There will be no complaints of boring side dishes around here… which is why I am sharing this recipe for Crispy and Spicy Lemon Herb & Garlic Smashed Potatoes. Not at all like mashed potatoes, actually! These are boiled potatoes that are (lightly) smashed with a glass until flattened, then baked in the oven with a lemon, herb & garlic spicy vinaigrette until crispy and fragrant. And let me tell you: these potatoes make your kitchen smell heavenly!
If you are bored of your normal go-to side dishes, I promise you will want to try these out asap! I don’t know what it is about lemon, dill and potatoes but it is allllll I am craving these days. Ever since this potato salad recipe came to be, I am trying to find as many ways to use lemon and dill as I can. Everyone loves roasted potatoes, but these little nuggets of fluffy potato inside cracked crispy garlicky potato skins… they’re seriously the best!
I feel like lemon is such a common spring/summer flavour, but I promise it just adds that really extra special touch to this recipe. These potatoes are on the slightly heavier side, as they are roasted with oil. But the lemon adds a freshness that, combined with the herbs, is seriously addicting! Plus the chilli flakes give it that extra bit of heat right at the end You won’t be able to stop at just one bite, I am telling you now!
Print
Crispy and Spicy Lemon Herb & Garlic Smashed Potatoes
- Total Time: 50 minutes
- Yield: 4-6 servings
Description
Boiled potatoes that are (lightly) smashed with a glass until flattened, then baked in the oven with a lemon, herb & garlic vinaigrette until crispy and fragrant.
Ingredients
- 20 small-medium potatoes
- 4 tbsp vegan butter, melted
- 3 tbsp olive oil, divided
- 1 tbsp minced garlic
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh sage
- 1 tsp chilli flakes
- 1 tbsp lemon juice
- pinch of salt
- lemon wedges for garnish
Instructions
- Preheat oven to 425 F. Line a baking sheet with parchment paper. Drizzle with 1 tbsp olive oil and use a basting brush or back of a spoon to spread it over the parchment.
- Add potatoes to a pot of water and boil until fork-tender, about 10 minutes. Drain.
- In a bowl, combine melted vegan butter, 2 tbsp olive oil, garlic, dill, rosemary, sage chilli flakes, lemon juice and salt and stir to combine.
- Place potatoes on the baking sheet and use a heavy glass to lightly press down on each one until flattened. Drizzle the vinaigrette over the potatoes, using a basting brush to ensure they are coated.
- Bake in preheated oven for 25 minutes until crispy and golden. Remove from the oven and let cool slightly before serving. Serve with lemon wedges for extra tangy lemon flavour, if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minuets
