Garlic Herb Smashed Potatoes

Name: Garlic Herb Smashed Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb (900 g) baby potatoes (yellow or red), scrubbed, about 1½ to 2 inches (4–5 cm) across, larger ones halved; 1 tablespoon (18 g) kosher salt, for the boiling water; 4 tablespoons (60 ml) extra-virgin olive oil, divided: 3 tablespoons for the pan and tops, 1 tablespoon for the melted butter; 5 cloves (15 g) garlic cloves, finely minced (about 2 tablespoons); 2 tablespoons (6 g) fresh rosemary leaves, finely chopped; 1 tablespoon (3 g) fresh thyme leaves, stripped from stems; 3 tablespoons (42 g) unsalted butter, cut into pieces; ½ teaspoon (2 g) flaky sea salt, to taste, for finishing; ½ teaspoon (1 g) black pepper, freshly ground, to taste; 2 tablespoons (8 g) fresh parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Baby potatoes are boiled until tender, gently smashed, then roasted at high heat in garlic-rosemary olive oil until the edges turn deeply golden and crisp. A brush of melted butter at the end adds richness and fragrance.

Prep: 15 min
Cook: 55 min
Wait: 10 min
Total: 1 hr 20 min
Makes: About 20 smashed potatoes (4 side-dish servings)

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Ingredients

4 servings

2 lb (900 g) baby potatoes (yellow or red), scrubbed, about 1½ to 2 inches (4–5 cm) across, larger ones halved
1 tablespoon (18 g) kosher salt, for the boiling water
4 tablespoons (60 ml) extra-virgin olive oil, divided: 3 tablespoons for the pan and tops, 1 tablespoon for the melted butter
5 cloves (15 g) garlic cloves, finely minced (about 2 tablespoons)
2 tablespoons (6 g) fresh rosemary leaves, finely chopped
1 tablespoon (3 g) fresh thyme leaves, stripped from stems
3 tablespoons (42 g) unsalted butter, cut into pieces
½ teaspoon (2 g) flaky sea salt, to taste, for finishing
½ teaspoon (1 g) black pepper, freshly ground, to taste
2 tablespoons (8 g) fresh parsley, finely chopped, for garnish (optional)

Equipment (7)

Large pot (5 to 6 quart / 5 to 6 L)
Large rimmed baking sheet (18×13-inch / 46×33 cm)
Colander
Flat-bottomed measuring cup or heavy glass for smashing
Small saucepan or microwave-safe bowl
Pastry brush or spoon
Wide metal spatula

Steps

Before you start

Choose potatoes of similar size (about 1½ to 2 inches / 4 to 5 cm across) so they cook evenly. Halve any larger ones.
Position an oven rack in the upper third of the oven and preheat to 450°F (230°C) while the potatoes boil.
Use a large rimmed baking sheet so the potatoes have space; crowding causes steaming instead of crisping.
Dry the boiled potatoes well. Surface moisture is the main enemy of crisp edges.

1
Preheat and prepOven 450°F / 230°C
- Move an oven rack to the upper third and preheat to 450°F (230°C).
- Scrub the potatoes under cool water and halve any that are larger than 2 inches (5 cm).
- Mince the garlic and chop the rosemary and thyme.
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Ready when: Oven is fully preheated and herbs and garlic are ready.
Tip: Let the oven preheat fully; a hot pan is what gives the crisp, golden bottoms.
2
Boil potatoes
- Put the potatoes in a large pot, cover with cold water by 1 inch (2.5 cm), and add 1 tablespoon kosher salt.
- Bring to a boil over high heat, then reduce to medium so it simmers steadily.
- Cook 15 to 20 minutes.
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Ready when: A paring knife slides into the center with almost no resistance, and the skins look slightly wrinkled but intact.
Tip: Don't overcook to the point of splitting; they should hold together when lifted.
3
Drain and dry
- Drain in a colander and let the potatoes steam-dry for 8 to 10 minutes, shaking gently once or twice.
- They should look matte and feel dry to the touch.
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Ready when: Skins look dry and no longer glisten.
Tip: For extra crisp results, pat them with a clean kitchen towel.
4
Make garlic herb oil
- In a small bowl, stir together the garlic, rosemary, thyme, 2 tablespoons of the olive oil, and the pepper.
- Set aside.
- Pour 1 tablespoon of the remaining oil onto the baking sheet and tilt to coat.
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Ready when: Herbs are evenly coated in oil.
5
Smash potatoes
- Arrange the potatoes on the oiled baking sheet with 1½ inches (4 cm) between them.
- Press the bottom of a flat measuring cup straight down on each potato until it is about ½ inch (1.25 cm) thick with craggy edges.
- If one breaks apart, press the pieces back together.
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Ready when: Each potato is flattened with cracked, rough edges but still holds together.
Tip: Press slowly and evenly rather than pounding, so the potatoes don't shatter.
6
Season and first roastOven 450°F / 230°C
- Spoon the garlic herb oil over the tops of the potatoes, dividing it evenly, and sprinkle lightly with a pinch of flaky salt.
- Roast on the upper rack at 450°F (230°C) for 20 minutes.
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Ready when: Edges are starting to turn golden and the garlic is fragrant, not dark.
Tip: If the garlic browns too fast, move the pan down one rack.
7
Flip and finish roastingOven 450°F / 230°C
- Use a wide metal spatula to flip each potato.
- Roast another 10 to 15 minutes at 450°F (230°C).
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Ready when: Both sides are deep golden brown with dark, crisp edges, and they sound crisp when tapped with the spatula.
Tip: Scrape under each potato gently so the crispy crust stays attached.
8
Melt butter
- While the potatoes finish, melt the butter with the remaining 1 tablespoon olive oil in a small saucepan over low heat, about 1 minute.
- Remove from heat as soon as it melts.
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Ready when: Butter is fully melted and just beginning to foam, with no browning.
Tip: Keep the heat low so the butter doesn't brown or burn.
9
Brush and serve
- Remove the potatoes from the oven and brush with the melted butter mixture.
- Sprinkle with the remaining flaky salt and the parsley, if using.
- Serve immediately while the edges are crisp.
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Ready when: Potatoes glisten with butter and smell of roasted garlic and rosemary.
Tip: Taste one and add more salt if needed; boiled potatoes can handle generous seasoning.

Good to know

Tips

Smash the potatoes while they are still warm but dry; cold or wet potatoes crumble or won't crisp.
Use a rimmed pan with plenty of space; crowded potatoes steam and stay pale.
Mince the garlic fairly fine and coat it in oil so it roasts golden rather than burning.
Salt the boiling water generously, as it seasons the potatoes all the way through.

Make ahead

Boil, drain, dry, and smash the potatoes up to 1 day ahead. Cool, cover, and refrigerate on the baking sheet. Add the garlic herb oil and roast straight from the fridge, adding 3 to 5 minutes to the first roast.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 2 months on a tray, then in a freezer bag. Reheat on a baking sheet at 425°F (220°C) for 10 to 15 minutes (from frozen, 20 minutes) until crisp; avoid the microwave.

Substitutions

baby potatoes (yellow or red) → small Yukon Gold potatoes. Choose ones about 2 inches (5 cm) across, or cut larger potatoes in half; avoid russets, which fall apart.
fresh rosemary leaves → fresh oregano or sage. Use the same amount of oregano; sage is stronger, so use 1 tablespoon.
unsalted butter → extra-virgin olive oil. Use 2 tablespoons for a dairy-free version.
fresh thyme leaves → dried thyme. Use 1 teaspoon dried in place of the fresh.