If there’s one food that disappears fast at our house, it’s potatoes. We love them in just about every form, but these smashed red potatoes might be our all-time favorite. If I had my way, we’d be eating them every single day! They’re perfectly crispy on the outside, soft on the inside, and packed with flavor from rosemary, thyme, basil, salt, and pepper. Simple ingredients, but somehow they turn into something that feels a little extra special.
I actually discovered these while visiting my aunt, and I still remember the moment she pulled them out of the oven. That golden, crispy underside caught my eye immediately—and after one bite, I was hooked. If you love a good crunch like I do, this recipe is going to be right up your alley. There’s just something so satisfying about that contrast between the crispy edges and the fluffy center.
The best part? They’re way easier to make than they look. I used to assume anything that tasted this good had to be complicated, but these are surprisingly simple. If you’re already planning to spend time roasting potatoes, this is such a fun way to switch things up without adding much extra effort. It’s one of those recipes that feels impressive but is totally doable on a busy night.
These smashed red potatoes are also super versatile. You can keep them simple with just the herbs, or dress them up with a sprinkle of parmesan cheese for a salty, crispy finish. We also love serving them with a dollop of sour cream or Greek yogurt on the side—it adds a creamy contrast that takes them to the next level. However you serve them, they’re guaranteed to be a hit at the table.
If you’re looking for a new go-to side dish that’s easy, flavorful, and just a little bit addictive, this is it. Once you try them, don’t be surprised if they start making a regular appearance in your meal rotation—because around here, they definitely do!
Ingredients
- 6-12 red potatoes (the smaller ones work better)
- dried thyme
- dried basil
- dried rosemary
- salt
- pepper
- oil
Instructions
- In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15-20 minutes, or until they are fork tender. Strain; set aside.
- Preheat oven to 450 degrees F. Using a baking sheet, drizzle some olive oil onto the sheet, and spread around using hand (or paper towel). Line your potatoes up 4 to a row, 3 across, making sure they aren't too close to each other. Using a potato masher or strong fork, press down in the center to smash your potato; repeat for all potatoes.
- Drizzle olive oil over the tops of the potatoes, then brush around the entire potato (I used a basting brush). Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Place into oven and bake for 20 minutes, or until browned on the top.
