Smashed potatoes are a delicious contradiction of creamy and crunchy deliciousness.
Smashed Potatoes with Olive Oil and Herbs
They are made by boiling small new potatoes until tender, rolling them around in olive oil, smashing them onto a baking sheet, sprinkling them with herbs and seasoning, and roasting until they are buttery on the inside and crispy on the outside.
They are simple, elegant, and oh-so-tasty.Print
- 24 oz (about 1 & ½ lbs) small new potatoes, any variety or mix of varieties, scrubbed clean but not peeled.
- 3 tbsp extra virgin olive oil, plus another tablespoon or two for drizzling
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp ground black pepper
- ¾ tsp salt
- 2 tbsp fresh parsley, chopped
- Fill a large saucepan ¾ full with water and add 1 tablespoon of salt. Set over high heat and bring to a boil. Add the potatoes to the boiling water and cook until they are about 75% cooked, about 10 minutes. They should be fork tender, but still firm enough that you can tell they aren't quite soft enough to eat. Drain the potatoes in a colander set in the sink.
- Preheat oven to 450 degrees.
- Add the potatoes to a large bowl. Pour 3 tablespoons of olive oil over the potatoes and toss them around to coat completely. Spread the potatoes out onto a baking sheet and smash them slightly using a potato masher, fork, or spoon.
- Add the garlic powder, thyme, pepper and salt to a small bowl and stir to mix. Sprinkle the mixture over the potatoes. Roast for 15- 20 minutes, until they are soft and tender on the inside with a few crispy places on the outside.
- Scoop the potatoes onto a serving platter and drizzle with about 1 tablespoon of olive oil. Sprinkle the fresh parsley over the potatoes and serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Potatoes