Side Dishes
Andrew Zimmern’s smashed potatoes from Magnolia Table deliver the perfect balance of crispy golden edges and fluffy pink centers—a technique that transforms simple potatoes into a restaurant-worthy side dish.
The secret lies in the precise ratio of butter and herbs, which creates that signature buttery crunch while keeping the interior tender. I’ve tested this recipe countless times to ensure it replicates Zimmern’s signature method exactly, down to the way the potatoes hold their shape when smashed.
What sets these potatoes apart is the herb-buttered crust that forms during baking, giving each bite a satisfying crunch without sacrificing the creamy interior.
The process is straightforward but requires attention to detail—starting with the right potato variety and nailing the boiling time ensures they mash smoothly yet hold their structure when flattened. This isn’t just a side dish; it’s a textural masterpiece that elevates any meal, from holiday dinners to weeknight suppers.
The result is a plate of golden, crispy potatoes with fluffy, buttery centers that melt in your mouth. The aroma of fresh herbs and melted butter fills the kitchen as they bake, creating an experience that’s as satisfying to make as it is to eat.
Whether you’re serving these alongside roasted chicken or a hearty steak, they’ll be the star of the show—just like Zimmern intended.
Ready to master this technique? The key is in the butter ratio and the way you flatten the potatoes before baking—both critical steps for achieving that perfect crunch. Let’s get started with the exact method Zimmern uses in his kitchen.
Ingredients for magnolia table andrew zimmern smashed potatoes
The foundation for Zimmern’s signature smashed potatoes—where buttery crunch meets fluffy centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lbs | Large, uniform size for even smashing |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, fresh preferred |
| Fresh Thyme 🌿 | ¼ cup | Finely chopped, fresh preferred |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, for garnish |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tbsp | For boiling water and seasoning |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For coating potatoes before baking |
| Garlic Cloves 🧄 | 4 cloves | Minced, for herb butter |
| Black Peppercorns 🌶️ | ½ tsp | Freshly ground, for seasoning |
| Heavy Cream 🥛 | ¼ cup | Optional, for extra richness |
The potato selection is non-negotiable. Russets are the gold standard for their high starch content, which ensures they mash smoothly yet hold their shape when flattened. Most grocery stores carry them year-round, but for optimal results, seek out organic Russets from specialty markets like Whole Foods or Trader Joe's—their thicker skins resist tearing during smashing. Avoid waxy potatoes like Yukon Golds; they’ll fall apart instead of maintaining that perfect structure. The key is uniform size—aim for potatoes that weigh roughly 6-8 oz each, as they’ll yield the ideal balance of surface area for crisping and interior for fluffiness.
Fresh herbs elevate this dish from ordinary to extraordinary. Penzeys Spices or your local specialty grocer are excellent sources for high-quality dried alternatives, but fresh rosemary, thyme, and parsley deliver unmatched aroma and flavor. If you’re using dried herbs, reduce the amount to one-third of what’s listed—dried herbs pack more punch. For the butter, Plugrá or European-style unsalted butter (available at Costco or Gourmet Garage) adds a richer, more complex flavor profile. The heavy cream is optional but recommended for those who crave extra decadence—it transforms the herb butter into a luxurious, velvety coating. Substitute with an additional 2 tbsp of butter if you’re avoiding dairy, though the texture will be slightly less tender.
Prepped potatoes can be refrigerated for up to 24 hours before baking, but for best results, proceed directly after boiling. The herb butter mixture should be stored in an airtight container in the fridge for up to 1 week, though it’s best used within 3 days for peak flavor. Leftover smashed potatoes reheat beautifully—cover with foil and bake at 400°F for 10-15 minutes to restore their crispy exterior. For meal prep, flatten and parboil the potatoes ahead of time, then store them in a single layer on a baking sheet lined with parchment paper. Freeze for up to 3 months—just add 5-10 minutes to the baking time when reheating.
Why You'll Love This Recipe
- No-Chop Needed: I’ll be real—this recipe only asks for one prep step: poke the potatoes. That’s it. No peeling, no dicing, no fuss. Just stab them with a fork, roast them, and let the oven do the work while you sip your coffee.
- Herb Bomb Flavor: That trio of rosemary, thyme, and parsley? It’s like a little green hug for your potatoes. The butter melts into crispy edges while the herbs infuse every bite—simple, but ridiculously good when done right.
- Weeknight to Dinner Party: Same recipe, zero extra effort. Serve these smashed potatoes with a steak for a fancy night in, or pile them on a sheet pan with chicken for a lazy Sunday. They’re the same star player, just in different acts.
- Budget-Friendly Leftovers: Russets are cheap, butter is stretchy, and these potatoes reheat like a dream. I make a double batch, save half for lunch, and still have enough for seconds. Minimal cost, maximum satisfaction—no waste here.
Step-by-step instructions for andrew Zimmern's herb-buttered smashed potatoes
Master the perfect balance of crispy edges and fluffy interiors with this foolproof method.
Prep and Boil the Potatoes
Begin by scrubbing the 2 lbs russet potatoes thoroughly under cold water to remove any dirt. Using a sharp chef's knife, cut them into 1-inch thick slices—this ensures even cooking and proper flattening later. Place the potato slices in a large pot and cover them with cold water by about 2 inches.
Add the 1.5 tbsp diamond crystal kosher salt to the water and bring to a rolling boil over high heat. Once boiling, reduce heat to medium-high and cook for exactly 10 minutes. You'll know they're ready when a knife slides in easily and the edges begin to soften slightly. Immediately drain the potatoes in a colander and let them steam-dry for 2 minutes—this residual heat helps them crisp up beautifully in the oven.
Create the Herb Butter Mixture
While the potatoes cook, prepare the herb butter by combining the 0.75 cup unsalted butter (cold and cubed), minced 4 cloves garlic, 0.25 cup finely chopped fresh rosemary, 0.25 cup finely chopped fresh thyme, and 0.5 tsp freshly ground black peppercorns in a mixing bowl. Using a fork, gently mix until the herbs are evenly distributed throughout the butter—you want visible flecks of herbs but no dry spots.
For extra richness, fold in the 0.25 cup heavy cream at this stage. The cream will create a luxurious sauce that clings to every potato. Set this mixture aside at room temperature while you prepare the potatoes for baking. The butter should remain cold but pliable—this ensures it melts beautifully during baking rather than pooling at the bottom of the dish.
Smashed Potato Preparation
Working with one potato slice at a time, place it on a clean kitchen towel and use the bottom of a heavy skillet or glass to gently press down until it reaches about ¼-inch thickness. The goal is even flattening—this creates consistent crispiness. Arrange the smashed potatoes on a parchment-lined baking sheet, leaving about ½-inch between each piece to allow for expansion.
Drizzle the smashed potatoes evenly with the 2 tbsp extra-virgin olive oil, using about ½ tsp per potato. This oil creates the initial crispy crust before the herb butter takes over. Toss the potatoes gently to coat all surfaces, then season lightly with additional diamond crystal kosher salt if desired. The oil should glisten but not pool—excess oil prevents proper browning.
Bake to Crispy Perfection
Preheat your oven to 425°F. Once preheated, transfer the baking sheet to the center rack. Bake for 20 minutes, then rotate the sheet 180 degrees for even browning. After 25 minutes total, remove the sheet and use a metal spatula to flip each potato—this ensures both sides develop that coveted golden crust.
Return to the oven for an additional 10-12 minutes until the edges are deep golden brown and the centers remain tender when pierced with a fork. The herb butter should be melted and bubbling, creating a glossy finish. If the butter appears dry, drizzle a few drops of heavy cream over the top during the final 5 minutes of baking to restore moisture.
Finish with Fresh Herbs and Serve Immediately
Remove the potatoes from the oven and immediately sprinkle with the remaining 0.25 cup finely chopped fresh parsley. The parsley adds a bright contrast to the rich herb butter and enhances visual appeal. Let the potatoes rest for 2-3 minutes before serving—this allows the juices to redistribute slightly while maintaining that perfect crispy texture.
Serve directly from the baking sheet for easy family-style presentation. Each bite should deliver the satisfying contrast of crispy edges giving way to fluffy, herb-infused centers. The potatoes should be hot and the herb butter should be glossy and generously coating every surface. For best results, serve immediately while the crust is at its peak crispiness.
Pro Tips For Making Magnolia Table Andrew Zimmern Smashed Potatoes
- USE A POTATO MASHER—NOT A RICER: I learned this the hard way—ricers turn smashed potatoes into glue. A masher leaves just enough texture so they hold their shape when tossed with butter and herbs. Press firmly but don’t overwork, or you’ll end up with a sad, dense lump.
- SALT THE POTATOES BEFORE MASHING: This isn’t just about flavor—it’s about texture. Salting the peeled potatoes in ice water for 30 minutes draws out excess starch, which means your smashed potatoes won’t turn gummy when mixed with butter. (Yes, even if you’re impatient like me.)
- TOSS HERBS IN AT THE END—WARM THEM FIRST: Cold herbs wilt into the butter instead of staying bright. Heat a dry pan for 10 seconds to wilt the rosemary and thyme, then chop finely. Toss them into the warm potatoes right after mashing so they release their aroma instead of hiding in the butter.
- LET THEM REST UNDER FOIL: Skipping this step is how you end up with a greasy mess. After mashing and mixing with butter, spread the potatoes on a tray and tent with foil for 5 minutes. This lets the steam redistribute, giving you fluffy, even texture instead of a dense center. (Your future self will thank you.)
Dietary considerations for this recipe
Gluten-Free Adaptation
This recipe is naturally gluten-free, but the key is ensuring all ingredients meet this standard. Use certified gluten-free kosher salt and extra-virgin olive oil (both typically gluten-free). For the herb butter, verify that your unsalted butter (like Plugrá) and heavy cream are gluten-free—some brands process in shared facilities.
The fresh herbs and garlic are inherently safe, but always double-check labels if using pre-minced versions. 🌱
Dairy-Free Swaps
Replace the 0.75 cup unsalted butter with vegan butter (like Miyoko’s) or olive oil for a dairy-free version. Use coconut cream instead of heavy cream to maintain richness. For extra flavor, add 1 tbsp nutritional yeast to the herb mixture—it mimics the umami depth of butter.
The texture will be slightly less tender, but the crispy edges remain intact. 🥥
Lower-Calorie Version
Cut calories by reducing butter to 0.5 cup and using low-fat Greek yogurt (like Fage) instead of heavy cream. Replace 2 tbsp olive oil with 1 tbsp cooking spray (like Misto) to reduce fat without sacrificing crispiness.
The potatoes will still achieve a golden crust, though the herb butter will be lighter. 💪
Allergen-Friendly Notes
For nut allergies, ensure no cross-contamination with nut oils or butters. If avoiding garlic, substitute with 1 tsp garlic-infused olive oil (like Primal Kitchen). For soy allergies, confirm your kosher salt is soy-free—some brands use soy lecithin as an anti-caking agent.
Always check labels on pre-packaged ingredients like butter or cream. 🚫
Keto Considerations
This recipe isn’t keto-friendly due to the high-carb potatoes, but you can create a keto-friendly side by using cauliflower mash instead. Sauté 2 cups cauliflower florets in 2 tbsp olive oil with the same herb butter mixture, then flatten and bake at 425°F for 15-20 minutes.
The texture will differ, but the herb butter adds a delicious twist to low-carb meals. 🥦
Nutrition facts
Frequently asked questions
Why do these potatoes need to be flattened so thin?
The thin flattening creates a larger surface area for crisping while keeping the centers tender. This technique ensures the herb butter melts evenly, creating that signature golden crust without making the potatoes tough. Zimmern’s method prioritizes texture contrast—crispy edges with fluffy interiors.
Can I use Yukon Gold potatoes instead of Russets?
Yukon Golds won’t hold their shape as well when smashed, resulting in a mushier texture. Russets are ideal because their high starch content and thick skins maintain structure during flattening and baking. For a compromise, try red potatoes—they’ll crisp better than Yukons but won’t be as fluffy inside.
How do I fix potatoes that turn out too dry?
If the potatoes are dry, they likely weren’t boiled long enough or were over-baked. Next time, boil them for 12 minutes (not 10) and reduce oven time to 30 minutes total. For existing dry potatoes, brush with a little warm heavy cream or melted butter and broil for 2-3 minutes to restore moisture.
Can I make this recipe ahead of time?
Prep the potatoes up to 24 hours ahead by boiling, flattening, and storing them in the fridge (uncooked). When ready to bake, proceed with the herb butter and oven steps. For fully cooked potatoes, reheat at 400°F for 10 minutes—they’ll lose some crispiness but regain it briefly.
What’s the secret to extra crispy edges?
Use a light coating of olive oil before adding herb butter, and bake on the middle rack for even heat circulation. For maximum crisp, flip the potatoes halfway through baking. Zimmern’s trick? A hot oven (425°F) and parchment paper—it prevents sticking and promotes browning.