Roasted Smashed Herb Potatoes

Roasted Smashed Herb Potatoes

I was craving some roasted smashed potatoes for dinner last night to pair with the chicken and salad I was making. I had some leftover herbs in the fridge and thought it would be nice to make herb potatoes. I parboiled them for 15 minutes until they were fork tender. I smashed and roasted them topped with a bit of butter, fresh thyme & dill, crushed red pepper flakes, and some sea salt and freshly cracked pepper, to taste. I topped the finished potatoes with fresh parsley and they turned out excellent! My kids gobbled them up and my husband raved about them. Crispy on the bottom yet fluffy and flavorful inside. These potatoes will be on our table again soon.

Roasted Smashed Herb Potatoes

How to Make Roasted Smashed Herb Potatoes

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray or a drizzle of olive oil.

Boil the potatoes in water for 15-20 minutes or until fork-tender.  Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher or spatula but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and top them with a small dollop of butter. Sprinkle the top with fresh thyme leaves, chopped dill, a dash of crushed red pepper flakes, then season with sea salt and freshly cracked pepper, to taste.

Roasted Smashed Herb Potatoes

Place into the oven and bake for 20 minutes. Remove from the oven and sprinkle the top with fresh parsley. Serve immediately. Enjoy.

Roasted Smashed Herb Potatoes

 

 

Roasted Smashed Potatoes

Yield: 5 smashed potatoes

Total Time:  35-40 minutes

Ingredients:

5 red potatoes
Drizzle of olive oil or cooking spray
Thyme leaves, to taste
Fresh dill, to taste
Pinch of crushed red pepper flakes, to taste
Butter, to taste
Sea salt and freshly cracked pepper, to taste
Fresh parsley, chopped, to taste

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray or a drizzle of olive oil.

Boil the potatoes in water for 15-20 minutes or until fork-tender.  Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher or spatula but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and top them with a small dollop of butter. Sprinkle the top with fresh thyme leaves, chopped dill, a dash of crushed red pepper flakes, then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 20 minutes. Remove from the oven and sprinkle the top with fresh parsley. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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11 Comments

  1. Kim in MD says:

    I have made smashed potatoes many times. They are delicious! They are crispy and creamy at the same time. I usually use fresh minced Rosemary, but I am loving the herbs you used- yum!

  2. I was wondering what I was going to have for dinner. Salad and smashed herb potatoes and it’s deliciously OVER. Thank you!!! I have fresh chives and oregano in my garden right now. So I will be changing the spices a bit, but woo hoo that will still be good.

  3. Great potato recipe, Pam. Goes with so many entrees. No wonder your children gobbled them up.

  4. I’ve heard of these “smash” potatoes and really should try them! Love the herbs to add extra flavor.

  5. Great looking and these would go with just about everything. I’d like to take the leftovers, top with brisket and caramelized onions, yum!