Smashed Crispy Potatoes with Herbs de Provence Sea Salt

These smashed crispy potatoes with Herbs de Provence Sea Salt are a golden, crunchy side dish made by cooking potatoes until tender, smashing them, and roasting until the edges crisp. The method gives each potato a creamy center and plenty of crispy edges for salt, oil, and herbs to cling to. Herbes de Provence Sea Salt adds an aromatic, savory finish that works with potatoes without needing a separate herb blend. Serve these potatoes with salmon, chicken, steak, burgers, sandwiches, brunch eggs, or a simple dipping sauce.

Ingredients:

  • 10 oz of baby potatoes

For the butter seasoning:

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Why Herbs de Provence Sea Salt Works in These Smashed Crispy Potatoes

Herbes de Provence Sea Salt works in smashed potatoes because the herb blend seasons the rough, crispy edges where flavor is most noticeable. The salt helps the potatoes taste savory and balanced, while the herb notes add rosemary and thyme-style aromas. It turns a simple potato side into a more aromatic, herb-seasoned dish.

Instructions:

  • Boil the potatoes, for about 20 minutes, and drain

  • Melt the butter with the oil and Herbs De Provence Sea Salt

  • Place potatoes in a baking tray and smash with the bottom of a glass

  • Drizzle with the seasoned butter and cook for 40 minutes, at 400F

  • Take them out, sprinkle with parmesan and cook for another 5 minutes

  • Serve and top with basil pesto

faq:

Q: How do I make smashed potatoes extra crispy?

A: Let the potatoes dry before smashing, use enough oil, and roast until the edges are deeply golden.

Q: Can I make smashed potatoes ahead?

A: Boil the potatoes ahead, then smash and roast closer to serving for the best crisp texture.

Q: What should I serve with smashed crispy potatoes?

A: Serve with salmon, chicken, steak, burgers, eggs, salad, or a dipping sauce.

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