Smashed Potatoes with Herbs

Oven Baked Smashed Potatoes with Herbs – Easy Gluten Free, Vegan, Vegetarian Side Dish and Appetizer Recipe made with baby potatoes, herbs and olive oil. Best finger food recipe for entertaining, holiday season or game nights.

Smashed Potatoes with Herbs

Love Potatoes? Then you are going to love these Baked to Perfection Smashed Potatoes with Herbs. Dangerously Addictive Side or vegetarian appetizer for the holiday season, entertaining or game nights.

I mean it when I say these smashed potatoes are dangerously addictive because you cannot just eat one! Let me also go ahead and warn you to bake an extra batch because you will see them vanishing from the plate within seconds.

These Smashed Potatoes are crispy around the edges with a soft centre. They are smeared with herbs, olive oil, sea salt and then baked in the oven.

Smashed Potatoes with Herbs

The final touch is finely chopped garlic chives and spring onion greens which is garnished generously over the smashed potatoes before serving.

We all love potatoes, don’t we? I always have a bag of potatoes in my pantry as they are a great choice for stir fries, curries, sandwiches and for baking too.

I absolutely love baby potatoes and yes, with the skin on! These make ultimate sides or bite size appetizers. They are perfect finger foods for gatherings and can also be served with main course like garlic bread and sauteed vegetables.

I hardly have any leftovers when I bake these at home. In fact, my husband always complains there never isn’t enough for him to eat the next day.

While the smashed potatoes can be consumed as it is – Straight from the baking tray but having a side or dipping sauce would be a bonus.

You can serve these with any dips of your choice, either home made or store bought.

I have served these with garlic labneh which is basically hung curd (you can substitute with greek yogurt) with garlic, chives, black pepper and salt. These make a great dip for crackers too.

Smashed Potatoes served with garlic labneh

For this recipe, there is hardly any chopping involved. Once you mix the ingredients, all you need to do is wait for the potatoes to bake in the oven.

If you are planning to make this as a side for a party, I recommend doing the prep work a day in advance (boiling the potatoes) which saves time.

Potato Variety and Prep Work

  • I have used 750 gms (50 nos. ) of Baby Potatoes for the recipe. They are newly harvested baby potatoes which are sold in Indian markets during Winter season (Dec – Jan).
  • These variety of baby potatoes have a very thin skin, making it ideal choice for smashed potatoes or baking in general.
  • Scrubbing the potatoes is the key step as we are not peeling the skin.
  • Soak the potatoes for 10 minutes in water so that dirt and mud particles can be easily scrubbed off. After a good rinse, the potatoes are ready to cook.
  • I have pressure cooked these potatoes (no salt added as we are baking later with salt) until they are fork tender.
  • Fork tender means that the potatoes, once cooked, should be easily pressed or smashed with a fork and yet retain its shape (see photo below).
Boiled baby potatoes
smashing the potatoes using a fork
  • You can cook potatoes on stove top but it takes a while and constant monitoring. I prefer the pressure cooker as you can dump the potatoes and 5 whistles later, the potatoes are ready to be smashed and baked.

Once the potatoes are cooked and smashed, all you need is a baking tray and 30 minutes later, you have a tray full of golden brown potatoes ready to be devoured.

Smashed Potatoes with Herbs – How to Make

Grease a baking tray with olive oil.

Note – This is the most important step and I would request you to generously grease the baking tray to avoid the potatoes from sticking.

Do not use parchment paper or baking paper for lining the baking tray.

Preheat the oven at 200 Degrees Celsius for 10 minutes.

Once the potatoes are cooked in the pressure cooker, smash or press them lightly using a fork. Note – Don’t apply too much force, it will crumble and break.

Place the smashed potatoes in the tray one by one.

Note – The potatoes should not be placed one above the other. Use a big tray or bake in two batches if you plan to double the recipe. Each piece of potato should touch the baking tray while baking for a crispy texture on the sides.

Smashed potatoes lined on a baking tray

In a bowl, add olive oil, herbs, kashmiri red chilli powder and salt to taste. Note – You can use smoked paprika instead of kashmiri red chilli powder.

Herbs in Olive oil

Mix well and apply generously over the potatoes, ensuring the centre part of the potatoes also absorb the oil and herbs.

applying herbs mixed with olive oil over the boiled potatoes
potatoes ready to bake in oven

Place the baking tray inside the hot oven, bring down the temperature to 180 Degrees C and bake it for 30 minutes.

The potato will crisp around the edges while the centre will be soft.

Baked Crispy smashed potatoes with herbs ready to eat

Serve these appetizers with a dip of your choice.

Recipe Notes

  • The recipe can be easily doubled or halved according to your preference and availability of ingredients.
  • Butter can be used in place of olive oil. Melt, measure and then proceed with the recipe.
  • If using salted butter, adjust the quantity of sea salt in the recipe.
  • Since my potatoes were very small in size, I have used the fork to smash the potatoes. You can also use a potato masher but be careful not to mash it completely by applying a lot of force.
  • This recipe can be made with regular potatoes too but it tastes best with baby potatoes especially the bite size shape.
  • The recipe is Gluten Free and Vegan.

Some Vegetarian Appetizers or Side Recipes on the blog

Veg Cutlet – Gluten Free, Vegan Snack Recipe made in Air Fryer

Garlic Pull Apart Bread with Whole Wheat Flour

Hara Bhara Kabab – Kebabs with Spinach and Potatoes.

Smashed Potatoes with Herbs

Smashed Potatoes with Herbs

Vidya Narayan
Oven Baked Smashed Potatoes with Herbs – Easy Gluten Free, Vegan and Vegetarian Side Dish and Appetizer Recipe made with baby potatoes, herbs and olive oil. Best finger food recipe for entertaining, holiday season or game nights.
5 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4 people

Equipment

  • OTG for baking
  • Baking Tray (13" X 11"with 0.5" height)

Ingredients
  

1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml measurement

  • 750 gms Baby Potatoes 50 small size Potatoes used
  • 3 ½ tbsp Olive Oil Read Notes Below
  • ½ tsp Thyme
  • ½ tsp Rosemary
  • ½ tsp Kashmiri Red chilli powder
  • ¼ tsp Black Pepper Powder
  • 1 tbsp Spring Onion Greens finely chopped for garnish
  • 2 tsp Garlic Chives finely chopped for garnish
  • Sea Salt to taste

Instructions
 

  • Scrub and Wash the Baby potatoes couple of times to remove dirt or mud particles. Rinse, drain and keep aside.
    Boiled Baby Potatoes
  • Pressure cook the potatoes for atleast 4 to 5 whistles until they are fork tender.
  • Once cooked, smash them using a fork and keep aside.
    mashing the potatoes with fork
  • In a bowl, add olive oil, herbs, red chilli powder, pepper and salt to taste. Note – We will sprinkle some salt before baking so add accordingly.
    Herbs and Olive oil for potatoes
  • Brush oil generously (atleast 1/2 tbsp) on the baking tray. Pre-heat the oven at 200 degrees C for 10 minutes.
  • Place the smashed potatoes on the baking tray gently and then slather the potatoes with the oil and herb mixture. Ensure the oil seeps inside the potatoes and that every potato is covered with the herb and oil mix.
    Potatoes mashed and lined in baking tray
  • Sprinkle some sea salt on top and then place the baking tray in the oven. Bake the potatoes at 180 degree C for 30 minutes (or until they have crisped on the edges)
    applying olive oil and herbs to boiled and smashed potatoes
  • Once the potatoes are out of the oven, sprinkle garlic chives and spring onion greens. Serve with dip of your choice.
    Smashed Potatoes with Herbs

Notes

  • Cooking Time as mentioned above includes 30 minutes of baking + 20 minutes of pressure cooking. 
  • You can cook the potatoes on the stove top too. Add 6 cups of water to the above mentioned quantity of potatoes, add salt and then cook until they are fork tender (easily mashed with a fork).
  • The recipe can be easily doubled or halved according to your preference and availability of ingredients.
  • You can add a variety of herbs or even store bought Italian Seasoning for this recipe. 
  • I have not added garlic because I served the potatoes with garlic labneh. 
  • You can add smoked paprika powder instead of kashmiri red chilli powder. They are not spicy but just adds to the colour, hence used here. This ingredient can be optional too. 
  • Butter can be used in place of olive oil. Melt, measure and then proceed with the recipe.
  • I have used 3 & 1/2 tablespoons of olive oil for this recipe. Half tablespoon is used just to grease the baking tray so that the potatoes don’t stick and the edges crisp up while baking
  • If using salted butter, adjust the quantity of sea salt in the recipe.
  • Since the  potatoes were very small in size, I have used the fork to smash the potatoes. You can also use a potato masher but be careful not to mash it completely by applying a lot of force.
  • The recipe is Gluten Free and Vegan.
 
Keyword smashed potatoes recipe
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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. Aruna

    Hello can we do baby potatoes in actifry?

    1. Vidya Narayan

      Hi,

      Do you mean Air Fryer? Yes, you can but it will take some time especially if you are doing a large quantity as this one. Hope this helps. Thank you.

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