Crispy Smashed Potatoes with a Lemon Herb Sauce

Crispy smashed potatoes are one of those sides that feel restaurant-level but are secretly very simple at home. The difference between “pretty good” and actually crispy comes down to one thing: moisture control. That’s why these are double baked.

First, you boil them until fully tender. Then they go into the oven once to dry out. Then you smash them. Then they go back in to crisp properly. That second bake is what gives you those lacy, golden edges that shatter when you cut into them. If you skip it or rush it, they’ll be soft instead of crisp.

Steam drying after boiling matters. Give them a few minutes in the colander so excess moisture evaporates. And don’t crowd the pan. If they’re touching, they steam each other instead of crisping.

The nutritional yeast on top isn’t random. It creates a savory crust as it toasts in the oven. It adds that salty, almost cheesy flavor without needing actual cheese. It also helps the surface brown more evenly. Just make sure you season with salt and pepper along with it so the flavor doesn’t fall flat.

Now the sauce, OH THE SAUCEEEE. I have dreams about it even now. The potatoes are rich and crispy, so the sauce needs brightness. Roasted garlic keeps it mellow instead of sharp. Lemon juice cuts through the oil. Fresh dill and parsley keep it clean and green. Green onion gives just enough bite. Olive oil brings it together so it clings to every crevice of the smashed potato instead of sliding off.

Mash the roasted garlic fully before whisking everything together. You want it smooth, not chunky. Taste before serving. Sometimes you need an extra squeeze of lemon or pinch of salt to wake it up. Spoon the sauce on right before serving. If you add it too early, the steam from the potatoes softens the crisp edges.

These work as a side for almost anything. A protein and a big salad. A brunch plate with eggs. Or honestly just a bowl of them on their own with extra herbs and flaky salt. If there’s a reason to have potatoes, this makes for an excellent go to for how to serve them. You’re gonna love it!

Crispy Double-Baked Smashed Potatoes with Lemon Herb Sauce

Miranda | The Herby Eater

Ultra-crispy double-baked smashed potatoes topped with savory nutritional yeast and finished with a bright lemon herb sauce made with roasted garlic, fresh dill, parsley, and green onion.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Equipment

• Large Pot
• Sheet pan
• Parchment paper (optional)
• Small bowl
• Fork or potato masher
• Knife and cutting board

Ingredients

  

Potatoes

• 1.5 lbs small Yukon gold or baby potatoes
• 1 tbsp olive oil
• 3 tbsp nutritional yeast
• ¾ tsp kosher salt plus more to taste
• ½ tsp freshly cracked black pepper

Lemon Herb Sauce

• 4 roasted garlic cloves soft and caramelized
• 2 tbsp fresh lemon juice
• 2 tbsp finely sliced green onion
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 3 tbsp extra virgin olive oil
• Salt to taste
• Fresh cracked black pepper to taste

Instructions

 

• Preheat oven to 400°F. Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Remove cloves and set aside.
• Increase oven to 425°F.
• Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 15–20 minutes depending on size. Drain and allow steam to dry for a few minutes.
• Transfer potatoes to a parchment-lined sheet pan. Toss lightly with olive oil, salt, and pepper.
• Bake for 20–25 minutes to dry out the surface.
• Remove potatoes from oven. Using the bottom of a glass or fork, gently smash each potato until flattened but still intact.
• Sprinkle generously with nutritional yeast, additional salt, and pepper. Drizzle lightly with more olive oil if desired.
• Return to oven and bake for another 20–25 minutes, or until deeply golden and crisp around the edges.
• In a small bowl, mash the roasted garlic into a paste.
• Whisk in lemon juice, green onion, parsley, dill, and olive oil until combined.
• Season with salt and black pepper to taste.
• The sauce should be loose enough to spoon but thick enough to cling to the potatoes. Adjust olive oil or lemon as needed.
• Spoon the lemon herb sauce generously over the crispy smashed potatoes just before serving. Finish with extra herbs, cracked pepper, or a final pinch of flaky salt if desired.
• Serve warm.

Notes

Let the potatoes steam dry after boiling. This helps them crisp better.
Don’t overcrowd the pan. Space = crisp.
The second bake is where the texture magic happens — let them go until the edges are deeply golden.
The sauce can be made ahead and stored in the fridge for up to 3 days. Bring to room temperature before serving.

Keyword Dairy-Free, Gluten Free, Plant Based, Side Dish, Vegan, Vegetarian