Smashed Red Potatoes Recipe
User Reviews
5
Smashed Red Potatoes Recipe
Description
The recipe starts by boiling small red potatoes until fork tender, ensuring a creamy interior. After drying thoroughly, potatoes are smashed to flatten them partially, increasing surface area for crisp browning. The garlic herb sauce, made from melted butter or oil infused with finely minced garlic, fresh rosemary, thyme, salt, and pepper, is drizzled atop each potato to impart aromatic and savory notes.
Baking at 400 degrees Fahrenheit crisps the edges while preserving a tender center. The texture contrast between crispy crust and soft interior highlights the preparation method. Fresh parsley added on top adds color and a mild herbal freshness.
Choosing potatoes of similar size helps even cooking. Leftovers keep well refrigerated and are best reheated in an oven to restore their crispness. The recipe notes suggest red potatoes are the preferred variety but small potatoes of other kinds can substitute.
Removing moisture before smashing is important to yield crispier results. Avoid overboiling to prevent potatoes from falling apart during smashing. The garlic herb sauce is central for flavor and crisp texture.
Ingredients
- 2 ½ pounds potato about 10-12, rinsed and scrubbed, red
- 4 tablespoons butter or oil if dairy-free, melted
- 4 cloves garlic finely minced
- 1 ½ teaspoons rosemary fresh, finely chopped
- 1 ½ teaspoons thyme fresh, finely chopped
- 1 ½ teaspoons salt to taste
- ¼ teaspoon black pepper to taste
- parsley finely chopped, optional, fresh
Instructions
- Preheat oven to 400 degrees.
- Boil Potatoes: Add potatoes to a large pot and cover with 1 inch of water. Sprinkle in a pinch or two of salt and bring to a boil. Once boiling, reduce heat to medium-low and keep a rapid simmer. Cook potatoes for 15-20 minutes. Once potatoes are fork tender, remove from pot and dry thoroughly.
- Smash Potatoes: Place potatoes on a parchment paper lined baking sheet. Smash each potato twice in a criss-cross pattern with a potato masher or large fork. (The thinner they are, the crispier they'll be!)
- Garlic Herb Sauce: In a small bowl whisk together the butter, or oil, garlic, herbs, salt, and pepper. Drizzle each potato with equal amounts of the garlic herb sauce.
- Bake the smashed potatoes in the preheated oven for 20-25 minutes, or until the edges are crispy. Top with fresh parsley and serve immediately.
Notes
- Red potatoes are best, but similar small potatoes work well, preferably of uniform size for even cooking.
- Boil potatoes until fork tender but not falling apart to maintain shape when smashed.
- Dry potatoes completely before smashing for better crispiness.
- The garlic herb butter or oil mixture is essential for flavor and crisp edges.
- Store leftovers airtight in the fridge up to 4-5 days; reheat in the oven to restore crispness.
- Potatoes freeze well up to 6 months; thaw before reheating.
- Smash potatoes twice for thinner, crispier results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 264mg | 11% |
| Potassium | 882mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 20.8mg | 23% |
| Calcium | 35mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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