. What results will more than offset the annoyance of cleaning a second baking sheet.

Generously brush the potatoes with 2 tablespoons of the melted butter, sprinkle them with salt and pepper to taste, and roast for 10 minutes.

Add the garlic and herbs to the remaining 3 tablespoons butter, brush the potatoes again, and bake until golden brown and crisp at the edges, 10 to 18 minutes more. We think you can take it from here…

Print RecipeBuy the Portland Farmers Market Cookbook cookbook

Want it? Click it.

Recipe Testers' Reviews

These potatoes are as described: crispy, buttery, and golden brown with a very nice hit of garlic. The recipe is simple but not fast. There is ample "hands off" time but still took 85 minutes for me to complete the full recipe.

One time driver is that fingerling potatoes were unavailable at my market so I used small Yukon Gold potatoes. This added to my time in pot to get the potatoes tender, increasing from 10 to 30 minutes.

Even with this, it was well worth the wait—crispy on the outside and buttery soft inside with that nice garlic and herb flavor.

The herbs I used were fresh from my garden: chives, thyme, parsley and a bit of tarragon.

one word...scrumptious! These potatoes are super easy and full of flavor. Creamy on the inside, crispy on the outside, and easy to adapt. I made them once with rosemary and once with thyme—both were great. The timing was perfect and they can share the oven with a roast or other dishes.

For us, 2 pounds of little new potatoes made 4 servings—2 for dinner the first night and the other 2 servings were the basis of a breakfast hash the next day.

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