The potato recipe you never knew you were missing until now…Crispy Herb Smashed Potatoes. They are crispy on the outside but soft and fluffy on the inside. Served with a zesty horseradish sauce that you will want to put on everything.
An Easy Side Dish Recipe
My love of side dishes is still going strong. Sometimes I will pick a certain entree at a restaurant based on the side dishes alone. In a perfect world, you could just go out to eat and order an entree that’s entirely made up of a few of your favorite side dishes.
If you are a side dish lover, this Smashed Potatoes recipe is for you. It’s easy (not quick, but not difficult), budget friendly and just down right delicious.
The beauty of smashed potatoes is that they are perfectly soft and fluffy on the inside, which having the fantastic crispy surface on the outside.
You can season them however you like. I chose garlic, onion and parsley for this recipe. I used dried herbs and garlic powder to prevent them from burning when cooking in the oven.
After boiling the potatoes, you’ll want to let them cool just slightly so you can smash them down on a sheet pan. I used a heavy glass cup to smash them that had a ridge on the bottom instead of being smooth. I liked the end result because it gave the potatoes little ridges that got extra crispy in the oven.
If you don’t have a heavy glass cup, you can also use a potato masher or simply a fork. The thinner you get the potatoes, the crispier they will be.
Smashed Potatoes with Zesty Horseradish Dip Recipe
If you make this recipe, please let us know what you think. We honestly love feedback!
Herb Smashed Potatoes with Horseradish Dip
Garlic and onion flavored Smashed Potatoes are an easy, delicious recipe that taste even better with this zesty horseradish dip.
- 24 oz baby red potatoes (1 lb, 8oz bag) (you can also use small gold potatoes as well)
- 2-3 tbsp extra virgin olive oil
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Plain Greek Yogurt
- 2 tbsp prepared horseradish
- 1/2 tsp rice wine vinegar
- 1/2 tsp worcheshire sauce
- 1 tsp fresh chives, minced
- salt and pepper (to taste)
Add the potatoes to a large pot and cover with water. Bring to a boil and cook until potatoes are fork tender (about 15 minutes)
Drain potatoes and allow to cool just slightly
Preheat over to 425 degrees F
Brush large baking sheet with 1 tbsp olive oil. Place potato on baking sheet and smash down with a heavy glass cup. Repeat with all potatoes
Brush remaining olive oil over all potatoes, then season with garlic, onion, dried parsley, salt and pepper.
Place in oven to cook until tops are crispy, abut 45 minutes
Allow to cool slightly and serve with horseradish sauce
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Last modified: November 21, 2022