These Garlic Herb Smashed Potatoes are oven-roasted until crispy before getting topped with a lemon, garlic, and parsley sauce! They are crispy, flavorful, and easy to make!
Key Ingredients
These potatoes are gluten-free, dairy-free, and vegan, making them a crowd-pleasing side dish! Here are some of the key ingredients:
- Potatoes: I recommend using mini gold potatoes. Mini red potatoes would work just fine, but I would not use russet or large potatoes. The smallness of the mini golds ensures crispiness.
- Garlic: I love garlic and these potatoes are a garlic-lovers dream! If you prefer a mild garlic flavor, you can certainly reduce the number of garlic cloves used.
- Lemon: The lemon juice helps cut some of the intensity of the raw garlic.
- Parsley: The chopped parsley adds a freshness to this side dish.
Prep ahead tips
These smashed potatoes are one of my favorite dishes for serving company, or even on a weeknight! This lemon parsley sauce can be prepped the day before and kept in an airtight container in the refrigerator.
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Since the potatoes are oven-roasted, there is little hands-on cooking time the 40 minutes before serving. Boil and smash the potatoes 1-1.5 hours before serving. You can keep them at room temperature. 40 minutes before serving, drizzle them with olive oil, salt, and pepper and pop them in the oven.
Expert tips
- The potatoes are perfectly crisp on the outside and soft on the inside. While they will look delicious after 20 minutes of baking, the key is to let them reach their perfect crispiness level.
- Smashed potatoes are so versatile. While this lemon, garlic, and parsley sauce is my favorite way to top them, you can get creative with other sauces. I have also topped them with cheddar or parmesan cheese the last two minutes and served without sauce.
- Don't overcrowd the baking sheet. If the baking sheet is crowded, the potatoes will steam rather than get crispy. If the sheet pan starts to get full, grab a second sheet pan.
More oven-roasted side dishes
- Roasted Asparagus with Parmesan
- Roasted Broccolini
- Roasted Carrots with Pancetta
- Loaded Twice Baked Potatoes
If you try these garlic herb smashed potatoes, I'd love to know what you think in the comments below!
📖 Recipe
Garlic Herb Smashed Potatoes
Ingredients
- 1.5 lb mini gold potatoes
- 2 tablespoon olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
Lemon and Parsley Sauce
- garlic cloves grated
- 2 tablespoon lemon juice about 1 lemon
- ¼ cup finely chopped Italian parsley
- 3 tablespoon extra virgin olive oil
- ½ teaspoon Kosher salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with a non-stick mat or parchment paper.
- Bring a large pot of water to a boil with the potatoes and a large pinch of salt. Boil the potatoes for 15-20 minutes, or until they are tender can easily be pierced with a fork. Drain.
- Place the potatoes on the prepared baking sheet. Use the back of a cup, a clean dishtowel, or a potato masher and gently press on each potato, one at a time, until smashed (don't press too hard or they will break apart). Drizzle the potatoes with olive oil and sprinkle with salt and pepper.
- Bake for 35-40 minutes, or until the bottoms of the potatoes are crispy and edges are golden brown.
- Meanwhile, make the lemon parsley sauce. In a small bowl, combine the grated garlic with the lemon juice. Stir in the olive oil, parsley, and salt.
- When the potatoes are crispy, remove them from the oven and top each potato with a small spoonful of lemon parsley sauce. Serve immediately.
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Kelly Burns says
I am making these delicious potatoes for Mothers Day!