Golden, crispy, and full of flavor—perfect as a side dish or appetizer.
Ingredients:
-
1½ pounds small red potatoes
-
2 tablespoons olive oil (plus more for drizzling)
-
2 cloves garlic, minced
-
Salt and freshly ground black pepper, to taste
-
1 tablespoon chopped fresh herbs (like parsley, chives, or rosemary)
-
Optional: grated Parmesan cheese or a pinch of red pepper flakes
Instructions:
-
Boil the Potatoes:
Place whole red potatoes in a large pot and cover with water. Add a generous pinch of salt. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender. Drain and let cool slightly. -
Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil. -
Smash the Potatoes:
Arrange the boiled potatoes on the prepared baking sheet, spaced a couple inches apart. Using the bottom of a glass or a potato masher, gently press down on each one until it’s about ½ inch thick. The edges should crack and spread slightly—that’s what gets crispy! -
Season and Oil:
Drizzle the smashed potatoes generously with olive oil. Sprinkle with minced garlic, salt, and pepper. For extra crispiness, you can lightly drizzle a bit more oil over the top. -
Roast Until Crispy:
Roast for 25–30 minutes, or until the edges are golden brown and crispy. Rotate the pan halfway through for even roasting. -
Garnish and Serve:
Remove from the oven and sprinkle with fresh herbs. Add optional toppings like grated Parmesan or red pepper flakes if you like.
Serving Suggestions:
These are perfect as a side dish, snack, or appetizer. Try them with sour cream, aioli, or your favorite dipping sauce.