Go Back

Crispy Smashed Potatoes with Herb Oil

Boiled, smashed, and roasted baby potatoes with crunchy golden edges, finished with a bright lemon-garlic herb oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds baby potatoes
  • 2 teaspoons kosher salt for the boiling water
  • 3 tablespoons olive oil divided
  • Flaky sea salt and black pepper to taste
  • ⅓ cup olive oil for the herb oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • 2 cloves garlic minced
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 pinch red pepper flakes

Equipment

  • Large pot (for boiling)
  • Rimmed baking sheet (half sheet pan)
  • Flat-bottomed glass or potato masher (for smashing)
  • Small bowl (for the herb oil)

Method
 

  1. Step 1: Boil the potatoes in salted water for 18 to 20 minutes until fork-tender.
  2. Step 2: Preheat the oven to 450°F (230°C) and oil a baking sheet with 2 tablespoons olive oil.
  3. Step 3: Drain the potatoes and let them steam dry for 3 minutes.
  4. Tip: Dry potatoes are the secret to crisp edges.
  5. Step 4: Arrange the potatoes on the pan and smash each to about ½ inch thick.
  6. Tip: Press gently so they crack but do not fall apart.
  7. Step 5: Drizzle with the remaining oil, season, and roast 25 to 30 minutes until deep golden.
  8. Step 6: Whisk together the herb oil ingredients and spoon over the potatoes before serving.

Notes

Calories are an estimate per serving, including the herb oil.
To serve as an appetizer, offer garlic yogurt or aioli for dipping.