Herb-Roasted Smasher Potatoes
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
These herb-roasted smasher potatoes are a fun twist on roasted or baked potatoes. Boiled until tender, smashed, and coated in herb butter, they roast to crispy perfection. Perfect as a side dish for steak or any protein.
Ingredients
- small whole (unpeeled) Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- 6 tbsp unsalted butter
- 3 clove garlic minced
- 2 tbsp packed finely chopped mixed herbs, such as oregano, rosemary, thyme, and parsley
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 130 mg
- Iron: 1.29 mg
- Magnesium: 18.7 mg
- Phosphorus: 109 mg
- Potassium: 289 mg
- Zinc: 0.82 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- small whole (unpeeled) Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- 6 tbsp unsalted butter
- 2 tbsp packed finely chopped mixed herbs, such as oregano, rosemary, thyme, and parsley
Prepare
- Mince 3 clove garlic
Let's Cook
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Step 1.
Preheat the oven to 450°F.
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Step 2.
Add 2 to 2½ pounds small whole unpeeled Yukon Gold potatoes to a large saucepan and fill with enough water to just cover them. Add 2 tablespoons kosher salt. Bring to a boil over high heat, then reduce the heat to medium-high and simmer until the potatoes are tender, 20 to 25 minutes. Drain in a colander and set aside.
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Step 3.
In the same saucepan, melt 6 tablespoons unsalted butter over medium heat. Add 3 cloves minced garlic, 2 tablespoons packed finely chopped mixed herbs (such as oregano, rosemary, thyme, and parsley), 1 teaspoon salt, and ¼ teaspoon black pepper. Stir until fragrant, about 1 minute.
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Step 4.
Add the drained potatoes to the saucepan and gently toss to coat with the herb butter. Using a slotted spoon, transfer the potatoes to a large rimmed baking sheet and spread into an even layer.
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Step 5.
Using the bottom of a flat drinking glass or a mason jar, gently smash each potato until it splits and is about ½ to ¾ inch thick. Scrape any remaining herb butter from the pan over the potatoes.
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Step 6.
Roast the potatoes, without turning, until crisp and golden brown on the bottom, about 20 minutes. Serve at once.