30-Minute Smashed Baby Potatoes With Lemon & Tarragon

There’s something inexplicably comforting about potatoes, don’t you agree?

Especially when they’re smothered in lemon oil, garlic, and tarragon.

In my book, potatoes reign over any other comfort food. They’re incredibly versatile, inexpensive, and just plain delicious.

I grew up in a house of serious potato eaters. Most traditional Romanian food involves potatoes in one form or another, and I’m fairly certain that in my house, they were pretty much a requirement.

To this day, potatoes of all shapes and sizes find their way into my kitchen, like these Oven Roasted Rosemary Baby Potatoes. I’m continuously looking for new ways to bring out their creamy taste. This recipe is simple, flavorful, and pairs perfectly with meat or fish.

Or, if you’re anything like me, eat them straight out of the oven while they’re still piping hot! Okay, maybe skip that part unless you enjoy a burned tongue.

Any little helpers in your kitchen? They’ll love smashing potatoes along with you!

3.58 from 7 votes

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30-Minute Smashed Baby Potatoes With Lemon & Tarragon

Just wait till you try these smashed baby potatoes, smothered in lemon oil, garlic, and tarragon... Don't blame me if you're tempted to eat them straight out of the oven, still piping hot! In this easy recipe, I boil baby potatoes on the stove, toss them in healthy extra virgin olive oil and savory herbs, then pop them in the oven. In 30 minutes flat, you too can indulge in crispy roasted potatoes... the right way!

Course Side Dish, Vegetable

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4 people

Author Daniela Modesto

Ingredients

• 1 tablespoon lemon zest
• 1/4 cup extra virgin olive oil
• 1 pound potatoes baby or petite
• 1 tablespoon fresh tarragon chopped
• 1 clove garlic finely minced
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1 teaspoon lemon juice

Instructions

1. Combine lemon zest and olive oil in a small bowl. Set aside.
2. Preheat oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper.
3. Add potatoes to a medium-sized pan. Cover with enough water to fully submerge them.
4. Bring potatoes to a boil and cook for 10 minutes until they're fork tender.
5. When potatoes are tender, drain the water. Set aside.
6. In a large bowl, combine 3 tablespoons of the lemon oil (reserve 1 tablespoon), tarragon, garlic, salt, and pepper. Add potatoes and toss to coat.
7. Pour seasoned potatoes on baking tray.
8. Using a potato masher or heavy cup, gently press down on each potato until they smash but are still intact.
9. Spoon over any seasoning residue from the large mixing bowl.
10. Bake potatoes for 10 minutes in preheated oven, then broil on high for 5 minutes.
11. To finish, combine lemon juice with remaining 1 tablespoon of lemon oil. Pour over potatoes.
12. Garnish with additional tarragon, if desired.
13. Serve and enjoy!

Looking for Paleo or Whole30 main dishes to go with these smashed baby potatoes?

• Instant Pot Lemon-Dill Salmon & Asparagus (grain-free, paleo, keto)
• 71 Low-Carb & Keto Instant Pot Dinners (Whole30, Paleo, THM:S too!)
• Instant Pot GAPS Diet Beef Pho {keto & paleo, too!}
• Sheet Pan Orange, Herb, & Olive Chicken {grain-free & dairy-free!}

What’s your favorite way to season smashed baby potatoes?