Cooking Lucid
Crispy Smashed Potatoes with Herb Oil
Boiled, smashed, and roasted until shatteringly crisp with a garlicky herb oil drizzle. The viral potato side that beats fries at the cookout.
Prep 10 min
Cook 45 min
Total 55 min
Serves 6
Ingredients
Step 1 — Potatoes
- 2 lbs baby Yukon Gold potatoes
- Kosher salt
- ¼ cup olive oil
- ½ tsp black pepper
Step 2 — Herb oil
- ¼ cup olive oil
- 3 garlic cloves (minced)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh chives (chopped)
- 1 tsp lemon zest
- Flaky sea salt
Instructions
- 1
Boil and smash
Boil potatoes in salted water 15–18 minutes until fork-tender. Drain and let steam dry 5 minutes. Place on a lined baking sheet and smash each potato with the bottom of a glass until ½ inch thick.
- 2
Roast until crisp
Preheat oven to 425°F. Drizzle with olive oil, salt, and pepper. Roast 35–40 minutes until deeply golden and crisp at the edges.
- 3
Finish with herb oil
Stir garlic, parsley, chives, and lemon zest into olive oil. Spoon over hot potatoes and finish with flaky sea salt.
Nutrition per serving: 210 cal · 3g protein · 28g carbs · 10g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
