Crispy Smashed Red Potatoes is the ultimate side for steak night. We grilled up some local Montana T-Bone Steaks tonight and I always love making roasted baby red potatoes with summer grilled steaks. I’ve made smashed potatoes before but with baby gold potatoes, they were delicious, but red potatoes seem like they get crispier when roasted. I don’t know what it is, could be a starch content thing but the reds were sooooo much crispier.
When I’m roasting potatoes, I always toss the potatoes in the usual suspects; Thyme, Rosemary, Onion Powder, Garlic Powder and Smoked Paprika. I use fresh herbs but you can definitely use dried here.
I’ve seen a couple other recipes for smashed potatoes and if I’m being honest here, they don’t quite look “smashed” enough. I use the bottom of a glass and really squish em’. The outside gets so crispy and browned when roasting and that’s what you want. I want it to crunch when biting into it but still have the creamy tender center. Think of it like a thick chip.
Serve with a side of sour cream and dip those babies like there’s no tomorrow.
Crispy Smashed Red Potatoes
I use fresh herbs in this recipe but if you have dried on hand then by all means use them! 1 tablespoon each, this might seem like a lot but trust me it's not when you brush it evenly on the potatoes, they are herby and delicious.
Ingredients
- 12 whole Baby Red Potatoes
- 1/3 cup Olive Oil, plus more for drizzling
- 1/2 teaspoon Kosher Salt and Ground Black Pepper
- 1/4 teaspoons Smoked Paprika
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 4 sprigs Fresh Thyme, leaves stripped and chopped
- 2 sprigs Fresh Rosemary, leaves stripped and chopped
Directions
- Step 1 Preheat your oven to 450 degrees F.
- Step 2 In a large pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until fork tender. Drain well in a colander and prepare your sheet pan.
- Step 3 Drizzle olive oil onto a large sheet pan {about 2 tablespoons}, use a brush to coat the entire pan. Line your potatoes evenly on the sheet pan making sure they are spaced apart for smashing. Use the bottom of a glass to smash each potato.
- Step 4 Mix together 1/3 cup olive oil, kosher salt, ground black pepper, smoked paprika, garlic powder, onion powder, chopped thyme and chopped rosemary. Use a brush to coat each top of the potatoes evenly with oil mixture.
- Step 5 Place into oven and bake for 20 minutes until crispy and golden brown. Remove and serve immediately. Enjoy!
Savor and Enjoy!
Have you ever added Parmesan cheese to this mixture?
Best to start potatoes in cold water.