Crispy Smashed Potatoes with Garlic and Herbs
Baby Yukon Gold potatoes, boiled tender and smashed flat, then roasted until impossibly crispy and golden. Topped with fresh garlic, mixed herbs, shaved Parmesan, and chives — serve them with tzatziki for the ultimate crowd-pleasing side dish.
Makes: 4 Servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients:
- 1½ lbs baby Yukon Gold potatoes
- 3 –4 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 2 tablespoons mixed fresh herbs rosemary, thyme, parsley, dill, finely chopped
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons fresh chives snipped
- Flaky salt and freshly ground black pepper to taste
Instructions:
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain well.
- Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or a fork, gently press each potato until flattened to about ½ inch thick.
- Drizzle generously with olive oil. Scatter minced garlic and fresh herbs over the top. Season with salt and pepper.
- Roast for 25–30 minutes, until edges are deeply golden and crispy.
- Remove from oven. Top immediately with grated Parmesan and more fresh herbs and chives.
- Serve hot — straight from the pan is encouraged.
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