Herbed Smashed Red Potatoes
Crispy on the bottom, soft on top, lightly sprinkled with delicious herbs and topped off with butter! That’s what made these Herbed Smashed Red Potatoes taste so amazing!
Bring a pot of salted water
to a boil over medium heat.
Add the potatoes and cook until tender
and you can insert a fork into them,
about 15 minutes depending on their size.
Drain potatoes and let cool just
until you can hold them.
Pour a nice coating of olive oil
onto a large baking sheet.
Place the potatoes on the pan keeping
them apart. Roll the potatoes in the
oil on the pan either with your hands or
use a brush, coating the potato with the oil.
Using a fork, press on the center of the
boiled potatoes breaking them open.
Drizzle olive oil over the top. Sprinkle
the herbs evenly over the potatoes.
Bake in a preheated 450 degree oven
for 20 minutes or until they are a
golden brown on the bottom and
the top is slightly brown.
Brush the butter over the potatoes.
Use a spatula and place onto
a serving plate and serve.
Herbed Smashed Red Potatoes
- 8 red potatoes, rinsed with a brush
- 3 Tbsp. butter, melted
- olive oil
1/4 tsp each:
- garlic powder
- Bring a pot of salted water to a boil over medium heat. Carefully add the potatoes, boiling for about 15 minutes or until tender and you can push a fork into the center. Time depends on the size of the potatoes.
- Drain the potatoes and let cool just until you can hold them.
- Pour a nice coating of olive oil onto a large baking sheet. Using a brush, coat the bottom of the pan.
- Place the potatoes on the pan keeping them apart. Using you hands or the brush, completely coat the potatoes with the oil on the pan.
- Using a fork, press down on the center of the potatoes breaking them open.
- Drizzle a little olive oil over all of the potatoes. Evenly sprinkle the herbs on top of the potatoes.
- Bake in a preheated 450 degree oven for about 20 minutes or until the bottoms are crispy brown and the tops are a light brown.
- Brush the melted butter on top of the potatoes.
- Place on a plate and serve.
Categories: Potato, Spices/Seasoning
These look delicious! I can’t have the spices, but I’m going to try them with only the olive oil. I’ve also cut them in quarters and baked with olive oil. In the past with rosemary. I really need to get some red potatoes and start cooking! Thank you, Diane! 😊
Oh they will still be good! The most flavor came from the crispy bottom. It was like it caramelized and the flavor was superb!
Thank you so much!
Thank you these are fabulous!
Fabulous ~ I want a serving. Kudos Diane ❤❤👅
Thanks Jack! Have a great weekend!
These would be a great addition to a big breakfast. Diane. I have some baby reds to use up, so I’ll try them. Thank you!
They are great for breakfast and supper. I made mine with bratwurst. Enjoy!!!! Thanks Angela!
Not very pretty, Diane, but I’m sure they taste good!
Yes they were difficult to get a good picture when they are smashed…lol. They did taste amazing though. Thanks for your honest comment Janet!
I’m bookmarking this one! Can’t wait to try it.
Thank you they are definitely worth trying Diana. That crispy bottom was so good!
I hope to try them soon!
It looks beautiful. Thank you for inspiration. I will make it from ordinary and sweet potatoes, because I have one.
You’re welcome! I have never tried it with sweet potato, great idea!
Thanks they tasted really great! The crispy bottom was the best part!!!
Potatoes are about like oysters to me, I like them any way you can make them.
Any time you put the words “potato” and “smashed” together, only good things can happen.
Believe it or not Matt, this is the first time I have made anything “smashed!” My goodness did we love them!
My mom loved these and the new potatoes – she cooked them up and covered them in butter and could make a meal out of them.
I don’t think I have ever tasted a bad red potato. I could make a meal out of them too.
My mom used to also make potato salad with them and if they were “new”, she’d scrub therm well, leave the skins on – made it more colorful looking cold dish.
I completely forgot about them in potato salad! Thanks for the reminder Linda!
You’re welcome Diane – yes, she always boiled extra redskins for tater salad. 🙂
These look delicious. I love red potatoes and usually cut them in quarters and bake them with olive oil. I never thought of smashing them.
Smashing them gave a large crispy bottom that tasted so good! Thanks!
They sound wonderful Diane – that’s a must-try recipe.
This was my first time making this and it won’t be my last. Thanks Joni!
I made your asparagus with Parmesan cheese yesterday and it was good too! A small extra ingredient made a big difference to the flavour.
I am so glad you liked it! I have a grocery bag full in the refrigerator I need to eat! I love changing up the ingredients for different tastes.
my husband and I are alllll about the potatoes- & this recipe looks phenomenal!! Thank you for sharing, Diane!!
You’re welcome! We didn’t finish all of them and the next day I microwaved the leftovers and they were just as good! Enjoy Mackenzie!
Yes! Get in my belly – ha!
Wonderful approach for changing how you serve potatoes!
Thank you Bernice!
The picture alone made me hungry! Thanks for sharing this recipe.
Thank you they tasted amazing! The crispy bottom was like it caramelized and the flavor…..yummmm!
Oh God!! As soon as I come to your page I start feeling hungry!!
Hahaha good thing I only post one recipe at a time…lol Thanks!
I’m going to have to try this! Love potatoes in all forms!
Awesome they are really good. Red potatoes have their own unique flavor. Enjoy Emily!
Yum!! I had no idea this was so easy. Thanks so much!
You’re welcome! Red potatoes are amazing any way you fix them in my book!
I can’t wait to try these!
They are so good enjoy!