It doesn't get much better than this Garlic Smashed Potatoes recipe. A perfect side dish for Thanksgiving -- or any day! Full of fresh, aromatic herbs, they're rich, creamy and over the top delicious.
What are Smashed Potatoes?
Well my friends, Smashed Potatoes are a combination of both of these delectable treats.
Typically made with smaller potatoes, like Baby Dutch Yellow potatoes, New or Fingerlings, the key to smashed potatoes is keeping them soft inside, while achieving a super crispy outside.
How Do you Make Smashed Potatoes?
Smashed Potatoes are made in essentially three simple steps:
1. Softening the potatoes. This can be done either by steaming or roasting.
2. "Smashing" the potatoes. I use a smooth meat mallet for this, but you can also use the bottom of your smallest sauté pan or even the back of a large metal spatula.
3. Browning the potatoes. This can be done in a very hot oven or on the stove in a sauté pan.
A Thanksgiving side . . .
Just imagine these soft and crispy potatoes, seasoned with butter and fresh herbs next to your tender slices of Smoky Paprika Bacon Roasted Turkey, with gravy running under them. Yum!
You should be able to find Melissa's Produces' Baby Dutch Yellow Potatoes all over right now.
More Smashed Potato recipes . . .
- Curried Smashed Potato Stew
- Smoky Spanish Smashed Potato Casserole
- Smashed Potato Pizza "Crust"
- Breakfast Bacon and Eggs Smashed Potato Pizza
- Caramelized Onion Tomato Smashed Potato Pizza
I really hope you'll try these! No need to wait for a holiday -- hey, I made them yesterday! 😉
Garlic Smashed Potatoes Recipe
- olive oil for the pan
- 1¾ pound Idaho Baby Dutch Yellow Potatoes, washed and dried
- 4 tablespoons unsalted butter, softened
- 1 tablespoon mixed fresh herbs (I use sage, oregano and thyme), finely chopped
- ½ teaspoon garlic, minced
- ⅛ teaspoon salt
- ground black pepper to taste
- Preheat the oven to 400°F and drizzle the bottom of a sheet pan with olive oil. Place the potatoes on the pan and once the oven is ready, roast them until they're tender, about 25 minutes. A fork should easily slide in and out, and the skin should be beginning to wrinkle. When you remove them from the oven, turn the heat up to 425°F.
- While the potatoes are roasting, in a small bowl, mix the butter with the herbs, garlic, salt and pepper. Set aside.
- Once the potatoes come out of the oven, use a smooth meat mallet or the bottom of a your smallest sauté pan to gently press down on the potatoes. They will crack and become flat on both sides. Sprinkle with a bit of salt and pepper and place them in the now 425°F oven until the undersides of the potatoes are becoming golden, about 10 minutes. Then flip them over and continue to roast until golden, about another 10 minutes.
- Remove the pan from the oven and add a small dollop of the prepared garlic-herb butter to each potato. Let it melt and serve!
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