Herb Smashed Potatoes
I’ve never met a potato I didn’t like – and these Herb Smashed Potatoes shot to the top of my favorite recipe list!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
- 16 small potatoes Bella Blancas are my fav
- ½ cup olive oil
- 5 cloves garlic sliced
- Fresh thyme leaves
- Fresh oregano leaves
- 2 tablespoons grated Parmigiano-Reggiano
- Kosher salt and freshly cracked black pepper
Generously cover potatoes with cold water in a medium pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes and then drain.
Transfer the boiled potatoes to a baking sheet and lightly crush to about ¾ inch thick with a potato masher or any flat surface, keeping potatoes intact as much as possible. You can use the bottom of a skillet if you want!
Heat the olive oil in a cast iron skillet over medium-high heat. Add the herbs and garlic fry until fragrant, about 60-90 seconds. Transfer to a bowl.
Working in batches and adding more olive oil to the skillet pan as needed, sear the smashed potatoes until well browned and crispy, about 4-5 minutes per side. Transfer the potatoes to the rack-lined baking sheet and season with salt and pepper. Place in the oven to keep warm.
To serve, top with the fried herbs, garlic and grated Parmesan cheese. Serve immediately.
ou can serve them up as a side dish along with dinner, you can even throw them out as an appetizer with a side of kopanisti (a whipped feta dip) for you to nibble on pre-dinner!
Calories: 850kcal | Carbohydrates: 137g | Protein: 17g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 2mg | Sodium: 195mg | Potassium: 3894mg | Fiber: 15g | Sugar: 11g | Vitamin A: 80IU | Vitamin C: 74mg | Calcium: 122mg | Iron: 6mg