I was craving some roasted smashed potatoes for dinner last night to pair with the chicken and salad I was making. I had some leftover herbs in the fridge and thought it would be nice to make herb potatoes. I parboiled them for 15 minutes until they were fork tender. I smashed and roasted them topped with a bit of butter, fresh thyme & dill, crushed red pepper flakes, and some sea salt and freshly cracked pepper, to taste. I topped the finished potatoes with fresh parsley and they turned out excellent! My kids gobbled them up and my husband raved about them. Crispy on the bottom yet fluffy and flavorful inside. These potatoes will be on our table again soon.
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 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. 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, 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.