Lemon Herb Smashed Potatoes are the game-changing side dish that transforms simple baby potatoes into crispy, golden perfection with fresh herbs and bright lemon flavor. I’ve been making this recipe for years, and it never fails to impress at family dinners.
There’s something magical about the contrast between the crispy, golden exterior and the fluffy interior of these smashed potatoes. The first time I discovered this technique was during a particularly busy Sunday dinner prep – I had overcooked my potatoes slightly, and instead of starting over, I decided to smash them and roast them with whatever herbs I had on hand. That happy accident became one of our most requested side dishes. The combination of fresh lemon zest, fragrant herbs, and that perfect crispy texture makes these potatoes absolutely irresistible. Let’s get cooking!
Why You’ll Love This Lemon Herb Smashed Potatoes Recipe
These Lemon Herb Smashed Potatoes have become a staple in my kitchen because they strike the perfect balance between rustic charm and elegant presentation. I learned this technique from experimenting with different ways to use baby potatoes, and it’s become one of my go-to methods for creating something special from simple ingredients.
Perfect texture combination – Crispy, golden edges with tender, fluffy centers that melt in your mouth
Fresh, vibrant flavors – The lemon zest and mixed herbs create a bright, aromatic coating that enhances the natural potato flavor
Simple ingredients, impressive results – Uses everyday pantry staples and fresh herbs to create restaurant-quality side dish
Versatile for any occasion – Works beautifully for casual weeknight dinners or special holiday gatherings
Make-ahead friendly – Can be partially prepared earlier in the day and finished when ready to serve
Crowd-pleasing appeal – Even picky eaters love the crispy texture and familiar potato flavor
This recipe transforms humble baby potatoes into something truly special – it’s comfort food that feels both familiar and exciting at the same time.
Ingredient Notes
Baby Yellow Potatoes: I always choose small, uniform potatoes about 1-2 inches in diameter because they cook evenly and create the perfect bite-sized portions when smashed.
Olive Oil: Extra virgin olive oil works best here since it adds rich flavor and helps create that beautiful golden, crispy exterior during roasting.
Dijon Mustard: This ingredient is my secret weapon – it adds subtle tang and helps the herbs stick to the potatoes while creating deeper flavor complexity.
Fresh Lemon Zest: I recommend using a microplane grater to get fine zest that distributes evenly and provides bright citrus flavor without overwhelming bitterness.
Garlic: Crushing the garlic releases more oils and flavor than chopping, creating a more aromatic marinade that infuses the potatoes beautifully.
Parsley: Italian flat-leaf parsley works better than curly parsley because it has a more robust flavor and doesn’t get as crispy during roasting.
Cilantro: This herb adds a bright, slightly citrusy note that complements the lemon perfectly – if you’re not a cilantro fan, substitute with fresh dill.
Chives: These delicate onion-flavored herbs provide a subtle bite and beautiful green color that makes the finished dish look restaurant-quality.
How to Cook Lemon Herb Smashed Potatoes
Step 1. I always start by preheating my oven to 400°F and bringing a large pot of salted water to a rolling boil – the salt helps season the potatoes from the inside out.
Step 2. Add the baby potatoes to the boiling water and cook for 15-20 minutes until they’re fork-tender but not falling apart – I test them with a fork to make sure they give slightly but still hold their shape.
Step 3. While the potatoes cook, I prepare my lemon herb marinade by whisking together olive oil, Dijon mustard, lemon zest, crushed garlic, and all the fresh herbs in a small bowl until it forms a fragrant paste.
Step 4. Once the potatoes are tender, I drain them thoroughly and transfer them to a parchment-lined baking sheet – the parchment is crucial for preventing sticking and easy cleanup.
Step 5. Using the bottom of a drinking glass or measuring cup, I gently smash each potato until it’s flattened but still holding together – my grandmother always said not to smash them too hard or they’ll fall apart.
Step 6. I brush each smashed potato generously with the lemon herb mixture, making sure to get into all the crevices, then bake for 30 minutes until the edges start turning golden.
Step 7. For the final step, I increase the oven temperature to 425°F, flip each potato carefully, and bake for another 12-15 minutes until they’re deeply golden and crispy.
Step 8. Before serving, I brush any remaining marinade over the hot potatoes and sprinkle with extra lemon zest – this final touch makes them absolutely irresistible.
How to Store & Reheat
I usually store any leftover Lemon Herb Smashed Potatoes in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. Make sure they’re completely cooled before storing to prevent condensation from making them soggy.
While these potatoes are definitely best served fresh and crispy, you can freeze them if needed. I recommend placing them on a baking sheet first to freeze individually, then transferring to a freezer bag where they’ll keep for up to 2 months.
For best results, I always reheat these potatoes in the oven at 400°F for 10-12 minutes to restore that crispy exterior – the microwave will make them soft and won’t bring back the crispiness that makes them so special. Cover them lightly with foil if they start browning too quickly during reheating.
Lemon Herb Smashed Potatoes
These crispy Lemon Herb Smashed Potatoes are tender inside, crispy outside, and bursting with lemony herb flavor. A perfect and vibrant side dish for any meal.
Preheat oven to 400°F (200°C). Boil potatoes in salted water for 15–20 minutes until fork tender. Drain and transfer to a parchment-lined sheet pan.
Gently smash each potato using a glass or cup until flattened but mostly intact.
Whisk together olive oil, mustard, lemon zest, garlic, parsley, cilantro, chives, salt, and pepper in a small bowl.
Brush potatoes generously with marinade. Reserve some for later. Bake for 30 minutes at 400°F.
Increase oven to 425°F (220°C), flip potatoes, and bake 12–15 minutes more until crispy and golden.
Brush with remaining marinade and sprinkle with extra lemon zest. Serve hot.
Notes
Use fresh herbs for best flavor. Avoid over-smashing potatoes to maintain texture. Best served hot and crispy.
What to Serve with Lemon Herb Smashed Potatoes
Grilled Lemon Chicken: The citrus flavors in both dishes complement each other beautifully, creating a cohesive and bright meal that feels perfectly balanced. Pan-Seared Salmon: The rich, buttery fish pairs wonderfully with the crispy, herb-crusted potatoes, and the lemon elements tie everything together elegantly. Simple Arugula Salad: Or try a Vibrant Fresh Garden Salad—the peppery greens and vinaigrette provide a clean counterpoint to the crispy potatoes. Herb-Crusted Pork Tenderloin: The herbs in both dishes create a beautiful flavor harmony, while the tender meat pairs perfectly with the crispy potato texture—just like it does when served with Creamed Potatoes and Peas. Garlic Green Beans: These provide additional color and a fresh, crisp texture that balances the hearty nature of the smashed potatoes while complementing the herb flavors—similar to a helping of Garlic Roasted Sweet Potatoes for even more flavor.
FAQs
Can I make Lemon Herb Smashed Potatoes ahead of time?
You can boil and smash the potatoes earlier in the day, then brush with the herb mixture and bake when ready to serve. I don’t recommend fully cooking them ahead since they lose their crispiness when reheated.
What if I don’t have all the fresh herbs?
You can substitute dried herbs, but use about half the amount since dried herbs are more concentrated. I’ve had success using just parsley and chives when that’s what I have available – the dish is still delicious.
Why are my smashed potatoes falling apart?
This usually happens when the potatoes are overcooked or smashed too aggressively. Cook them just until fork-tender and smash gently while keeping the pieces mostly intact for the best results.
Can I use different types of potatoes for this recipe?
Baby yellow or red potatoes work best because of their waxy texture and thin skins. Russet potatoes tend to fall apart too easily when smashed, so I don’t recommend them for this technique.
