Smashed Potatoes
Easy oven-roasted smashed potatoes with crispy edges, buttery herb topping, and fluffy centers. Perfect side dish or appetizer!
Ingredients
- 8 small Yukon gold potatoes about 1½ lbs, washed
- 1 tbsp salt for boiling
- Salt and pepper to taste
- For the Herb Butter Topping
- 2 tbsp melted butter
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp garlic powder
- ¼ tsp ground sage
Instructions
Step 1: Boil the Potatoes
- Bring a large pot of water to a gentle boil.
- Add 1 tbsp salt and the whole potatoes.
- Boil gently for 25 minutes, or until fork-tender (it’s okay if the skins split).
- Drain well and let steam release for 5 minutes. Transfer to a greased, light-colored baking sheet.
Step 2: Smash and Season
- Preheat oven to 425°F (220°C).
- Use a jar or sturdy glass to gently press each potato until flattened (thicker = fluffier; thinner = crispier).
- Move skins aside if needed and fluff the tops lightly with a fork.
- Let the potatoes rest for another 5 minutes on the baking sheet.
- Season with salt and pepper.
- In a small bowl, mix melted butter, olive oil, and herbs.
- Generously brush the herb butter over each potato.
Step 3: Bake Until Crispy
- Roast in the oven for 40–45 minutes, or until crispy and golden brown.
- (Optional but recommended: Brush with an extra tablespoon of butter during the last 10 minutes.)
- Serve immediately while hot and crispy!