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For this recipe, I use 1.5 pounds of baby potatoes. Baby potatoes have a creamy texture and hold their shape well. You can choose white, yellow, or red baby potatoes. Each type gives a nice, rich flavor. The other key ingredients are simple yet flavorful. Here’s what you will need: - 4 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon fresh rosemary, chopped - 1 teaspoon fresh thyme, chopped - 1 teaspoon sea salt - 1/2 teaspoon black pepper The olive oil helps crisp the potatoes while adding rich flavor. Fresh garlic, rosemary, and thyme bring a burst of taste that makes these potatoes shine. The salt and pepper enhance the flavors beautifully. You can add a pinch of red pepper flakes for heat. This adds a nice kick if you like a bit of spice. For a fresh touch, I recommend using parsley as a garnish. It adds color and a hint of freshness to the dish. Feel free to experiment with other herbs or spices to match your taste! Start by preheating your oven to 425°F (220°C). This helps achieve that crispy finish. Next, boil 1.5 pounds of baby potatoes in salted water. This usually takes about 15 to 20 minutes. You want them fork-tender, so check for doneness with a fork. Once done, drain the potatoes and let them cool for about 5 minutes. This cooling step is key for easy handling. After they cool, place the baby potatoes on a baking sheet lined with parchment paper. Make sure to spread them out evenly. Now, grab the bottom of a glass or a potato masher. Gently smash each potato until they flatten. They should stay intact, not break apart. In a small bowl, whisk together 4 tablespoons of olive oil, 4 minced garlic cloves, and 1 teaspoon each of fresh chopped rosemary and thyme. Add 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and, if you like heat, 1/2 teaspoon of red pepper flakes. This garlic herb oil will bring rich flavor. Make sure it is well combined for even seasoning. Drizzle the garlic herb oil over the smashed potatoes. Use a brush or spoon to coat them evenly. This will give them a lovely flavor and a golden color. Now, they are ready to go into the oven! Bake the potatoes for 25 to 30 minutes. Keep an eye on them until they turn crispy and golden brown. When they are done, remove them from the oven and garnish with fresh parsley for a nice touch of color. Enjoy your delightful side dish! To get the best crunch, you need to flatten the potatoes well. Use the bottom of a glass or a potato masher. Smash them until they are about half an inch thick. This size helps them cook evenly. Coat them well with the garlic herb oil before baking. The oil helps create that golden crust you want. Bake them at 425°F for 25-30 minutes. Keep an eye on them. If they start to brown too quickly, reduce the heat slightly. To boost the taste, you can add more herbs or spices. Try using fresh parsley or chives in your oil mix. These herbs add a bright flavor. You can also sprinkle some Parmesan cheese on top before baking for a cheesy twist. If you like heat, add more red pepper flakes. They bring a nice kick. Drizzle a little lemon juice before serving for a fresh finish. It brightens the dish and enhances the flavors. While baby potatoes work great, feel free to experiment. Yukon Gold or red potatoes are also good choices. They have a creamy texture that pairs well with the crispy outside. Just make sure to adjust cooking time. Larger potatoes may take longer to boil. If you use small potatoes, check them earlier to avoid overcooking. Each type of potato will bring a unique flavor to your dish. Enjoy experimenting with different varieties! {{image_2}} Cheese can make these potatoes even better. Try adding grated Parmesan or cheddar. Just sprinkle it on just before the last 10 minutes of baking. The cheese will melt and get crispy. You can also use feta or goat cheese for a tangy twist. Each cheese brings a new flavor. Feel free to mix and match to suit your taste. Spices can change the entire dish. If you want a kick, add paprika or cayenne pepper. For a smoky flavor, try smoked paprika. You can also use herbs like oregano or dill for a fresh taste. Mix the spices into the garlic herb oil for even distribution. This will give you a unique flavor each time. Making these potatoes vegan is easy. Just skip the cheese or use a dairy-free alternative. Nutritional yeast is a great cheesy substitute. You can also enhance the flavor with lemon juice or zest. This adds brightness without any dairy. Enjoy these potatoes while keeping your meal plant-based! After enjoying crispy garlic herb smashed potatoes, you may have some left. Let them cool to room temperature. Then, place them in an airtight container. Store them in the fridge. They stay fresh for about 3 days. If you want to eat them later, use the right method. To reheat, you have a few options. The best way is to use the oven. Preheat your oven to 375°F (190°C). Spread the potatoes on a baking sheet. Bake for about 10-15 minutes. This keeps them crispy. You can also use the microwave but they won't be as crunchy. Heat them for about 1-2 minutes. If you want to save these potatoes for longer, freezing is an option. First, let the smashed potatoes cool completely. Then, place them on a baking sheet in a single layer. Freeze them for about 1-2 hours. Once they are firm, transfer them to a freezer bag. They can last up to 3 months. Remember to label the bag with the date. When you're ready to eat them, thaw them in the fridge overnight before reheating. Yes, you can use other potatoes for this dish. Yukon Gold or red potatoes work well. They both have a creamy texture that tastes great. I suggest keeping the skin on for added flavor and crunch. Each type brings its own charm, so feel free to experiment! To reduce oil, try two simple tips. First, use less olive oil when mixing the garlic herb oil. You can cut it down to two tablespoons. Second, brush the oil lightly on the potatoes instead of drenching them. This will keep them tasty without being overly greasy. These potatoes pair nicely with many dishes. Serve them with grilled chicken or fish for a hearty meal. They also go well with roasted vegetables or a fresh salad. You can even enjoy them with a rich steak for a comforting dinner. The options are endless! This blog post explored how to make tasty garlic herb smashed potatoes. You learned about choosing the right potatoes, key ingredients, and helpful tips for crispiness. We also discussed fun variations, storage methods, and common questions about the dish. In summary, with the right ingredients and a few tricks, you can enjoy this delicious side. Now, it’s time for you to try it out and impress your friends and family with your culinary skills!

Crispy Garlic Herb Smashed Potatoes

Discover the joy of Crispy Garlic Herb Smashed Potatoes, a delightful side dish that’s easy to make and packed with flavor! With simple ingredients like baby potatoes, garlic, and fresh herbs, this recipe delivers a perfect crispy texture. Ideal for any meal, these smashed potatoes will impress your family and friends. Click through to explore the full recipe and elevate your dining experience with this delicious treat!
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Ingredients
  

1.5 pounds baby potatoes

4 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large pot, boil the baby potatoes in salted water until fork-tender, about 15-20 minutes.

      Drain the potatoes and let them cool slightly for about 5 minutes.

        After they have cooled a bit, place the potatoes on a baking sheet lined with parchment paper.

          Using the bottom of a glass or a potato masher, gently smash each potato until they are flattened but not falling apart.

            In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme, sea salt, black pepper, and red pepper flakes for a flavorful oil mixture.

              Drizzle the garlic herb oil over the smashed potatoes, using a brush or spoon to evenly coat them.

                Bake in the preheated oven for 25-30 minutes until the potatoes are crispy and golden brown.

                  Once done, remove from the oven and garnish with fresh parsley for a pop of color.

                    Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4