Crispy Smashed Potatoes with Garlic & Herbs

Name: Crispy Smashed Potatoes with Garlic & Herbs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Modern
Ingredients: 400 g (14 oz) baby potatoes; salt for boiling; 3 tbsp olive oil; 1 tbsp butter (or more oil for vegan); 2 garlic cloves, grated; 1 tsp chopped rosemary or thyme; flaky salt and black pepper; 1 tbsp chopped parsley

Creamy inside, shatteringly crisp outside. The side that steals the show.

Total: 50 min
Hands-on: 15 min
Skill: Easy
Serves: 2
Cost for two: about $4

VegetarianGluten-free

Jump to recipe

Boil small potatoes, smash them flat, then roast in a hot oven until the craggy edges turn into crisp shards. A brush of garlic-herb butter at the end makes them taste like a steakhouse side for very little effort.

Ingredients

Serves

Method

Heat the oven to 230°C (450°F). Boil the potatoes in well-salted water for 15–20 minutes until a knife slides in easily.
Drain and let them steam-dry for 5 minutes.
Oil a sheet pan, add the potatoes and press each with the bottom of a glass to about 1.5 cm (½ in) thick. Drizzle with the rest of the oil and season.
Roast 25–30 minutes until deeply golden and crisp at the edges.
Melt the butter with the garlic and herbs for 1 minute, brush over the potatoes and finish with flaky salt, pepper and parsley.

Tips

Steam-drying is what makes them crisp. Wet potatoes steam in the oven.

Make ahead

Boil and smash them hours ahead; roast just before dinner.

Plating

Pile them in a warm bowl and bring them to the table to share.

What to drink

Wine: Follows the main dish.

Zero-proof: Follows the main dish.

Questions

Can I use large potatoes?

Cut them into 4 cm chunks before boiling and smash gently.

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