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Our smashed red potatoes with rosemary garlic butter are full of flavor. Melted butter mixed with aromatic garlic is a combination that can’t be beat!
Wow, this recipe was first published back in August of 2016. As I’ve said many times, a lot has changed over the years.
Our smashed red potatoes needed to be updated. We only made a few changes, but I think they made this dish even better.
The old recipe called for a lemon butter, this time around, we changed it to garlic butter. Why, you ask? Well, it started out as an experiment and once we tried it, Kim knew it was a better choice.
So, for today’s post, we sharing our new and improved smashed red potatoes with garlic butter. Shall we get started?
Smashed Potatoes with Rosemary Garlic Butter Instructions:
First, wash the potatoes to remove any debris or dirt. After that, place the potatoes in a large pan of salted water and bring them to a boil.
Then, cook the taters until they’re fork tender. It should only take about twenty (20) to twenty-five (25) minutes.
Last, drain the water from the potatoes and set them aside.
At this point, it’s time to preheat the oven to 400 degrees F. and spray a large casserole or baking dish with cooking spray and set aside.
The dish should be at least nine by thirteen (9×13) inches. While the oven preheats, you can smash the potatoes.
Begin by placing each potato separately onto a cutting board, cookie sheet, or other flat, non-stick surface.
Afterward, use the bottom of a ramekin or a potato masher to smash the potatoes. Giving them one good press down works nicely.
As you finish smashing a potato, lay it flat in the baking dish forming a layer. Layer the potatoes on top of one another until the bottom fills up.
Once you finish smashing the potatoes, you ‘ll need to combine the minced garlic with the melted butter and rosemary. Pour the rosemary garlic butter evenly over the top of the smashed potatoes.
Sprinkle everything with salt and pepper. We typically use pinch of each.
Hang in there, we’re almost done! Simply, put the pan in the oven for fifteen (15) minutes. You’re only cooking everything long enough of to crisp the bottoms of the taters.
Finally, remove the potatoes from the oven and serve them immediately. You can store any leftovers in the refrigerator for up to three (3) days.
Smashed Potatoes with Rosemary Garlic Butter Tips:
If you don’t have any red or golden potatoes, you can use Idaho potatoes. Although, I’ve never tried this method, I’ve heard all you need to do is cut them into large chunks (about the size of a small potato) and then follow the rest of the recipe.
Th easiest way to mix the garlic butter is put the minced garlic and butter into a microwave safe dish and melt them in the microwave on half power.
Personally, I like to add smoked paprika and diced onions to the smashed red potatoes. Feel free to experiment and find other seasonings would like to add as well.
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- 1 ½ Lbs. Red Potatoes, (baby variety)
- 1/2 Cup Unsalted Butter, (melted)
- 2 Tablespoons Rosemary, (fresh, chopped)
- 2 Large Garlic Cloves, (minced)
- Salt and Pepper to Taste
- Wash potatoes and place in a stock pot of salted water. Bring to a boil.
- Boil potatoes until fork tender then remove from water. Set aside.
- Preheat oven to 400 degrees and spray a casserole dish with cooking spray.
- Mix the melted butter, rosemary, and minced garlic in a small bowl until well combined. Set aside.
- Place potatoes on a cookie sheet, cutting board, or other hard surface.
- Use a potato masher to gently smash the potatoes. Layer the smashed potatoes in the casserole dish.
- Pour the butter mixture over the potatoes.
- Add salt and pepper to taste.
- Place the dish into the preheated oven for 15 minutes until the potatoes begin to brown around the edges.
- Remove the dish from the oven and serve immediately.
The calories listed are an approximation based on the ingredients and a serving size of about half (1/2) a cup of smashed potatoes. Actual calories will vary. Leftovers can be stored in a sealed container for up to three (3) days.
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Nutrition Information:Yield: 6 Serving Size: 4 Ounces
Amount Per Serving: Calories: 219Total Fat: 16gSaturated Fat: 10gUnsaturated Fat: 0gCholesterol: 41mgSodium: 156mgCarbohydrates: 19gFiber: 2gSugar: 1gProtein: 2g