Crispy smashed red potatoes with the perfect amount of garlic and herbs create this super easy side dish that everyone will love!
Garlic & Herb Smashed Potatoes
My town offers a farmer’s market every few weeks and I absolutely love to walk around and scope out all the super fresh produce offered! Let’s face it, you’re just not getting quite the same quality in store as the produce picked fresh from someone local. Recently one of my favorite farmers there had these beautiful red potatoes. I knew when I seen them I had to have them, and figured I’d plan something with them later.
Later that evening my husband decided that burgers on the grill sounded good for dinner, so this was the perfect time to do something with these potatoes!
How To Make Garlic Herb Smashed Potatoes:
Try to choose potatoes that are all similar sizes. I used red potatoes for mine, but you can also use fingerlings or even Yukon Gold. Choosing potatoes of similar sizes will ensure that they all cook at the same rate.
Boil your potatoes until they’re fork tender, then you’ll want to dry them. I set mine on a kitchen towel on the counter and gently rub them with the towel until they’re completely dry. This helps them crisp up nicely in the oven! Immediately after you dry them you’ll want to gently press down with a potato masher directly in the center. If you don’t have a potato masher you can also use a large fork, such as a serving fork.
Want to try some more potato side dishes? Here are some I think you’ll love:
- Garlic Mashed Red Potatoes
- Roasted Sweet Potato Stuffing
- Cheesy Potato Casserole
- Air Fryer Potato Chips
Garlic Herb Smashed Potatoes
- 2 pounds baby red potatoes you can also use other baby potatoes that you enjoy
- 4 tablespoons butter, melted
- 4 cloves garlic, pressed or crushed
- 1 tablespoon fresh thyme
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat your oven to 450F degrees. Lightly spray a baking sheet with nonstick spray and set aside.
- Prepare a large pot of boiling water, and cook potatoes until fork tender, about 20 minutes. Drain.
- Dry the potatoes completely with a clean dish towel, and place each one on the prepared baking sheet. Using a potao masher or large fork, gently smash each potato until it opens, being careful to keep them in one piece.
- Drizzle each potato with equal amounts of the butter herb mixture. Bake in preheated oven for 20-25 minutes until crisp.
- Serve immediately!