Description
These crispy, golden potatoes are soft and fluffy on the inside, with crunchy edges flavored with garlic and herbs. They’re the perfect side dish for any meal—easy to make and totally irresistible!
Ingredients
Units
Scale
- 1 1/2 lbs (700g) baby potatoes (red, yellow, or fingerling)
- 3 tablespoons olive oil (or melted butter)
- 4 cloves garlic, minced
- 1 teaspoon fresh rosemary or thyme, chopped (or 1/2 teaspoon dried herbs)
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for extra crispiness)
Instructions
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Boil the potatoes
- Place the potatoes in a large pot, cover with water, and add a generous pinch of salt.
- Bring to a boil and cook until the potatoes are fork-tender (15–20 minutes).
- Drain and let them cool slightly.
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Preheat the oven
- Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
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Crush the potatoes
- Place the boiled potatoes on the baking sheet.
- Use the bottom of a glass, measuring cup, or potato masher to gently press each potato until flattened but still intact.
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Season the potatoes
- In a small bowl, mix olive oil, minced garlic, rosemary, paprika, salt, and pepper.
- Brush or drizzle the garlic oil mixture generously over the crushed potatoes.
- Sprinkle with Parmesan cheese if using.
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Bake until crispy
- Roast in the oven for 25–30 minutes, or until the potatoes are golden brown and crispy on the edges.
- For extra crispiness, broil for an additional 2–3 minutes at the end.
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Garnish and serve
- Sprinkle with fresh parsley and a little more salt before serving.
- Serve hot with sour cream, aioli, or your favorite dipping sauce.
Notes
- Add a pinch of chili flakes for a spicy kick.
- Swap rosemary for fresh dill or parsley for a different herb flavor.
- You can make these in an air fryer at 400°F (200°C) for 15–20 minutes for a faster version.