Herb Garlic Smashed Potatoes can be had as a side for a festive meal, during Thanksgiving or Christmas, or as a snack just about any time of year! A good alternative to smooth mashed potatoes, these are made extra crispy with a secret ingredient.
Given a choice between creamy mashed potatoes and crispy, crunchy ones, I’ll chose the latter, always. I have previously shared my recipe for the crispiest baked potato wedges here. These smashed potatoes are a slight variation on the same recipe.
The secret to crispy potatoes is the addition of baking soda to the water. By adding baking soda to the water, you increase the pH level of the water (making it alkaline). This causes the potatoes to break down easily. Once the potatoes are cooked, you can smash them using a fork or a potato masher (or any weapon of your choice!). Once these potatoes are baked, the exterior crisps up really well.
How to make Instant Pot Herb Garlic Smashed Potatoes:
Pressure-cook baby potatoes, skin-on, in the Instant Pot with water, to which you add 1 teaspoon of salt and half a teaspoon of baking soda. Pressure cook for 5 minutes, and let the pressure release naturally for 3 minutes. After 3 minutes, perform a quick release of steam.
f you don’t have a pressure cooker, cook them on the stovetop in a large pot of water with added salt and baking soda, for 20 minutes.
Once cooked, I transferred the potatoes onto kitchen towels and dried them, let them cool and then transfer to a baking tray lined with baking paper.
Smash the potatoes, then drizzle over some melted butter with grated garlic, chopped parsley and thyme, and bake at 400 F (200 C) for 15 minutes, or until the exterior starts to brown slightly. Once crisp and done, take out the potatoes and sprinkle a little grated parmesan on top. The parmesan will melt in the residual heat of the potatoes. Serve immediately!
For more festive appetizers and side dishes, take a look at:
Herb Garlic Smashed Potatoes
- 12-13 baby potatoes cleaned and skins left on
- 1 teaspoon salt
- 1/2 teaspoon baking soda (see notes)
- Enough water to cover the potaoes
- 4 tablespoons melted butter
- 4 cloves garlic minced
- 1/2 teaspoon fresh or dried thyme leaves
- ½ teaspoon fresh or dried parsley
- 1 teaspoon dried chili flakes optional
- 1/3 cup freshly grated Parmesan
Instant Pot Method:
- Pre-heat the oven to 400 F (200 C). Add the potatoes to the Instant Pot. Add enough water to cover the potatoes. Add the salt and the baking soda and stir.
- Put on the lid of the IP, and with the vent in ‘sealing’ position, switch to ‘Manual’ mode, in ‘High’ setting. Set the time for 5 minutes. Let the potatoes cook for 5 minutes. Once cooked, let the pressure release naturally for 3 minutes. Then, turn the vent to release steam (Quick Release).
- Open the lid and take out the potatoes with a slotted spoon. Drain on kitchen towels and transfer to a baking sheet lined with baking paper or foil. Let the potatoes cool down.
- As the potatoes are cooling, mix together the melted butter, garlic, chili flakes and herbs.
- Once cooled, smash the potatoes gently with a potato masher and drizzle over the butter-garlic-chili-herb mixture generously.
- Bake in the oven at 400 F for 15 minutes, until the tops have crisped and lightly browned.
- Take out the baking sheet and sprinkle grated parmesan over the potatoes. Serve immediately.
Stove Top Method:
- Pre-heat the oven to 400 F (200 C). Add the potatoes, along with enough water to cover the potatoes, to a large pot on the stovetop. Add the baking soda and salt. Bring to a boil and simmer until potatoes are easily pricked by a fork.
- Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle.
- Repeat steps 4-7 given in the Instant Pot Method
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