Roasted Smashed Herb Potatoes
I was craving some potatoes for dinner last night so I made this easy roasted smashed herb potatoes recipe. They turned out crispy on the bottom yet fluffy and flavorful inside! My kids devoured them and my husband raved about them and they paired nicely with brined and baked chicken breasts and a big garden salad tossed in Fran’s vinaigrette.
Roasted Smashed Herb Potatoes
Ingredients:
- 5 red potatoes
- Drizzle of olive oil or cooking spray
- Butter, to taste
- Thyme leaves, to taste
- Fresh dill, to taste
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
- Fresh parsley, chopped, to taste
How to Make Roasted Smashed Herb Potatoes
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray or a drizzle of olive oil.
Boil the potatoes in a large saucepan of water for 15-20 minutes or until fork-tender.
Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. Side Note: You can also use a potato masher or spatula but I find that my hand does a better job.
Place the smashed potatoes on the baking sheet and top them with a small dollop of butter. Sprinkle the top with fresh thyme leaves, chopped dill, and a dash of crushed red pepper flakes, then season with sea salt and freshly cracked pepper, to taste.
Place into the oven and bake for 20 minutes.
Remove from the oven and sprinkle the top with fresh parsley. Serve immediately. Enjoy.
Equipment
Ingredients
- 5 red potatoes
- Drizzle of olive oil or cooking spray
- Butter to taste
- Thyme leaves to taste
- Fresh dill to taste
- Pinch of crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
- Fresh parsley chopped, to taste
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray or a drizzle of olive oil.
- Boil the potatoes in a large saucepan of water for 15-20 minutes or until fork-tender.
- Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. Side Note: You can also use a potato masher or spatula but I find that my hand does a better job.
- Place the smashed potatoes on the baking sheet and top them with a small dollop of butter.
- Sprinkle the top with fresh thyme leaves, chopped dill, and a dash of crushed red pepper flakes, then season with sea salt and freshly cracked pepper, to taste.
- Place into the oven and bake for 20 minutes.
- Remove from the oven and sprinkle the top with fresh parsley. Serve immediately. Enjoy.
Now you have me crave roasted potatoes too. These look mouthwatering!
Look really delicious!
Fresh herbs make such a difference to any dish 🙂
It looks so delicious. Wonderful clicks.
I have made smashed potatoes many times. They are delicious! They are crispy and creamy at the same time. I usually use fresh minced Rosemary, but I am loving the herbs you used- yum!
Looks good Pam, we enjoy smashed potatoes
I was wondering what I was going to have for dinner. Salad and smashed herb potatoes and it’s deliciously OVER. Thank you!!! I have fresh chives and oregano in my garden right now. So I will be changing the spices a bit, but woo hoo that will still be good.
This looks irresistible. Such a lovely dish. Adding herbs do make a difference.
Great potato recipe, Pam. Goes with so many entrees. No wonder your children gobbled them up.
I’ve heard of these “smash” potatoes and really should try them! Love the herbs to add extra flavor.
Great looking and these would go with just about everything. I’d like to take the leftovers, top with brisket and caramelized onions, yum!