Description
Crispy and fluffy smashed creamer potatoes seasoned with garlic and herbs. An easy and satisfying side dish for any meal.
Ingredients
Scale
- 1.5 pounds creamer potatoes (such as Yukon Gold, red potatoes, or a mix), scrubbed clean
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon unsalted butter, melted
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary (or 1 teaspoon fresh, finely chopped)
- 1/4 teaspoon dried thyme (or 1/2 teaspoon fresh, finely chopped)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional garnishes: chopped fresh parsley, chives, or a sprinkle of Parmesan cheese
Instructions
- 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Place potatoes in a saucepan, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
- 3. Drain potatoes and let sit in colander for 5 minutes to steam dry.
- 4. Spread potatoes on the prepared baking sheet. Gently smash each potato with the bottom of a glass or potato masher to about 1/2 inch thick.
- 5. In a small bowl, whisk together olive oil, melted butter, minced garlic, rosemary, and thyme. Season with salt and pepper.
- 6. Drizzle seasoning mixture evenly over smashed potatoes, coating them well.
- 7. Roast for 25-35 minutes, or until edges are golden brown and crispy.
- 8. Let rest for a couple of minutes before serving. Garnish with fresh parsley or chives if desired.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 375°F (190°C) oven for 10-15 minutes for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 180
- Sugar: Approx. 1g
- Sodium: Approx. 150mg
- Fat: Approx. 8g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 3g
- Protein: Approx. 3g