Smashed potatoes are a perfect side dish for any occassion. Outdoor barbecue? Easter dinner? Sunday night with family or friends? Smashed potatoes. And the beauty is that you can change up the herbs you use to match the season, or of course, your preferences!
As I write this, we’re heading into Spring and I am feeling all things fresh, new and green, so created this version with green onions and dill — a quintessential spring flavor combination in my book!
I made this recipe with mini red potatoes, but other mini potatoes would work as well. The mini size is important because when you smash them, the potatoes spread out. If your’e working with large potatoes, you’ll end up with very large smashed potatoes!
To get the smashed potatoes to be crispy, first boil them (technically, they’re done after this point – you really could eat them right away!) and then finish them off in the oven to get those crispy edges we love so much.
Also, feel free to be veryyyyy heavy handed with the herbs in this recipe. They’re added at the end, like a garnish, but they bring so much bright flavor to the dish. Your guests can choose how “herby” they’d like their potatoes to be!
I hope you enjoy this recipe and all the variations that can come with it! They would be wonderful with rosemary, or sage, or even add a bit of spicy heat with some cayenne or red pepper flakes. Test it out and let me know what you think! Happy cooking!
Smashed Potatoes with Green Onion & Dill
- 2 lb mini red potatoes or other small potatoes
- 2 Tbsp olive oil
- 3 Tbsp unsalted butter
- 2 tsp garlic minced
- 2 Tbsp dill chopped
- 2 Tbsp green onion chopped
- ½ tsp salt
- ½ tsp black pepper
- Preheat oven to 450 degrees Fahrenheit. Prepare a rimmed baking sheet and drizzle with olive oil.
- Bring a large pot of water to a boil; add potatoes. Boil 20 minutes or until tender and potatoes can easily be pierced with a fork. Drain and set aside to cool slightly.
- Mince garlic and chop green onions and dill. Melt 3 Tbsp butter.
- Place boiled potatoes on the prepared baking sheet, allowing space between each. Using the base of a wide, round glass (or another flat object for pressing the potatoes), gently press the potatoes until they are approximately 1/2 inch thick. If the potatoes are sticking to your glass, spray your glass with cooking spray, or drizzle with olive oil. There is some wiggle room here, but do not press all the way down to the baking sheet. Repeat until all potoatoes are smashed.
- Brush the smashed potatoes generously with the melted butter. Sprinkle with the minced garlic, salt and pepper.
- Roast in the oven for 18-20 minutes, or until potatoes are crispy and browning on the edges. Remove from oven and transfer to a serving dish.
- Sprinkle generously (really!) with chopped dill, chopped green onions, and additional salt and pepper, if desired.