Smashed Potatoes with Herb Vinaigrette

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I could eat a whole quart of potato salad in one sitting and I’m not ashamed of it. There’s just something about the warmer months that has me craving a big ol’ bowl of spuds almost any time of day. And while I’m all about the mayo-based salad, let’s take a moment to wax poetic about the smashed potato. Treated like a tostones, baby potatoes are boiled, smashed and roasted until golden and crisp. To top it all off, an herb-laced vinaigrette coats the potatoes for a light and bright take on the side dish.

This dish is the ideal side dish that can quickly pivot into a full meal with some roasted veggies and a protein of your choice. Though to be completely honest, I typically just drizzle the sauce right over the potatoes on the sheet pan and nosh away!


Prep time 15mins
Cook time 45mins
Serves or Makes: 4


  • 2 pounds small potatoes, (we used baby multi-colored potatoes), scrubbed
  • Kosher salt, to taste
  • 1/2 cup olive oil, divided
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped mint
  • 2 tablespoons fresh thyme leaves, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon Simply Organic Crushed Red Pepper
  • 1 lemon, zested and juiced


  • Step 1

    Preheat oven to 450°F. In a pot, add potatoes and cover with cold water. Season with salt and bring to a boil over medium-high heat. Cook until tender when pierced with a knife, 10-12 minutes. Let cool slightly, then using the bottom of a measuring cup or glass, smash each potato until ¼-inch thick.

  • Step 2

    Transfer smashed potatoes to a sheet pan and toss gently with ¼ cup of the olive oil and salt. Roast, flipping halfway through, until golden brown and crisp, 35-40 minutes.

  • Step 3

    Meanwhile, in a medium bowl, whisk together remaining ingredients with remaining ¼ cup olive oil until smooth. Adjust seasoning with salt.

  • Step 4

    Transfer potatoes to a bowl and spoon dressing on top, then serve.