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Smashed Yellow Potatoes with Herb Oil
Boiled yellow potatoes smashed flat and roasted until the edges are golden and lacey, drizzled with a vibrant herb oil the moment they come out of the oven. This is the potato dish that converts people who claim not to love potatoes. Crisp on the edges, fluffy inside, impossibly good.
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Ingredients
- 2 lbs small yellow potatoes, whole, unpeeled
- 4 tbsp olive oil, divided
- ½ cup fresh parsley, leaves, finely chopped
- 2 tbsp fresh chives, finely sliced
- 2 cloves garlic, finely grated
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1½ tsp kosher salt
- ¼ tsp red pepper flakes (optional)
Method
- Boil whole potatoes in salted water for 15 to 20 minutes until completely tender when pierced. Drain and let cool for 5 minutes.About 20 min
- Preheat oven to 450°F. Drizzle 2 tbsp olive oil on a large rimmed baking sheet. Place potatoes on the sheet and smash each flat with the bottom of a glass or a fork — aim for 1/2-inch thickness.About 5 min
- Drizzle remaining olive oil over the smashed potatoes. Season generously with salt.About 1 min
- Roast for 20 to 25 minutes until edges are deeply golden and crispy.About 25 min
- Mix parsley, chives, garlic, lemon zest, lemon juice, remaining olive oil, and red pepper flakes in a small bowl. Drizzle generously over hot potatoes and serve immediately.About 3 min
Tips
- The more ragged and thin the smash, the more surface area crisps up
- High oven temperature is essential — 450°F creates crunch, 350°F just dries them out
- Make the herb oil while the potatoes roast so you can dress them the instant they come out
Ring the changes
- Top with Greek yogurt and za'atar instead of herb oil for a Middle Eastern version
- Add crumbled feta and olives after roasting for a Mediterranean twist
Keeping it
Best eaten fresh from the oven. Reheat leftover smashed potatoes in a hot skillet with a little oil to recrisp.
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