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+ servings

Crispy Smashed Potatoes

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dishes & Vegetables
Cuisine: American
Keyword: potato recipe, potato side dish, smashed potatoes
Servings: 6
Calories: 272kcal

Ingredients

Crispy Smashed Baby Potatoes

  • 1 ½ pounds Dutch Yellow Potatoes or regular Russet potatoes
  • Olive Oil - to brush or spray

Herb Butter

  • ½ cup butter
  • ¼ cup fresh herbs - minced thyme rosemary, parsley (other options to try: basil, sage, dill, chives, tarragon, oregano, marjoram or rosemary)
  • sea salt
  • fresh cracked pepper

Instructions

Make the herb butter:

  • Leave butter out at room temperature for a few hours to soften. (Quick tip: cut the cube into little cubes and it will soften faster.)
  • Snip fresh herbs in a glass jar with kitchen scissors until the herbs are finely minced.
  • Mix soft butter, 3-4 tablespoons finely chopped herbs, 1 teaspoon salt and 1 teaspoon fresh cracked pepper.
  • Place your herb butter in a small sealed container. Try it on toasted bread, steak, fish, or vegetables.

Make the crispy baby potatoes:

  • Preheat oven to 450 degrees.
  • In a large pot boil potatoes 15 minutes until fork tender.
  • Drain and place on a cookie sheet.
  • Using a potato masher, fork, or Smood Potato Masher, gently press down once till flat but still retains overall shape.
  • Spray or brush with olive oil, and pop into the oven for 20 minutes until edges are crispy and golden brown.
  • Brush with herb butter (it will stay soft if left at room temp) and firms in the fridge.
  • Sprinkle sea salt, fresh cracked pepper, and more fresh herbs.
  • Serve right away.

Notes

potatoes: 

 
 

Nutrition

Calories: 272kcal | Carbohydrates: 16g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 147mg | Potassium: 541mg | Fiber: 4g | Vitamin A: 475IU | Vitamin C: 13.6mg | Calcium: 65mg | Iron: 4.6mg