Get ready to transform ordinary potatoes into a crispy, zesty sensation that will make your taste buds dance! These Lemon Herb Smashed Potatoes are not just another side dish – they're a culinary adventure that combines the perfect crunch, tangy brightness, and herbal aromatics in every single bite. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this recipe promises to turn humble baby potatoes into a restaurant-worthy masterpiece that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
Instructions
- Wash the baby potatoes thoroughly under cold running water to remove any dirt or debris.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce to medium-high and simmer for 12-15 minutes until potatoes are fork-tender but not falling apart.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes to remove excess moisture.
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Transfer the potatoes to the baking sheet and gently smash each potato using a potato masher or the bottom of a glass, pressing down carefully to flatten while keeping the potato mostly intact.
- Drizzle olive oil over the smashed potatoes, ensuring each potato is well coated.
- Sprinkle garlic powder, dried thyme, salt, and pepper evenly across the potatoes.
- Bake in the preheated oven for 20-25 minutes until edges are crispy and golden brown.
- Remove from oven and immediately drizzle with fresh lemon juice.
- Serve hot as a delicious side dish, garnished with additional fresh herbs if desired.
Tips
- Choose small, uniform baby potatoes for the best smashing and crispy results.
- Ensure potatoes are completely dry after boiling to achieve maximum crispiness.
- Use a flat-bottomed glass or potato masher and apply gentle, even pressure when smashing to keep potatoes mostly intact.
- Don't skimp on the olive oil – it's key to getting those irresistibly golden, crispy edges.
- For extra flavor, try using fresh thyme instead of dried if available.
- Let potatoes cool on the baking sheet for a few minutes after removing from the oven to help them crisp up further.
- Serve immediately for the best texture and temperature.
- Experiment with additional herbs like rosemary or parsley for variation.
- Use parchment paper to prevent sticking and make cleanup easier.
- For a spicier version, add a pinch of red pepper flakes before baking.
Nutrition Facts
Calories: 283kcal
Carbohydrates: 37g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
