Smashed Herb Potatoes
Boiled baby potatoes smashed flat, drizzled with herb oil, and roasted until irresistibly crispy — a vegan and gluten-free crowd-pleaser.
Ingredients
- 2 lbbaby potatoes(Yukon Gold or red, about golf-ball size)
- 4 tbspolive oil
- 2 sprigfresh rosemary(leaves finely chopped)
- 4 sprigfresh thyme(leaves only)
- 3 clovegarlic(minced)
- 1 tspflaky sea salt
- 0.5 tspblack pepper
- 2 tbspfresh parsley(chopped, for serving)
📝 Make Ahead
Boil and smash potatoes up to 4 hours ahead. Keep on baking sheet, cover loosely, and roast to order right before serving for maximum crispness.
Instructions
- Preheat oven to 425°F. Place baby potatoes in a large pot, cover with cold salted water, and boil for 15 to 20 minutes until just tender when pierced with a fork.
- Drain potatoes and spread on a rimmed baking sheet. Let steam dry for 5 minutes.
- Using the flat bottom of a glass or a heavy mug, press each potato flat to about half-inch thickness. Do not break them apart completely.
- Mix olive oil, rosemary, thyme, garlic, salt, and pepper in a small bowl. Brush or drizzle generously over every smashed potato.
- Roast for 25 to 30 minutes until edges are deeply golden and crispy. Flip potatoes halfway through for even crisping.
- Transfer to a serving platter, garnish with fresh parsley, and serve immediately.
💡 Pro Tips
The two keys to truly crispy smashed potatoes are drying the potatoes thoroughly after boiling and roasting at high heat. Any residual moisture will steam rather than crisp. For extra richness, toss a handful of smashed garlic cloves onto the baking sheet to roast alongside the potatoes.
📜 History
The potato has been at the center of Irish culture and cuisine since its introduction to Ireland in the late 16th century. By the 18th century, potatoes had become the primary food source for much of the Irish population. The devastating potato blight of 1845 to 1852, which destroyed successive harvests, caused the death of approximately one million people and the emigration of another two million. Today the potato remains a point of culinary pride in Irish cooking, elevated from its role as a survival staple to a celebrated ingredient in every form imaginable.
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