Our Rosemary Smashed Potatoes with garlic butter and fresh rosemary are so wonderfully full of flavor! Melted butter mixed with aromatic garlic is a combination that simply can’t be beat. This recipe is perfect for a potluck, as an appetizer, or as the most complimentary side dish. This delicious yet deceivingly simple side dish is one you won’t want to miss!
Smashed Rosemary Potatoes
Rosemary Smashed Potatoes are one of those side dishes that looks fancy but are a cinch to make! The process here is actually very simple, even if it seems a little involved at first.
The longest part is the initial wait for the potatoes to boil. After that, it’s a total breeze. The fresh rosemary and minced garlic really elevate the look and flavor of these potatoes and will impress any and all guests at your next gathering.
So, what exactly are rosemary smashed potatoes? Well, they’re close to traditional mashed potatoes, but are a step behind the classic. Smashed potatoes skip the milk (along with the full beating) and leave you with a more intact potato.
I also find this side dish to be a bit lighter than mashed potatoes... If you can call potatoes being drizzled with rosemary butter ‘light’! In any case, this side isn’t as heavy as cream laden mashed potatoes and you get a nice crispy texture, too.
How To Make Garlic Rosemary Smashed Potatoes
- Preheat your oven to 425°F. Lightly oil a baking sheet or spray with a nonstick cooking spray.
- Bring a large pot of salted water to a boil and cook the potatoes until fork tender (about 15-20 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 smasher (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 15-20 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!
Rosemary Butter Potatoes Variations
- Red potatoes can be used instead of yellow or butter gold potatoes.
- Swap out the rosemary with another seasoning or herb like oregano, thyme, basil, etc.
- Try topping with a sprinkle of cheese, dollop of sour cream, or crunchy bacon bits for a loaded version.
- Personally, I like to add smoked paprika and diced onions to the smashed potatoes for an interesting flavor variation.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: To reheat, place leftover smashed rosemary potatoes in an oven preheated to 425°F and heat until warmed through. Using the oven as opposed to a microwave will keep the crisp in the potatoes.
Recipe Card with Ingredient Amounts and Instructions
- 1 ½ pounds gold potatoes, potatoes should be small to medium in size
- ½ cup unsalted butter, melted
- 2 tablespoons fresh rosemary, finely chopped
- 2 garlic cloves, finely minced or pressed
- Salt and pepper, to taste
- Preheat the oven to 425ºF, and lightly oil a baking sheet 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.1 ½ pounds gold potatoes
- Mix the melted butter, rosemary, and minced garlic in a small bowl until well combined.½ cup unsalted butter2 tablespoons fresh rosemary2 garlic cloves
- 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, then season with salt and pepper.Salt and pepper
- Place the dish into the preheated oven for 15 to 20 minutes until the potatoes begin to brown around the edges and slightly crisped.
- Remove the dish from the oven and serve hot. See post for storage recommendations.