Bright and savory with a tender, fluffy interior and crisp, golden edges, these smashed potatoes carry a fresh lemon-herb lift. Thinly fried shallots add an irresistible crunchy, sweet-savory topping. The texture contrasts make them a compelling side for weeknight dinners or special occasions alike. Serve warm alongside roasted meats, grilled fish, or a simple green salad.
Ingredients
- Small new potatoes (1.5 lb / 700 g)
- Olive oil, divided (3 tbsp for roasting + 2 tbsp for frying)
- Unsalted butter (2 tbsp, melted)
- Garlic (3 cloves, minced)
- Lemon zest (1 tsp) and lemon juice (1 tbsp)
- Fresh thyme leaves (1 tsp)
- Fresh rosemary (1/2 tsp, finely chopped, optional)
- Kosher salt (1 tsp) and black pepper (1/2 tsp)
- Shallots, thinly sliced (1/2 cup)
- Fresh parsley, chopped (2 tbsp)
- Pinch of red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
- Place the potatoes in a pot, cover with cold water, add a pinch of salt and bring to a boil. Simmer until just tender when pierced, about 12–18 minutes depending on size. Drain well.
- While the potatoes drain, heat 2 tbsp olive oil in a small skillet over medium heat. Add the sliced shallots and fry, stirring, until deep golden and crisp, about 3–5 minutes. Transfer to paper towels to drain and season lightly with salt.
- Arrange the drained potatoes on the prepared baking sheet with space between them. Use a sturdy glass or the bottom of a small bowl to gently press each potato until it is flattened to about 1/2 inch thick.
- In a small bowl, whisk together the remaining 3 tbsp olive oil, melted butter, minced garlic, lemon zest, lemon juice, thyme, rosemary (if using), salt, pepper and red pepper flakes (if using).
- Brush or spoon the lemon-herb oil evenly over each smashed potato, making sure some of the oil pools around the edges for crisping.
- Roast in the preheated oven until edges are deeply golden and crisp, about 20–25 minutes. For extra color, broil 1–2 minutes at the end while watching closely.
- Remove from the oven, sprinkle with chopped parsley and scatter the crispy shallots over the potatoes. Serve immediately while hot and crunchy.
Tips or Variations
- For a cheesy finish, sprinkle 2 tbsp grated Parmesan over potatoes during the last 5 minutes of roasting.
- Swap lemon for a teaspoon of smoked paprika and a squeeze of orange for a warmer, smokier flavor profile.