Rosemary Smashed Potatoes
Rosemary smashed potatoes are small potatoes flattened on a baking sheet then drizzled with a butter herb mixture. They’re crispy, fluffy, rustic, and absolutely delicious all rolled into one.
In my opinion, smashed potatoes are the often overlooked, forgotten side dish that you want on the dinner table. Lots of folks use the words “smashed potatoes” when talking about mashed potatoes, but they’re not the same. I like to think of them as mashed potatoes’ more sophisticated cousin.
If you’ve never had this version, let me explain what it is. You boil small red or gold potatoes, then gently smash them once. Just one good press with a potato masher, ramekin, or a heavy bottomed glass works. Drizzle them with a delicious rosemary garlic butter, and bake until the edges are crispy. So simple!
Crispy Smashed Potatoes Don’t Have to Be Complicated
- Use the correct size of potato. Quarter to golf ball-size potatoes work best. Anything larger will be too big to smash easily.
- Cook the potatoes properly. A fork should easily pierce through when they’re done. You don’t want them so soft that they’re mashable, but they shouldn’t be so hard that there’s no give either.
- Use parchment paper or spray. If you’re worried about the potatoes sticking to the pan, line it with parchment paper or spray with cooking spray. Sometimes the starch from the potatoes causes them to stick to the ramekin or potato masher. You can place parchment over the potatoes before smashing, too.
Ingredients
- 1 ½ pounds red or gold potatoes, quarter to golf ball-size
- ½ cup unsalted butter, melted
- 2 tablespoons fresh rosemary, or 1 tablespoon dried (finely chopped)
- 2 garlic cloves, finely minced or pressed
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
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Instructions
- Preheat the oven to 425ºF, and line a baking sheet with parchment paper or spray with nonstick spray.
- Place the potatoes in a large pot of salted water. Bring to a boil, and cook until fork-tender, about 15 to 20 minutes. Drain, and set aside for 5 minutes.1 ½ pounds red or gold potatoes
- Mix the melted butter, rosemary, garlic, salt, and pepper in a small bowl until well combined.½ cup unsalted butter2 tablespoons fresh rosemary2 garlic cloves½ teaspoon salt¼ teaspoon black pepper
- Place the boiled potatoes on the prepared baking sheet, and use a potato masher or heavy-bottomed glass to smash the potatoes until flattened.
- Drizzle the butter mixture over the individual potatoes. Place the dish into the preheated oven for 15 to 20 minutes until the potatoes begin to brown around the edges and are slightly crisp.
- Remove the dish from the oven and serve hot.
Notes
Nutrition
How To Make Rosemary Smashed Potatoes
Preheat your oven to 425°F, and line a pan with parchment paper or spray it with nonstick cooking spray.
Bring a large pot of salted water to a boil and cook the potatoes until fork tender (about 15 to 20 minutes). Drain and set aside.
Time for the best part! Mix the melted butter, rosemary, and minced garlic in a small mixing bowl until well combined.
Place the potatoes on the prepared baking sheet. Use a potato masher (or a heavy bottomed glass) to smash the potatoes until flattened. Be careful not to smash them too much, or you’ll end up with a mashed potato consistency.
Pour the butter mixture over the individual potatoes, then sprinkle with salt and pepper.
Place your dish into the oven for about 15 to 20 minutes until the potatoes begin to brown around the edges and crisp just slightly.
Serve hot and enjoy! And yes, it’s really that easy!
