Panfried Smashed Potatoes
Crispy, golden, and bursting with flavor, Panfried Smashed Potatoes are the ultimate comfort food side dish that blends simplicity with gourmet flair. Made from tender baby potatoes that are boiled, gently smashed, and then panfried to perfection, this recipe achieves a delightful contrast of creamy interiors and crackling, crispy edges. Infused with the savory aroma of garlic, fresh rosemary or thyme, and a hint of butter, these potatoes are elevated with a final sprinkle of parsley for a fresh, herby finish. Ready in just 40 minutes, they’re perfect for weeknight dinners or entertaining guests. Serve them as a standalone snack or alongside roasted meats, seafood, or grilled vegetables for a truly satisfying meal. Keywords: crispy smashed potatoes, panfried baby potatoes, garlic herb potatoes, easy potato side dish.
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 2 teaspoons salt
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary or thyme, chopped
- 2 tablespoons unsalted butter
- 0.5 teaspoons black pepper
- 0.25 teaspoons chili flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
Wash the baby potatoes thoroughly and place them in a large pot. Fill the pot with water, covering the potatoes by at least an inch. Add 1 teaspoon of salt and bring to a boil over medium-high heat.
Cook the potatoes for 15-20 minutes or until they are fork-tender. Drain the potatoes and let them rest for 5 minutes to cool slightly.
Place the potatoes on a clean countertop or baking sheet. Using a potato masher or the bottom of a cup, gently press down on each potato to flatten it to about 1/2-inch thickness, being careful to keep them intact.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil and 1 tablespoon of butter. Let the butter melt and sizzle lightly.
Carefully place the smashed potatoes into the skillet, leaving space between each piece. Cook undisturbed for 4-5 minutes or until the bottom is golden and crispy.
Flip the potatoes carefully using a spatula. Add another tablespoon of olive oil and 1 tablespoon of butter to the skillet along with the minced garlic and fresh herbs. Cook for an additional 4-5 minutes or until the second side is crispy.
Season the potatoes with the remaining 1 teaspoon of salt, black pepper, and chili flakes if using. Remove from heat and sprinkle the chopped parsley over the top for a fresh, herby finish.
Serve immediately while hot and enjoy these delectable panfried smashed potatoes on their own, or as a side to your favorite main dish.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4769 mg | 207% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 5.0 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2997 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
