If you’re looking for a simple, easy-to-make Thanksgiving side dish, you won’t find a better one than these herbed smashed potatoes! And you will definitely not be missing out on taste just because you’re going for simplicity instead of slaving for hours over the stove or using a gazillion ingredients (which is sometimes what it feels like).
This recipe begins the Thanksgiving side series I’ll be posting on our run-up to Thanksgiving. From veggies to carbs, this is where you’ll find simple, easy-to-make Thanksgiving side dishes that, 1) have a limited number of ingredients, 2) don’t take much prep, and, 3) don’t take much tending. They’re mostly set-it-and-forget-it recipes, which will make your Thanksgiving prep a lot easier! They’re also healthy—nothing strange in these recipes except good-for-you veggies and carbs (can’t forget the carbs on Thanksgiving). And for my non-American readers, these recipes make terrific, simple, and healthy side dish, especially if you live where it’s cold right now!
You really can’t go wrong with these herbed smashed potatoes—creamy on the inside, crispy bits on the outside, and salty-herby-buttery flavor! And they only have a handful of ingredients, require very little prep, and need very little tending so you can focus on other things, like the turkey or gravy or pie!
There are two steps to the process, but that doesn’t mean extra work—just dump all the potatoes in a pot of boiling water and let them cook until they’re soft enough to mash. Once they’re soft, smash each one and then stick in a hot oven until they’re crisped!
That’s it—not kidding!
Also, this recipe makes enough for four people, but it is easy to increase the recipe to match the number of people coming to your Thanksgiving. It’s also gluten-free, dairy-free, vegan (again, if you don’t use the butter), and egg free.
- 1 lb. of small red or yellow potatoes
- 2 Tbsp. olive oil
- 3 tsp. of spice/herb of your choice (I used Montreal seasoning in this case)
- 2 tsp. oregano
- Salt and pepper, to taste
- Put the potatoes in a large pot and cover them with at least two inches of water (the water will evaporate as they’re cooking).
- Bring the water to a boil and boil the potatoes until they are very soft and you can easily stick a fork into the largest ones, 30 to 45 minutes.
- Meanwhile, preheat the oven to 475°.
- Drain the potatoes and place into a sheet pan lined with foil or parchment paper.
- Using a potato masher or large fork, press down on each potato until smashed.
- Drizzle potatoes with oil and sprinkle with herbs and salt and pepper.
- Place the potatoes into the oven and cook until browned on top, 10 to 20 minutes. Keep watch on the potatoes to make sure they don’t burn.
- Take out of the oven and let cool for a few minutes, then serve!
And that’s it! Set-it-and-forget-it at its best, perfect for a Thanksgiving meal whether you want to make something that will allow you to focus on more labor-intensive recipes or you want a fuss-free meal.
Keep checking back for more simple, delicious, and healthy Thanksgiving sides!
‘Till next time!