Herby Smashed Potatoes Recipe
Crispy Herbed Smashed Potatoes with Garlic - a healthy vegan side perfect for breakfast or dinner! Best to steam potatoes ahead, and let cool in the fridge.
How to Make the Best Herby Smashed Potatoes
Herby Smashed Potatoes are a delicious and crispy side dish that brings together the comfort of mashed potatoes with a golden, pan-fried finish. This recipe starts with thin-skinned potatoes that are steamed until tender, then chilled for better texture and added health benefits. The key to getting perfectly crispy smashed potatoes is using a hot cast-iron skillet with fragrant garlic-infused olive oil.
What makes this dish truly special is the aromatic herb-infused oil that coats each piece of potato. Whether you choose rosemary, thyme, sage, or a combination of these classic herbs, they create a wonderfully fragrant base for frying. The garlic cloves become caramelized and sweet as they cook in the oil, adding depth and richness to every bite.
This vegan-friendly side dish is perfect for both breakfast and dinner, working beautifully alongside grilled vegetables, roasted proteins, or fresh salads. The slight kick of chili pepper or Aleppo chili flakes adds a subtle heat that elevates the dish without overpowering the delicate herb flavors. Best served fresh and hot, these crispy herby smashed potatoes are sure to become a new favorite at your table.
Herby Smashed Potatoes
Crispy Herbed Smashed Potatoes with Garlic - a healthy vegan side perfect for breakfast or dinner! Best to steam potatoes ahead, and let cool in the fridge.
Ingredients
Main Ingredients
Instructions
Preparation
- Place whole potatoes in a large pot and cover with an inch of salted water. Bring to a boil, cover, lower heat and simmer until fork-tender, 20-30 minutes, depending on size. You want these fairly tender, so they are easy to smash.
- Drain and let cool. You can do this the night before or few days before and store in the fridge. Chilling potatoes after cooking actually increases health benefits.
- When ready to fry, heat oven to 400F (to keep the potatoes warm).
Cooking
- Smash the potatoes until relatively flattened, about 3/4 inch thick, using a potato masher or bottom of a skillet, and set aside.
- Heat 2-3 tablespoons olive oil in a cast-iron skillet over medium heat. Add the smashed garlic cloves and swirl the oil around, until fragrant and garlic is golden. Add the herbs, and cook for 45-60 seconds, infusing the oil. Set both aside, saving for the garnish at the end.
- Season the fragrant rosemary garlic oil in the pan, with salt and pepper, and swirl.
- Add the smashed potatoes, working in batches, leaving room to maneuver. Season the top of them with salt and pepper. Fry each side of the potatoes until crispy and deeply golden, about 5-7 minutes, resisting the urge to fiddle too much so they get nice and crispy. Add more oil if you need it when you flip.
- Keep the first batch warm in the oven, while doing the second batch. When done, pile them up in the skillet.
- Chop up the caramelized garlic cloves sprinkling along with the herbs over the potatoes.
- Add chili flakes if you like and serve.
