Smashed Garlic and Herb Potatoes

Smashed garlic and herb potatoes.

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.

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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