These perfect potatoes began life as a humble, minutes-to-prepare side dish for winter evenings and quickly became a Thanksgiving staple. Mashed potatoes are wonderfully classic but can be – let’s face it – a little yawn-inducing and heavy. Think of these as loaded holiday french fries – fragrant, showy and right at home under a generous pour of gravy.
Make It Yours For an extra flourish, add a little stack of grated Parmesan to each potato during the final minutes of roasting.
Smashed Garlic and Herb Potatoes
Serves | 8 to 10 |
- 2½ lbs red potatoes, scrubbed and quartered
- 1 Tbsp kosher salt
- ½ cup plus 1 Tbsp olive oil, divided
- 2 Tbsp fresh thyme leaves
- 2 Tbsp finely chopped fresh rosemary leaves
- 4 cloves garlic (2½ to 3 Tbsp), minced
- sea salt and freshly ground black pepper
| Preparation | In a large stockpot, add potatoes and enough cold water to cover potatoes by 1 inch; add salt to pot. Bring to a boil; boil for 10 minutes or until potatoes are fork-tender. Drain potatoes, and place back in hot pan to dry, 5 to 10 minutes. Meanwhile, add ½ cup oil, thyme, rosemary and garlic to lidded jar; secure lid, and shake to blend, and set aside. Preheat oven to 425°F.
Brush lipped sheet pan with remaining 1 Tbsp olive oil; set potatoes on pan, spaced evenly. Gently mash potatoes using a potato masher, leaving them in slight mounds. Season with salt and pepper over top; brush potatoes all over with oil-herb mixture. Season again generously with salt and pepper, and roast for 30 minutes on middle rack of oven, until bottoms and skins are very crispy and deep golden brown.