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Crispy Smashed Potatoes With Lemon & Herbs

These Crispy Smashed Potatoes from Giada De Laurentiis are one of my all-time favorite potato recipes. Everyone loves crispy smashed potatoes, but these are next level thanks to a generous coating of lemon herb dressing.

They are bright and herby, crispy and tender, and all-around fantastic. They’re also Vegan! Serve these crispy smashed potatoes alongside your favorite grilled main (veggie burger, fish, steak, you name it!) for a side dish that just might steal the show.

 

View Instructions

Photo Credit: Elizabeth Newman

Servings

4

Ready In:

45 Min

Good For:

Lunch, Dinner

Crispy Smashed Potatoes – Ingredients

  • 2 pounds baby or fingerling potatoes

  • 1/4 cup olive oil, plus extra as needed

  • 3 cloves garlic, peeled and halved

  • 3 tablespoons olive oil

  • 3 tablespoons fresh lemon juice

  • 2 tablespoons chopped fresh parsley leaves

  • 1 tablespoon chopped fresh thyme leaves

  • 2 lemons, zested

  • Kosher salt and freshly ground black pepper

Step by Step Instructions

Step 1

For the potatoes: Place potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring water to a boil over medium heat and cook until potatoes are tender, about 20 to 25 minutes. Drain potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.

Step 2

In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes.

Step 3

Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.

Step 4

For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Step 5

Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste. Transfer the potatoes to a serving bowl and serve.

Recipe by Giada De Laurentiis

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