Smashed Potatoes Roasted in the Oven Recipe

Smashed potatoes roasted in the oven on a parchment-lined baking sheet.

5 from 1 vote

Smashed Potatoes Roasted in the Oven Recipe

Flavorful Smashed Potatoes Roasted in the Oven with crispy, golden edges are a versatile addition to any meal. Serve them alongside your favorite proteins for an easy and satisfying dish.

Prep Time5

Cook Time45

Total Time50

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 172kcal

Author: Andrea

Ingredients

1 1/2 pounds small yellow potatoes
3 tablespoons olive oil
1 tablespoon butter melted
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon ground thyme
Sea salt and pepper to taste

Instructions

Place the potatoes in a saucepan and fill the pan with water to cover the potatoes. Bring the water to a boil, then reduce the heat and simmer for 20 minutes, until the potatoes are tender. Drain the water.
While the potatoes are cooking, preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius) and line a baking sheet with foil or parchment.
In a small bowl, whisk together the olive oil, butter, balsamic vinegar, garlic, basil, sage, and thyme.
Place the cooked potatoes on the prepared baking sheet. Gently press down on the potatoes using a potato masher or a glass, so they are partially smashed.
Spoon the olive oil mixture over each potato, then sprinkle with salt and pepper. Bake for 25 minutes, until the potatoes are crispy and browned. Serve hot.

Notes

STORE smashed oven potatoes in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended, as they may lose their crisp texture and become soggy.

To REHEAT refrigerated leftovers, preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius) and warm them for a few minutes until crispy again.

For smaller portions, reheat in a skillet over medium heat to restore crispiness. Avoid microwaving for the best texture.

Nutrition