These loaded herb-roasted smashed potatoes make the perfect appetizer!
Fluffy and soft on the inside, they are surrounded by an unbeatable crunch.
If you’ve never tried smashed potatoes, check ’em out…
Joel has been more than anxious to post his go-to herb oil. So finally, here it is brushed on smashed potatoes that are baked until crispy.
For the herb oil, pour olive oil and grapeseed oil into a blender or food processor. Add parsley, rosemary, garlic, thyme, and salt. Pulse for about 20 seconds until combined, but still having bits and pieces of the herbs. Store in the fridge for up to a week.
The best part of smashed potatoes besides their taste, is that the potatoes don’t require peeling. The skin gets extra crispy while roasting and that’s what we love about them.
mise en place
Bake, Boil, or Steam?
To bake the potatoes, after washing and letting them air dry, toss with a little olive oil, salt and pepper. Bake at 400-degrees F for about 30-40 minutes until tender, but not mushy.
If boiling works for you, start the potatoes in a large pot of cold water. Over high heat, bring to a boil. Once boiling, lower heat to medium and simmer for about 20-25 minutes, or just until fork tender. We like to use the term “simmer” instead of boiling. Once the water starts to boil, it’s important to lower the temperature and cook the potatoes at a simmer so the agitation of the boiling water doesn’t break apart the potatoes. So you are really simmering, not boiling.
If you prefer steaming your potatoes, add an inch of water to a pot that has a fitted steamer basket or can hold a steamer insert. Place potatoes into steamer basket. Cover pot and bring water to a boil over high heat. When water comes to a boil, reduce heat to medium and steam until potatoes are tender, about 25-30 minutes.
Whichever method you choose, the cooking time will depend on the size of the potatoes. If the potatoes are large, cut them in half.
Now that the potatoes are cooked, place on a baking tray and gently flatten to keep them in one piece. You can do this with a meat mallet, as shown above. A potato masher also works well, creating a more nubby surface for that wonderful crunch.
Drizzle about a teaspoon of herb oil on each potato and brush to evenly distribute the oil.
Place in an oven preheated to 400-degrees F and bake for 18-20 minutes, or until brown and crisp.
Here’s where the fun comes in…You can serve these crispy treats plain (as shown below), or load them up!
We topped ours with cheddar-shreds and baked for an additional 5 minutes to melt the cheese. We then topped them with allergy-friendly sour cream, jalapeños, and chopped chives.
Loaded or unloaded, these crispy smashed potatoes go pretty much with anything, from pork chops to fish, and chicken to steak. I love them served with veggies!
Don’t forget, this savory herb oil makes a great marinade for just about everything, from vegetables to meats. Great for stir frying, it’s also perfect for dipping bread.
Boiled potatoes are generally started in cold water. This allows for more even cooking and heat penetration from outside to inside during the cooking process.
Cooked potatoes are never cooled in cold water, unlike most vegetables. This would make them soggy.
Loaded Herb-Roasted Smashed Potatoes
Yield 6 Servings
Free of: gluten and top 8 allergens.
Fluffy and soft on the inside, these loaded herb-roasted smashed potatoes have an unbeatable crunch!
1/2 cup olive oil
1/2 cup grapeseed or canola oil
1/2 cup roughly chopped Italian parsley, loosely packed
1 tbsp fresh rosemary, stems removed and chopped
2 tsp chopped garlic (about 2 cloves)
1 tsp dried thyme
1/4 tsp salt
24 small or 12 large red potatoes, washed
1 1/2 cups cheddar-style cheeze shreds, such as Daiya
1 cup allergy-friendly sour cream
- For the herb oil, pour the olive and grapeseed oils into a blender or food processor. Add the parsley, rosemary, garlic, thyme, and salt. Pulse for approximately 20 seconds until combined. You want bits and pieces of the chopped herbs. Place mixture into a jar. Store in the refrigerator for up to a week.
- For the potatoes, preheat the oven to 400-degrees F.
- Add an inch of water to a pot that that has a fitted steamer basket or can hold a steamer insert. Place potatoes into steamer basket. If using large potatoes, cut in half. Cover pot and bring water to a boil over high heat. When water comes to a boil, reduce heat to medium. Steam until potatoes are tender, but not mushy, about 25-30 minutes. Cooking time varies depending on the size of the potatoes. Remove the steamer basket and allow the potatoes to dry for 5 minutes or so.
- Place them on a baking tray. Gently flatten using a potato masher, large fork, or meat mallet, keeping the potatoes in one piece. Leave on the tray for 5 minutes to allow the steam to escape. This makes them crispier.
- Drizzle about a teaspoon of herb oil on each potato and brush to evenly distribute the oil.
- Place in oven and bake for 18-20 minutes, or until brown and crisp. Remove from oven and top with cheddar-shreds. Return to oven for another 5 minutes, until cheese is melted.
- For the toppings, add your favorites. After removing from the oven, we added an allergy-friendly sour cream, jalapeños, and chopped chives.