Crispy Smashed Potatoes with Garlic and Herbs

I have yet to meet a person who doesn’t like these smashed potatoes. They’ve got it all- flavor, texture, and the comfort food factor, plus they are vegan and gluten-free. They are great for breakfast or brunch, served up with eggs, or for dinner alongside fish, chicken, meat, or your favorite vegan main. The leftovers are even good, but in truth, they rarely last that long.

Potatoes have gotten a bad rap through the years, and many low-carb diets shy away from them.  But  I don’t care, I love them. They are tasty, full of nutrients, and actually low in calories if you pay attention to what you put on them. Farmer’s markets will be rolling out with their new spring potatoes soon, colorful little thin-skinned potatoes, freshly dug up from the ground. To me, they smell heavenly and earthy and somehow my body knows they are full of minerals and vitamins.

What Are Smashed Potatoes?

Smashed potatoes are small potatoes that are cooked until tender, gently flattened, then pan-seared until the edges become wonderfully crispy while the centers stay creamy and fluffy. They’re the perfect cross between roasted potatoes and mashed potatoes.

Why You’ll Love These Crispy Smashed Potatoes

Ultra crispy outside, creamy inside - Every bite has the perfect contrast of crispy edges and fluffy potato.

Simple ingredients, big flavor - Garlic, olive oil, and fresh herbs transform humble potatoes into something special.

Perfect for entertaining - A crowd-pleasing side dish that pairs with almost any main course.

Easy to make ahead - Steam the potatoes in advance, then smash and roast just before serving.

Naturally gluten-free and easy to customize - Finish with Parmesan, fresh herbs, lemon zest, or your favorite dipping sauce.

Five Star Review!

“Such a fantastic way of making boring potatoes stand out and shine! So savory and simple to make. DELICIOUS! ” Lizzy 

Smashed Potatoes Ingredients

• Thin-skinned potatoes - Baby Yukon Gold, red, purple, or fingerling potatoes all work beautifully. Their tender skins crisp up in the oven while the insides become creamy and fluffy. Use small to medium-sized for the best results- baby reds, purple potatoes, tri-colored, small yukons, even fingerlings.
• Olive oil - Helps the potatoes become deeply golden and irresistibly crispy.
• Garlic - Smashed cloves roast alongside the potatoes, becoming sweet, mellow, and wonderfully fragrant.
• Fresh herbs - Rosemary, thyme, sage, or a combination infuse the potatoes with earthy, savory flavor.
• Salt and black pepper - Essential for bringing out the natural flavor of the potatoes.
• Aleppo pepper or chili flakes (optional) - Add a gentle warmth and subtle kick that balances the richness.

How to Make Crispy Smashed Potatoes

Steam or boil the potatoes whole, until tender, then cool or chill. This can be done ahead! I find that chilled potatoes are easiest to work with.

Once your potatoes are steamed and cooled, heat oil in a skillet and season the oil with salt and pepper.

Add a handful of fresh herbs- rosemary, thyme, sage or all three, and whole garlic cloves.  Swirl to infuse the oil.

Set the herbs and garlic aside and mince the garlic.

Using a potato masher or the bottom of a pot, or your hand, smash the steamed, cooled potatoes and fry each side until crispy and heated through.

Work in batches, keeping them in a warm oven until ready to serve.

Serving Suggestions

These crispy herby smashed potatoes are one of those side dishes that go with almost anything. Pair them with grilled salmon, roast chicken, steak, or veggie burgers, or serve them alongside a crisp green salad for a simple vegetarian meal. For even more flavor, drizzle them with Chimichurri, Italian Salsa Verde, Green Tahini Sauce, or a spoonful of garlic mayo.  We also love them with breakfast!

• Oven-Baked Frittata with Veggies
• Shakshuka!
• Moroccan Eggs with Harissa Yogurt
• Scrambled Eggs with Asparagus, Leeks, Chèvre and Dill
• Roasted Chicken with Sumac and Meyer lemons
• Simple Baked Salmon with Asparagus and Dill Sauce
• Tarragon Chicken (or Tofu) with Asparagus, Lemon and Leeks
• Grilled Chilean Beef Kabobs with Chimichurri Sauce
• Grilled Lamb Chops with Harissa Yogurt

Tips for the Best Crispy Smashed Potatoes

• Use small, thin-skinned potatoes for the crispiest texture.
• Let the potatoes cool before smashing-they’ll hold together much better.
• Don’t overcrowd the pan. Give each potato room to crisp.
• Be generous with the olive oil for beautifully golden edges.
• Roast until deeply browned-those crispy bits are the best part!

Variations to further elevate

Depending on what you pairing the potatoes with you can kind of customize them to fit the theme of any meal. Here are some ideas. If you have picky eaters, leave the sauce on the side.

• Drizzle with Chimichurri Sauce
• Drizzle with Harissa Paste or Harissa yogurt
• Drizzle with Flavorful Spanish Romesco Sauce Recipe
• Drizzle with Authentic Zhoug Sauce  or Zhoug Yogurt
• Drizzle with Gremolata (a zesty Italian herb sauce)
• Sprinkle with Homemade Chili Seasoning
• Drizzle with Salsa Macha.
• Drizzle with Cilantro Mint Chutney Recipe
• Drizzle with Fermented Hot Sauce

 Storage & Make Ahead

Make ahead: Steam the potatoes up to 2 days ahead and refrigerate. When ready to serve, smash, season, and roast until crispy.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a 400°F oven or air fryer until hot and crispy again. Avoid the microwave if possible, as it softens the crisp edges.

Hope you enjoy these highly adaptable Herby Smashed Potatoes – they are always a hit around here and go with so many things! Find some new spring potatoes at your local farmer’s market this spring and play around with different varieties! So much fun.

Happy weekend, friends.

xoxo

Watch How to Make Them

Crispy Smashed Potatoes with Garlic and Herbs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Yield: 4-5 1x
• Category: potato recipes, Side Dish, sidedish, Vegetable, vegetable side
• Method: smashed
• Cuisine: American
• Diet: Dairy-Free, Gluten-Free, high fiber, Vegan, Vegetarian

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Description

These crispy smashed potatoes are roasted with garlic, olive oil, and fresh herbs until golden and crispy outside, fluffy inside. An easy potato side dish everyone will love.

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Ingredients

Units USM Scale 1/2x1x2x

• 1 1/2- 2 lbs thin-skinned potatoes (red, purple, golden, Yukons, fingerlings, etc.), steamed and cooled.
• 4 tablespoons olive oil (divided)
• 6 garlic cloves, smashed
• 1/4 cup herbs- rosemary, thyme, sage, or a combo
• Salt and pepper to taste
• Chili pepper or Aleppo Chili Flakes to taste

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Instructions

1. Place whole potatoes in a large pot and cover with an inch of salted water. Bring to a boil, cover, lower heat and simmer until fork-tender, 20-30 minutes, depending on size. You want these fairly tender, so they are easy to smash. Drain, let cool. You can do this the night before or few days before and store in the fridge. FYI Chilling potatoes after cooking actually increases health benefits (see post).
2. When ready to fry, heat oven to 400F (to keep the potatoes warm)
3. Smash the potatoes until relatively flattened, about 3/4 inch thick, using a potato masher or bottom of a skillet, set aside.
4. Heat 2-3 tablespoons olive oil in a cast-iron skillet over medium heat. Add the smashed garlic cloves and swirl the oil around, until fragrant and garlic is golden. Add the herbs, and cook for 45-60 seconds, infusing the oil. Set both aside, saving for the garnish at the end.
5. Season the fragrant rosemary garlic oil in the pan, with salt and pepper, and swirl.
6. Add the smashed potatoes, working in batches, leaving room to maneuver. Season the top of them with salt and pepper. Fry each side of the potatoes until crispy and deeply golden, about 5-7 minutes, resisting the urge to fiddle too much so they get nice and crispy. Add more oil if you need it when you flip.
7. Keep the first batch warm in the oven, while doing the second batch. When done, pile them up in the skillet.
8. Chop up the caramelized garlic cloves sprinkling along with the herbs over the potatoes.
9. Add chili flakes if you like and serve.

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Notes

Optional Additions to further elevate:

• Drizzle with Chimichurri Sauce
• Drizzle with Harissa Paste or Harissa yogurt
• Drizzle with Gremolata (a zesty Italian herb sauce)

Nutrition

• Serving Size:
• Calories: 257
• Sugar: 2 g
• Sodium: 619.9 mg
• Fat: 14.8 g
• Saturated Fat: 2.3 g
• Carbohydrates: 30.8 g
• Fiber: 5.8 g
• Protein: 3.4 g
• Cholesterol: 0 mg