Crispy Smashed Potatoes

Smashed potatoes are super easy to make with tender small potatoes; simply smash, season, and bake until golden and perfectly crispy on the outside.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 274 Calories

Ingredients

• 1 teaspoon dried rosemary
• 3 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 teaspoon butter at room temperature
• 0.5 teaspoon ground black pepper
• 0.25 cup olive oil
• 0.5 teaspoon sea salt
• 1.5 pounds small yellow-fleshed potatoes
• 0.5 teaspoon dried sage
• 0.5 teaspoon ground thyme
• 0.5 teaspoon dried savory

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Step 2

Gather all ingredients.

Step 3

Place potatoes in a saucepan; fill with enough water to cover potatoes. Bring to a boil; reduce heat to medium-low and cook potatoes until tender but not mushy, about 15 to 20 minutes. Drain potatoes in a colander; transfer to a baking sheet lined with a clean dish towel and allow to cool and dry out a little, about 10 minutes.

Step 4

While potatoes are cooling, mix olive oil, balsamic vinegar, butter, garlic, rosemary, sage, thyme, savory, salt, and pepper in a bowl until well combined.

Step 5

Bake potatoes in the preheated oven until crispy, about 25 minutes. Let cool slightly before serving.

Step 6

Place cooled potatoes in a single layer on the prepared baking sheet. Use a potato masher or the heel of your hand to lightly press down on potatoes to crush them.

Step 7

Spoon the oil-herb mixture over each smashed potato.