Description
Crispy smashed potatoes roasted to golden perfection with garlic, smoked paprika, and fresh herbs. This easy side dish features tender boiled small gold potatoes smashed thin and baked with olive oil and seasonings for a flavorful, crunchy finish.
Ingredients
Scale
Potatoes and Seasonings
- 2 pounds small gold potatoes
- 3 teaspoons sea salt divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Freshly ground black pepper to taste
Oils and Garnishes
- 4 tablespoons extra-virgin olive oil plus more for the pans
- 1 tablespoon finely chopped fresh herbs (chives and dill)
- Flaky sea salt for topping (optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 425°F. Liberally coat two baking sheets with olive oil to prevent sticking and help the potatoes crisp up.
- Boil Potatoes: Place the potatoes and 2 teaspoons of sea salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, about 20 minutes.
- Drain and Cool Potatoes: Drain the potatoes well and let them cool slightly so they are easier to handle.
- Smash Potatoes: Place each potato on the oiled baking sheet and use the back of a measuring cup to gently smash them to about ¼-inch thickness without breaking them apart completely.
- Season and Oil: Drizzle the smashed potatoes with olive oil and evenly sprinkle the garlic powder, onion powder, smoked paprika, remaining 1 teaspoon sea salt, and freshly ground black pepper over them.
- Roast: Roast the potatoes in the oven for 35 minutes, rotating the pans halfway through to ensure even browning. Roast until potatoes are golden brown and crisp around the edges.
- Garnish and Serve: Season to taste with additional flaky sea salt if desired. Sprinkle the finely chopped fresh herbs (chives and dill) over the top for a fresh, bright finish and serve hot.
Notes
- Use small gold potatoes or baby Yukon golds for the best texture and flavor.
- Make sure to pre-oil the baking sheets well to get crispy edges on the potatoes.
- You can add other herbs like parsley or thyme depending on preference.
- For extra crispiness, broil the potatoes for the last 2-3 minutes but watch carefully to avoid burning.
- Leftovers can be reheated in a skillet or oven to maintain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
