🥔 Crispy Smashed Potatoes with Herb Oil: Your New Addictive Side Dish

I chase crispy edges like it’s a part-time job, and these smashed potatoes deliver golden crunch with a soft, fluffy center. They look fancy, taste insane, and honestly—require zero chef magic. Perfect for weeknights, brunch spreads, or that “I brought something” potluck moment. 😉

⚡ Quick Snapshot

• 10 minutes hands-on, rest is bake time.
• Small potatoes + hot oven = max crisp.
• Herb oil = big flavor with pantry basics.
• Works as a side, snack, or app with dips.
• Easy to make vegan, gluten-free, or extra cheesy.

🌿 Why Herb Oil Wins (Flavor > Fuss)

• You infuse olive oil with garlic, parsley, and lemon zest.
• You drizzle it on hot, smashed potatoes so the flavors sink in.
• You get bright, savory, crispy perfection without heavy sauces.
• FYI: Your kitchen will smell like a tiny bistro.

🛒 Ingredient Lineup

Pro tip: Use small, similarly sized potatoes. They cook evenly and smash without turning into mashed potato crime scenes. 🙂

🔥 Step-by-Step: Ultra-Crispy Game Plan

1. Boil the potatoes.
   • Cover potatoes with cold, salted water.
   • Boil until fork-tender, 15–20 minutes.
   • Drain and let steam-dry 2–3 minutes for extra crisp later.
2. Preheat and prep the pan.
   • Heat the oven to 230°C / 450°F.
   • Coat a sheet pan with 2 tbsp olive oil.
3. Smash for max surface area.
   • Spread potatoes on the pan with space between.
   • Use a glass or potato masher to press each to ~1.5 cm (½–¾ in) thick.
   • Don’t obliterate them—just flatten and keep them intact.
4. Season and roast.
   • Brush or drizzle remaining 2 tbsp olive oil over tops.
   • Sprinkle with salt and pepper.
   • Roast 25–35 minutes until deeply golden and crispy at the edges.
5. Mix the herb oil.
   • Stir together garlic, parsley, lemon zest, a pinch of salt, red pepper flakes, and 1–2 tsp extra olive oil if needed.
6. Finish and serve.
   • Toss or spoon herb oil over hot potatoes.
   • Shower with Parmesan if you’re feeling wild.
   • Serve immediately. They wait for no one.

🍽 Serving Ideas (a.k.a. Excuses to Make These)

• App platter: Add aioli, sour cream + chives, or pesto for dipping.
• Brunch hero: Top with a jammy egg and smoked paprika.
• Steak night: Use these instead of fries (they dunk in pan juices like champs).
• Picnic-ready: They taste great at room temp, too.

👍 Pros & 🤔 Cons

🧪 Flavor Remixes

• Garlic-Parmesan: Add ½ tsp garlic powder before roasting and finish with extra Parm.
• Smoky Paprika: Sprinkle smoked paprika and cumin pre-roast.
• Za’atar Lemon: Finish with za’atar and lemon juice instead of zest.
• Chili-Lime: Toss with chili powder and finish with lime zest + cilantro.
• Truffle Moment: Drizzle a few drops of truffle oil at the end (not before baking).

🧂 Seasoning Matrix

♻️ Storage & Reheat

• Store: Fridge up to 3 days in an airtight container.
• Reheat: 220°C / 425°F for 8–10 minutes on a sheet pan.
• Air fryer: 200°C / 390°F for 5–7 minutes—crisps like a champ.
• Do not microwave unless you like sad potatoes. :/

❓ Rapid-Fire FAQ

• Can I use larger potatoes?
  Yes, cut into chunks before boiling and smash gently.
• Skin on or off?
  Skin on. It crisps better and saves time.
• Can I skip the boil?
  No. Boiling ensures fluffy centers and prevents dry, tough potatoes.
• Best oil?
  Use olive oil or avocado oil. Butter burns at this heat.

🎯 The Takeaway

Crispy smashed potatoes hit every craving: crunchy, salty, herby, and effortlessly impressive. You make them once, and suddenly they appear at every dinner you host. IMO, that’s a win.

So yeah, if you’ve been sleeping on these, now’s the time to wake up and give them a shot. Trust me—you’ll thank yourself later. 😉