Crispy Herb Smashed Redskins are going to be one of your favorite new side dishes! Herby, garlicky, potato-ey deliciousness inside with wonderfully crispy, golden edges…these potatoes are divine. Plus you can make them ahead!
And what’s not to love about that?
The first time I made these potatoes I was following a recipe that was probably either from Bon Appetit or Cooks Illustrated. I remember starting off using the measurements they provided. But by the time I popped them in the oven I’d adjusted the garlic, olive oil and cheese amounts. I’d subbed the herbs called for in the recipe for those growing in my garden. And I’m pretty sure I never actually weighed my potatoes.
They were so good that they instantly became a family favorite! Over the last 20-plus years I’ve made them more times than I can count. And You know what? I don’t think I looked at the actual recipe even once after that first time.
Sometimes You Don’t Need A Recipe
Some things require more accuracy than others. Sometimes measuring exactly is really important or cook time is crucial. Baking falls into this category. Or if you’re making a dish with a very specific flavor profile the exact combination of seasonings may not allow for substitutions.
But for so many other things? The specifics can get in the way and complicate the process. Some things are better left open to interpretation, to flavor tweaking, to what’s available in your cupboards, garden, refrigerator. And some dishes are the perfect vehicles for learning to trust yourself in the kitchen.
I believe these potatoes are one of those things. So, there are no measurements here and ingredients and times are flexible and loose. It’s a recipe without a recipe and it’s going to be delicious!
Trust yourself 🙂
Boil The Potatoes First
Boil smallish redskin potatoes in salted water until tender enough that a sharp knife slips in and out easily (about 20-30 minutes depending on the size of your potatoes). Remove to a work surface to dry and cool enough that you can handle them.
While The Potatoes Cook Mix Up Some Flavor!
You’re going to eyeball this, depending on the amount of potatoes you’re preparing.
Pour a good amount of olive oil into a mixing bowl. Smash and chop a garlic clove (or two) and toss it in. Chop a bunch of herbs that sound good to you (I used parsley, chives and thyme here) and add them to the olive oil. Grate some parmesan cheese and stir that in, too. Season it with salt and pepper.
Taste it. Maybe you add some lemon zest if it’s hanging around? More herbs? Maybe it’s perfect the way it is. There is no right and wrong here…only what tastes good to you!
Drizzle, Smash, Drizzle Again
Drizzle a pan with olive oil. One by one place the warm potatoes on the pan, smashing just enough that they still hold together but the tops are nice and scraggly with lots of places for your olive oil-herb mixture to stick. You can use a fork, the bottom of a glass, a potato masher, whatever works for you. You want a pan big enough that the potatoes will have a little bit of room around their edges so they can get nice and crispy.
Now, make sure your herb mixture is thin enough to coat all of the potatoes, add a little more olive oil if you need to. Spoon some of that garlicy, herby, cheesy goodness onto each potato.
Making Them Ahead?
Another reason I love these potatoes is that they’re great for making ahead! Prepare them up to the point that they’re drizzled with oil. Then cover and chill up to a day before. When you’re ready to finish the potatoes, remove them from the fridge and let them sit at room temp for 30 minutes. Then continue with the roasting directions.
Roasting Your Crispy Herb Smashed Redskins
Cover with foil and cook at 400°f for about an hour. uncover for the last 30 minutes or so to get them nice and crispy and golden.
If they aren’t crispy and golden enough, crank the temperature up to 475°f and let them go a little longer until they are!
The cook temp and time is pretty flexible. If the potatoes are the only thing in your oven use the time/temp I suggest here.
But, maybe you want to cook them at the same time as something that requires a different temperature? I’ve cooked these at 375°f a little longer and I’ve cooked them at 425°f a little less time. You’ve already boiled the potatoes, so they won’t be underdone. Roasting is what infuses the flavor and gives them the crispy edges (the best part, IMO), so whatever time/temp you use? Uncover towards the end and don’t be afraid to crank up the heat for a few minutes until they’re golden and perfect!
What To Serve Them With
These potatoes are a great side dish for pretty much anything! Most recently I’ve served them with Andouille Stuffed Boneless Chicken with Cajun Cream Sauce and with Crispy Citrus Rubbed Wings With Feta Cream (coming later this week!). For a delicious vegetarian dinner pair them with a salad like this beautiful, fresh Garden Bean Salad with Citrus Vinaigrette. No matter what you serve them with, you’re going to love them!
As always, I love to hear how my recipes turn out for you and I especially love to see your pictures! Tag me on IG or FB @breathingandcooking with your creations!
And don’t forget to breath, trust yourself…and enjoy the process!
- small redskin potatoes
- olive oil
- grated parmesan cheese
- salt and pepper
- fresh herbs
This recipe without a recipe is loose and flexible with measurements and flavors intentionally left up to you. Make it yours and enjoy the process 🙂
- Place potatoes in a pot of salted water to cover. Bring to a boil and cook potatoes until a sharp knife slips in and out easily, 20-30 minutes depending on the size of your potatoes. Remove potatoes from water and allow to cool slightly. Pat them dry.
- While potatoes cook make the olive oil mixture. Pour a good amount of olive oil into a mixing bowl. Smash and chop a garlic clove (or two) and toss it in. Chop a bunch of fresh herbs that sound good to you (parsley, chives, thyme, rosemary- whatever you like) and add them to the olive oil. Grate some parmesan cheese and stir that in. Season with salt and pepper. Taste. Adjust.
- Drizzle a pan with olive oil. One by one place the warm potatoes on the pan, smashing just enough that they still hold together but the tops are nice and scraggly with lots of places for your olive oil-herb mixture to stick. Use a fork, the bottom of a glass, a potato masher, whatever works for you. You want a pan big enough that the potatoes will have room around their edges to get nice and crispy.
- Make sure your herb mixture is thin enough to coat all of the potatoes, adding more olive oil if you need to. Spoon some of that garlicy, herby, cheesy goodness onto each potato.
- Cover with foil and cook at 400°f for about an hour, uncovering for the last 20-30 minutes to get them crispy and golden. If they aren’t crispy and golden enough, crank the temperature up to 475°f and let them go a little longer until they are!