Crispy Herby Smashed Potatoes are a simple yet indulgent plant-based side that’s perfect for any meal.
Packed with fiber and lightly dressed in heart-healthy olive oil, these potatoes are naturally vegan, low in saturated fat, and satisfying.
Easy to prepare ahead, they’re ideal for quick weeknight dinners, meal prep, or a flavorful addition to breakfast or brunch.
Herby Smashed Potatoes
Equipment
- Large Pot – 1
- Potato masher or heavy skillet (1)
- Cast-iron or non-stick skillet (1)
- Mixing spoon (1)
- Knife and Cutting Board: 1 each
Ingredients
- 1½ –2 lbs thin-skinned potatoes red, Yukon, golden, fingerlings, or purple, steamed and cooled
- 4 tbsp olive oil divided
- 6 garlic cloves smashed
- ¼ cup fresh herbs rosemary, thyme, sage, or a combination
- Salt to taste
- Black pepper to taste
- Chili flakes or Aleppo chili optional, to taste
Instructions
- Prep and Steam Potatoes: Place your selected thin-skinned potatoes (red, Yukon, fingerlings, or golden) in a large pot. Add enough cold water to cover them by at least one inch and season lightly with salt. Turn the heat to medium-high and bring the water to a gentle boil. Once boiling, cover the pot with a lid, reduce the heat to low, and let the potatoes simmer. Cook until a fork slides easily through each potato, approximately 20–30 minutes depending on size. The potatoes should be tender but not falling apart. Drain thoroughly, then allow them to cool completely. For best results, refrigerate them for a few hours or overnight. This chilling step not only makes smashing easier but can also enhance the nutritional benefits.
- Prepare Your Herb and Garlic Oil: While the potatoes cool, gather fresh herbs and garlic. Peel and lightly smash six garlic cloves to release their natural aroma. Chop or leave the herbs whole depending on preference. Set them aside. When ready to cook, heat 2–3 tablespoons of olive oil in a cast-iron or heavy-bottomed skillet over medium heat. Add the smashed garlic cloves and gently swirl the pan so the oil coats them. Cook until the garlic turns golden and fragrant, about 2–3 minutes, taking care not to burn it. Then, add your fresh herbs and allow them to sizzle gently for 45–60 seconds. This infuses the oil with aromatic flavor, which will coat your potatoes beautifully. Once done, remove the garlic and herbs from the heat and set aside.
- Smash Potatoes to Perfect Thickness: Place the cooled potatoes on a clean, flat surface or a baking sheet. Using a potato masher or the bottom of a heavy skillet, gently press each potato until it reaches approximately ¾-inch thickness. The goal is a uniform flattening without breaking the potato into pieces. The smashed surface will be the perfect texture for absorbing the herb-infused oil and creating crisp edges during frying.
- Heat Pan and Prepare for Frying: Return your skillet to medium heat and add the remaining olive oil, swirling to coat the bottom evenly. Season the oil lightly with salt and pepper. Arrange the smashed potatoes in the pan in a single layer, leaving a little space between each piece. This spacing ensures even crisping and browning on all sides. If cooking in batches, keep the first batch warm in a preheated oven set to 400°F while finishing the rest.
- Fry Potatoes Until Golden Crispy: Allow the potatoes to fry undisturbed for 5–7 minutes on the first side, then carefully flip using a spatula. Fry the other side until it develops a deeply golden, crispy crust. Avoid moving the potatoes too frequently, as patience is key to achieving maximum crunch. Add a little extra oil if the skillet appears dry, ensuring each potato fries evenly.
- Layer Flavors with Garlic and Herbs: Once all potatoes are golden and crisp, chop the caramelized garlic cloves finely and sprinkle them over the potatoes along with the cooked herbs. The infused oil can be drizzled generously over the top for an extra burst of flavor. For those who enjoy a little heat, sprinkle chili flakes or Aleppo chili to taste.
- Serve Warm and Enjoy: Transfer the finished potatoes to a serving dish. Serve immediately while hot and crisp. These herby smashed potatoes pair beautifully with breakfast dishes, roasted vegetables, salads, or even as a side for grilled proteins. Their texture and flavor make them versatile, satisfying, and visually appealing.
- Optional Garnish and Flavor Enhancements: For a gourmet touch, consider adding a drizzle of chimichurri, harissa, zhoug, or gremolata over the potatoes just before serving. These sauces complement the garlic-herb flavor while adding freshness, spice, or tang, making the dish more complex and restaurant-quality.
Notes
- Use thin-skinned potatoes for even cooking and easy smashing; red, Yukon, golden, or fingerlings work best.
- Steaming and chilling the potatoes ahead improves texture and enhances nutritional benefits.
- Do not overcrowd the pan while frying; give each potato room for a crisp, golden crust.
- Fresh herbs provide the best flavor, but dried herbs can be used in a pinch.
- Adjust oil quantities as needed to ensure potatoes crisp evenly without sticking.
- Optional toppings like chili flakes, gremolata, or zhoug can elevate flavor for a gourmet touch.
Chef’s Secrets for Perfect Smashed Potatoes
Achieving the perfect herby smashed potatoes comes down to a few key techniques.
First, steaming the potatoes until just tender and then chilling them allows the interior to stay creamy while the exterior crisps beautifully.
Use a sturdy potato masher or skillet bottom to ensure even flattening, avoiding over-squashing.
When frying, resist the urge to constantly move the potatoes—they need a little stillness to develop that signature golden crust.
Lastly, infusing olive oil with fresh garlic and herbs at medium heat releases rich aromas and layers of flavor that coat each potato perfectly.
Small details like these transform simple potatoes into a standout side dish.
Serving Suggestions for Herby Potatoes
These herby smashed potatoes are incredibly versatile and pair well with a variety of dishes.
Serve alongside roasted vegetables, grilled tofu, seared tempeh, or your favorite plant-based protein for a satisfying vegan meal.
They also make a delightful breakfast addition when paired with sautéed greens or avocado.
For an extra flavor boost, drizzle with chimichurri, harissa, gremolata, or zhoug.
Garnish with freshly cracked black pepper and a pinch of chili flakes to enhance visual appeal and taste.
Storage Tips to Maintain Freshness
Cooked smashed potatoes store exceptionally well.
Allow them to cool completely, then transfer to an airtight container and refrigerate for up to 3–4 days.
To reheat, gently warm in a skillet with a splash of olive oil to restore crispiness.
Avoid microwaving for extended periods, as this can make them soggy.
For long-term storage, you can freeze cooked potatoes after frying.
Simply flash-freeze on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheat in an oven or skillet to regain their signature crunch.
Frequently Asked Questions
1. Can I use other types of potatoes?
Yes, thin-skinned potatoes like red, Yukon, fingerlings, or golden potatoes work best.
Avoid very large or starchy varieties like russets, as they can fall apart when smashed.
2. Is it necessary to chill the potatoes before frying?
Chilling is recommended but not mandatory.
Cooling the potatoes improves texture, helps them hold their shape, and can slightly boost resistant starch content, which is beneficial for gut health.
3. Can I make this recipe oil-free or lower in fat?
While the olive oil contributes to the crispiness and flavor, you can reduce the amount or lightly spray the skillet with cooking spray.
Keep in mind that the crust will be less pronounced without oil.
4. How do I achieve maximum crispiness?
Ensure potatoes are evenly smashed to about ¾-inch thick, fry in a hot skillet without overcrowding, and resist flipping too often.
Using a cast-iron pan also helps achieve a perfect golden crust.
5. Can I prepare this recipe ahead of time for meal prep?
Absolutely! Steam the potatoes ahead, store in the refrigerator, and smash just before frying.
This makes them ideal for weeknight dinners or prepping for larger meals, maintaining both flavor and texture.
