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Crispy Smashed Italian Potatoes

Crispy, golden smashed potatoes! A simple recipe that’s delicious for both brunch and dinner. The perfect recipe for anytime you get a craving for crispy potatoes, but prefer something a little more redeeming than French fries.

Grab a bag of potatoes and make these smashed Italian potatoes! You only need a handful of ingredients: small potatoes, olive oil, salt and Green Garden Organic Freeze Dried Basil and Oregano. This might not be the fastest potato recipe, but they aren’t difficult to make. Once you try them, they will quickly become your favorite way to enjoy potatoes.

In order to get both a creamy inside and a crispy outside, you’ll need to boil the potatoes first. To maximize flavor, boil the potatoes in salted water, then drain and pat dry. From there, place on a large baking sheet and gently smash using a potato masher, back of a wooden spoon or fork. The indentations from the potato masher (or fork) is what helps to create a crispy, golden exterior.

To season, we’re using Green Garden’s freeze dried oregano and basil herbs. Both of these freeze dried herbs deliver the same flavorful taste and aroma that you’d expect from freshly picked basil and oregano. They add delicious flavor enhancements to these potatoes, especially when paired with fruity olive oil and salt.

If you haven’t tried freeze dried herbs before, you’re going to be blown away by Green Garden’s fresh taste. Freeze drying creates fresh flavor, bright colors and stronger smells than regular dried herbs. And the best part is that they stay fresh for months in the pantry— no more buying an expensive container of fresh herbs for recipes.

These crispy golden smashed potatoes are naturally gluten-free and vegan. Enjoy them as a side dish to your favorite cooked protein, for breakfast instead of hash brown potatoes or like my family enjoys them— alongside a big green salad for a healthier take on French fries and salad!

Crispy Smashed Italian Potatoes



1 1/2 Small Potatoes, scrubbed
1 tbsp. Salt
1/4 tsp. Salt
3 tbsp. Olive Oil
3/4 tsp. Green Garden Freeze Dried Basil
3/4 tsp. Green Garden Freeze Dried Oregano

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  1. Preheat oven to 375° F. Line a baking sheet with parchment paper or a non-stick mat like a Silpat and set aside.
  2. Place the potatoes and 1 tablespoon salt in a large saucepan and cover with water. Bring to a boil and cook for 15 minutes, or until just tender, taking care not to overcook. Drain. Pat potatoes dry with a kitchen towel.
  3. Place the potatoes on the prepared baking sheet and gently smash with a potato masher or the back of a wooden spoon. Drizzle with olive oil, remaining teaspoon salt, basil and oregano. Use your hands to gently cover all of the potatoes with the spices and oil. Bake for 20 minutes, until golden brown and crispy.

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