There’s something magical about crispy smashed potatoes with herbs – they’re simple enough for a weeknight but special enough for Thanksgiving. I still remember the first time I made these for my family’s holiday dinner. My aunt took one bite and declared, “These are staying on the menu forever!” And she was right – these golden, herb-flecked beauties have become our non-negotiable Thanksgiving side dish.
The secret? It’s all in the smash. You boil small potatoes until they’re tender, give them a gentle press to create craggy edges (perfect for catching all that delicious olive oil and seasoning), then bake until they’re crispy outside and fluffy inside. Fresh rosemary, thyme, and parsley add that festive pop of flavor that makes these taste like the holidays. Trust me, once you try these, mashed potatoes will seem boring!
Why You’ll Love Smashed Potatoes with Herbs
Let me tell you why these potatoes have become my go-to side dish for every gathering:
- Crazy easy to make – just boil, smash, and bake! No fancy techniques required
- That perfect texture – crispy golden edges with pillowy-soft centers that melt in your mouth
- Herb magic – fresh rosemary and thyme make them smell like Christmas morning
- Crowd-pleaser – kids love the crispy bits, adults adore the sophisticated herb flavors
- Versatile – fancy enough for Thanksgiving but simple enough for Tuesday night dinner
Seriously, these potatoes disappear faster than I can make them – every single time!
Ingredients for Smashed Potatoes with Herbs
Here’s what you’ll need to make these irresistible potatoes (trust me, measure carefully – every ingredient matters!):
- 2 lbs small waxy potatoes (Yukon Gold or baby potatoes work best – they hold their shape when smashed)
- 3 tbsp olive oil (the good stuff! It makes all the difference)
- 1 tsp salt (plus more for the boiling water)
- 1/2 tsp black pepper (freshly ground if you’ve got it)
- 2 tbsp chopped fresh parsley (none of that dried stuff here!)
- 1 tbsp chopped fresh rosemary (those piney needles are magic)
- 1 tbsp chopped fresh thyme (tiny leaves = big flavor)
See? Simple ingredients, amazing results. That’s my kind of cooking!
How to Make Smashed Potatoes with Herbs
Ready to make the easiest (and most delicious) potatoes of your life? Let’s break it down step by step. Trust me, it’s foolproof!
Preparing the Potatoes
First, preheat your oven to 450°F (230°C). While it heats up, grab a pot and fill it with salted water. Add your potatoes and bring them to a boil. Let them cook for about 15 minutes – you want them tender but not falling apart. Drain them and let them cool just enough so you can handle them without burning your fingers.
Smashing and Seasoning
Place the potatoes on a baking sheet lined with parchment paper. Grab a fork or potato masher and gently press down on each one – don’t crush them flat, just enough to create those craggy edges we love. Drizzle olive oil over the top, then sprinkle with salt and pepper. This is where the magic starts!
Baking to Perfection
Pop the baking sheet into the oven and bake for 25-30 minutes. Keep an eye on them – you’re looking for golden, crispy edges and a soft, fluffy center. If they’re not crispy enough, give them a few extra minutes. Patience is key here!
Adding the Herbs
Once the potatoes are out of the oven, sprinkle them with the chopped parsley, rosemary, and thyme. The heat will release the herbs’ aroma, making your kitchen smell like a holiday feast. Serve them warm and watch them disappear!
Tips for Perfect Smashed Potatoes with Herbs
Want to take your smashed potatoes to the next level? Here are my tried-and-true tips for making them absolutely perfect:
- Use waxy potatoes – Yukon Gold or baby potatoes hold their shape best when smashed and baked. Avoid russets – they’ll turn to mush!
- Don’t skip the salt in the boiling water – it seasons the potatoes from the inside out. Trust me, you’ll taste the difference.
- Fresh herbs are best, but if you’re in a pinch, use half the amount of dried herbs. Just sprinkle them on after baking.
- Add minced garlic to the olive oil for an extra flavor kick. Just drizzle it over the potatoes before baking – it’s a game-changer!
- Space the potatoes out on the baking sheet so they crisp up evenly. Crowding = soggy potatoes, and nobody wants that!
Follow these tips, and you’ll have the crispiest, most flavorful smashed potatoes every single time. Promise!
Serving Suggestions for Smashed Potatoes with Herbs
These smashed potatoes are the ultimate sidekick for Thanksgiving! Pair them with roasted turkey, green bean casserole, or a drizzle of gravy for a classic holiday feast. But don’t stop there – they’re just as delicious next to grilled chicken, steak, or even a simple salad. Versatility is their superpower!
Storage and Reheating Instructions for Smashed Potatoes with Herbs
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat them in a 375°F (190°C) oven for about 10 minutes – this keeps them crispy. Microwaving works in a pinch, but they won’t stay as crunchy. Pro tip: Sprinkle a little extra fresh herbs after reheating to brighten them up!
FAQ About Smashed Potatoes with Herbs
Can I use dried herbs instead of fresh?
Absolutely! If fresh herbs aren’t available, use half the amount of dried. Just sprinkle them on after baking – the heat will wake up their flavor. Though I gotta say, fresh rosemary and thyme really make these potatoes sing!
Can I make these ahead of time?
You sure can! Boil and smash the potatoes up to a day in advance, then store them covered in the fridge. When you’re ready, just drizzle with oil and bake – they might need an extra 5 minutes since they’re cold. Easy holiday prep!
Why didn’t my potatoes get crispy?
Usually this means they were too crowded on the pan (give ’em space to breathe!) or the oven wasn’t hot enough. Next time, make sure your oven’s fully preheated and don’t skip that 450°F blast of heat. Crispy perfection awaits!
Nutritional Information for Smashed Potatoes with Herbs
Just so you know, these numbers are estimates – your exact nutrition may vary depending on potato size and olive oil brands. But here’s the general scoop per serving:
- Calories: About 220
- Fat: 10g (mostly the good kind from olive oil!)
- Carbs: 30g
- Fiber: 4g (thanks to those potato skins!)
- Protein: 4g
Not bad for something this delicious, right? And remember – those fresh herbs add nutrients without adding calories. Bonus!
For more delicious recipes and cooking inspiration, check out Family Tastes.
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Crispy Smashed Potatoes with Herbs: 3 Simple Steps to Perfection
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful side dish perfect for Thanksgiving, featuring crispy smashed potatoes seasoned with fresh herbs.
Ingredients
- 2 lbs small potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
Instructions
- Preheat your oven to 450°F (230°C).
- Boil the potatoes in salted water for 15 minutes or until tender.
- Drain the potatoes and let them cool slightly.
- Place the potatoes on a baking sheet and gently smash them with a fork or masher.
- Drizzle olive oil over the potatoes and season with salt and pepper.
- Bake for 25-30 minutes or until crispy and golden.
- Sprinkle with chopped parsley, rosemary, and thyme before serving.
Notes
- Use small, waxy potatoes for the best texture.
- You can substitute dried herbs if fresh ones are unavailable.
- For extra flavor, add minced garlic to the olive oil before drizzling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg