If you're looking for a flavorful and versatile side dish, these Herbed Smashed Potatoes are a must-try! They’re incredibly easy to make and pair beautifully with just about any main course—whether it’s chicken, steak, pork, or even a hearty vegetarian entrée. This simple potato recipe uses new potatoes or Baby Dutch potatoes, smashed to crispy perfection and infused with fresh herbs for maximum flavor.
One of the best things about this dish is how customizable it is. You can mix and match herbs like rosemary, thyme, and basil depending on what you're serving—or what you have on hand. For an extra touch of indulgence, sprinkle a little Parmesan cheese over the top before roasting. These crispy-on-the-outside, fluffy-on-the-inside smashed potatoes with herbs are perfect for weeknight dinners, backyard BBQs, or even holiday spreads. Give them a try and let me know how you like to flavor yours!
These work great year round with just about any dinner! Try it with rosemary and parmesan and you will be leaving raving reviews! HA!
If you like potato side dishes try my Twice Baked Potatoes or these Oven Roasted Potatoes with Lipton Soup!
Ingredients
- baby dutch or red potatoes
- kosher salt
- black pepper
- olive oil
- dried herbs: basil, thyme, rosemary
- parmesan cheese
See exact quantities in recipe card below!
Instructions
-In a large pot filled halfway with water, bring to boil and liberally salt water. Add potatoes, and boil for 15 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. Line your potatoes 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, spreading around if necessary. Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Drizzle a little more olive oil. Place into oven and bake for 20 minutes, or until browned on the top. If desired sprinkle on Parmesan cheese, or top with a dollop of sour cream.
See video below to watch the recipe in action!
Storage
These store great in an airtight container for 3 days in refrigerator. They reheat amazing! Microwaving them is quick and painless. If you like a crispier potato I suggest popping them in the air fryer for 3-4 minutes at 400! Check the temperature and add another minute if needed. This is my favorite way!
Equipment
Do you need a good sheet pan? Try these! I love quality kitchen tools. It truly makes a difference in the joy of cooking dinner!
FAQs
Absolutely!
It only takes about 15 minutes. Just until a fork can pierce the potato.
Kids in the Kitchen
This Herbed Smashed Potatoes recipe is a great way to get kids involved in the kitchen! Little hands can help wash the potatoes, sprinkle on herbs, and even smash the cooked potatoes with a fork or potato masher (the most fun part!). It’s a simple, hands-on side dish that teaches basic cooking skills and builds confidence—all while making a delicious meal together!
More Sides
Desserts!
- Mini Brownie Bites
- S'mores Board with Indoor Fire Pit
- Ugly Cinnamon Butter Cake
- Fruity Rice Krispie Treats
Herbed Smashed Potatoes
Ingredients
- 8 Baby Dutch or red potatoes
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoon olive oil divided
- 1 teaspoon dried basil leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary
- ¼ cup Parmesan cheese
Instructions
- In a large pot filled halfway with water, bring to boil and liberally salt water. Add potatoes, and boil for 15 minutes, or until they are fork tender. Strain; set aside.
- Preheat oven to 450℉. On baking sheet, drizzle some olive oil onto the sheet, and spread around. Line your potatoes 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, spreading around if necessary. Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Drizzle a little more olive oil. Place into oven and bake for 20 minutes, or until browned on the top. If desired sprinkle on Parmesan cheese or top with a dollop of sour cream.
Madelyn Tannery says
Love these! I make them with almost every meal!
Misty Tannery says
YES! I love them so much too!