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smashed potatoes on a plate with Gremolata sauce
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Smashed Potatoes with Gremolata

Smashed Potatoes with Gremolata is full of flavor. The gremolata is light and lemony and pairs perfectly with roasted potatoes.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Servings: 4 people


For the gremolata

  • 1 cup fresh parsley, firmly packed
  • 1 large clove of garlic
  • 1 lemon, zested
  • 2-3 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 pinches red pepper flakes

For the potatoes:

  • 12-16 red skin potatoes
  • 2-3 tbsp olive oil


For the gremolata:

  • Combine the fresh parsley, lemon zest, garlic clove, olive oil, salt and pepper in a food processor and process until the parsley is finely chopped. The gremolata is processed enough when the parsley resembles a basil pesto

For the potatoes:

  • In a large sauce pot, add enough water to cook the potatoes and a good amount of salt. Bring the water to a boil
  • Once the water is boiling, add the potatoes and cook until fork tender and until the skins start to peel away from the white flesh of the potato
  • While the potatoes are boiling, preheat the oven to 425 degrees and place a baking tray into the oven
  • Once the potatoes are cooked in the boiling water, remove the baking tray from the oven and spray with cooking oil. I like to use avocado oil since it can withstand high temperatures. Place the potatoes on the tray. With a metal spatula or a large serving spoon, press down on the potato until it flattens but is still held together. Continue with the rest of the potatoes. Spray each potato with cooking oil and a sprinkle of salt. Place bake into the oven for 15-20 minutes or until the potatoes are golden brown and crispy on the edges
  • Remove the potatoes from the oven once they are golden brown. Place on a serving platter and spoon a small amount of gremolata on top of each potato right before serving. Enjoy!