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Crispy Smashed Herbed Potatoes

Total Time

Prep: 25 min. Bake: 20 min.

Makes

4 servings

Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they’re hot out of the oven maximizes the flavor…and the pretty. —Althea Dye, Howard, Ohio

Ingredients

  • 12 small red potatoes (about 1-1/2 pounds)
  • 3 tablespoons olive oil
  • 1/4 cup butter, melted
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh chives
  • 1 tablespoon minced fresh parsley

Directions

  1. Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain.
  2. Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper.
  3. Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.

Test Kitchen Tips
  • Yukon Golds and new potatoes are good substitutes in this recipe.
  • We doubt you'll have leftovers, but if you do, these make a delicious breakfast hash the next morning.
  • A heavy cast iron skillet can be used to smash these potatoes as well.
  • Nutrition Facts

    3 smashed potatoes: 292 calories, 22g fat (9g saturated fat), 31mg cholesterol, 543mg sodium, 22g carbohydrate (1g sugars, 2g fiber), 3g protein.