Best 5 Olive Oil And Herb Crushed Potatoes Recipes

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If you're looking for a side dish that's both flavorful and easy to make, roasted potatoes with olive oil and herbs are the perfect choice. With a few simple ingredients and minimal prep time, you can have a delicious and nutritious dish that will complement any main course. From classic rosemary and garlic to zesty lemon and thyme, there are endless variations to explore, making this recipe a versatile addition to your culinary repertoire. So grab some fresh herbs, fragrant olive oil, and golden potatoes, and let's embark on a journey of roasted potato perfection!

Let's cook with our recipes!

LEMON HERB OLIVE OIL SMASHED POTATOES



Lemon Herb Olive Oil Smashed Potatoes image

A lighter mash with a ton of sunny Mediterranean flavor. They happen to be vegan, too. The leftovers are great for stuffing into piquillo peppers.

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds large Yukon gold potatoes, scrubbed
Kosher salt
1/3 cup fruity extra-virgin olive oil, plus more for serving
Finely grated zest and juice of 1/2 lemon
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme

Steps:

  • Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/4 cup of the water. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Remove from the heat. Add the olive oil, lemon zest, lemon juice and the reserved cooking water to the potatoes. Mash the potatoes, skins and all, with a traditional potato masher to an even consistency. Fold in the herbs and season with salt. Serve hot with a drizzle of olive oil.

OVEN ROASTED POTATOES



Oven Roasted Potatoes image

A great roasted potato side dish made with olive oil and herbs.

Provided by JMRYGH

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 11

⅛ cup olive oil
1 tablespoon minced garlic
½ teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried dill weed
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon crushed red pepper flakes
½ teaspoon salt
4 large potatoes, peeled and cubed

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
  • Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 53.1 g, Fat 7.1 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 304 mg, Sugar 4.2 g

ROASTED POTATOES IN OLIVE OIL AND HERBS



Roasted Potatoes in Olive Oil and Herbs image

For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. It was a meat-laden course, but these potatoes served as the perfect foil to the meal.

Provided by Mirj2338

Categories     Potato

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

1 kg small potato
1/4 cup olive oil
5 garlic cloves, finely minced
coarse salt
fresh coarse ground black pepper
rosemary
thyme
sage
oregano, all finely minced

Steps:

  • Preheat the oven to 250 degrees centigrade.
  • Do not peel the potatoes. Cook them in boiling water until soft. Cool until the potatoes are comfortable to hold in your hand.
  • Halve the cooked potatoes and score the undersides in a crisscross pattern. Transfer them to a large bowl.
  • Add the olive oil and fresh herbs to the bowl. Mix well until the potatoes are all coated.
  • Place the potatoes cut side up in a roasting pan and roast in the oven for 30 minutes.

Nutrition Facts : Calories 100, Fat 4.6, SaturatedFat 0.6, Sodium 5.3, Carbohydrate 13.5, Fiber 2, Sugar 1, Protein 1.5

CRUSHED OLIVE OIL POTATOES



Crushed olive oil potatoes image

Give your new potatoes a twist with this fabulous recipe

Provided by Paul Bloxham

Categories     Dinner, Side dish, Supper

Time 20m

Number Of Ingredients 2

450g new potato
olive oil

Steps:

  • Cook the potatoes in boiling water for about 15 mins until tender. Drain well and crush lightly with a fork. Mix in some salt and pepper and a splash of olive oil to moisten.

CRUSHED POTATOES WITH OYSTER BAR BUTTER



Crushed Potatoes with Oyster Bar Butter image

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Provided by Nick Nutting

Categories     Bon Appétit     Side     Potato     Garlic     Lemon     Dill     Parsley     Tarragon     Herb

Yield 8 servings

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter, room temperature
4 garlic cloves, finely grated
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
5 tablespoons olive oil, divided
1/3 cup chopped parsley
1/4 cup chopped chives
1 tablespoon chopped dill
2 teaspoons chopped tarragon
Kosher salt, freshly ground pepper
3 pounds baby Yukon Gold or new potatoes, scrubbed
1 bay leaf

Steps:

  • Mix butter, garlic, lemon zest, lemon juice, hot sauce, Worcestershire sauce, and 1 Tbsp. oil in a large bowl with a rubber spatula until smooth. Gently mix in parsley, chives, dill, and tarragon; season with salt and pepper.
  • Place potatoes and bay leaf in a large pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15-20 minutes. Drain, discard bay leaf, and let potatoes cool slightly. Using the flat side of a chef's knife or the heel of your hand, smash potatoes lightly to flatten.
  • Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of potatoes and cook in a single layer, turning once, until brown and crisp, about 5 minutes. Transfer potatoes to bowl with herb butter. Wipe out skillet, repeat process with remaining 2 Tbsp. oil and remaining potatoes. Toss potatoes in butter until they are all well coated (the warm potatoes should melt the butter).
  • Do Ahead
  • Herb butter can be made 2 days ahead; cover and chill. Potatoes can be boiled and smashed 1 day ahead; let cool, then cover and chill. Pat dry before frying.

Tips:

  • For the best results, use Yukon Gold or russet potatoes. These varieties hold their shape well when roasted and have a fluffy texture.
  • Cut the potatoes into uniform-sized pieces so that they cook evenly.
  • Toss the potatoes with olive oil, herbs, salt, and pepper before roasting. This will help them to brown and develop flavor.
  • Roast the potatoes in a hot oven until they are tender on the inside and crispy on the outside.
  • Serve the potatoes immediately with your favorite dipping sauce.

Conclusion:

Olive oil and herb crushed potatoes are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be roasted in the oven or cooked on the stovetop. With their crispy texture and flavorful coating, these potatoes are sure to be a hit with everyone at the table.

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