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Rosemary Garlic Smashed Potatoes Recipe

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4 from 29 reviews

Rosemary Garlic Smashed Potatoes combine the creamy texture of mashed potatoes with the crispy bite of roasted potatoes. These baby Yukon Gold potatoes are boiled until tender, smashed flat, then seasoned with fragrant garlic, fresh rosemary, and parmesan cheese before baking to golden perfection. The result is a deliciously crispy outside with a soft, flavorful inside – perfect as a side dish for any meal.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Potatoes

  • 1 pound baby Yukon Gold potatoes (about 12-16)

Seasoning & Toppings

  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons fresh rosemary, chopped
  • ¼ cup grated parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
  2. Boil the potatoes: Place the baby Yukon Gold potatoes in a large pot of salted boiling water and cook until fork tender, about 15-20 minutes. Drain and let them cool slightly so they are easier to handle.
  3. Smash the potatoes: Transfer the potatoes onto a large rimmed baking sheet. Using a potato masher, or the bottom of a measuring cup or glass, gently press down each potato until it is flattened but still intact.
  4. Season the potatoes: Drizzle the olive oil evenly over the smashed potatoes. Sprinkle the minced garlic, chopped rosemary, grated parmesan, salt, and black pepper on top. Toss everything gently with your hands to ensure the potatoes are well coated with the seasoning.
  5. Roast the potatoes (first side): Place the baking sheet in the preheated oven and bake for about 15 minutes until the bottoms of the potatoes turn golden brown and crisp.
  6. Flip and season again: Using a spatula, carefully flip each potato over. Optionally, drizzle more olive oil and sprinkle additional salt and pepper to taste for extra flavor and crispiness.
  7. Roast the potatoes (second side): Return the potatoes to the oven and bake for another 12-15 minutes, until the other side becomes crispy and golden as well.
  8. Serve: Remove from the oven and serve warm as a flavorful, crispy side dish perfect for any meal.

Notes

  • Baby Yukon Gold potatoes are preferred for their creamy texture and thin skin, but you can substitute with other small potatoes like red or fingerling.
  • Ensure the potatoes are dried well after boiling to get a crispier crust when roasting.
  • You can add other herbs like thyme or parsley for variation.
  • For a vegan version, omit parmesan cheese or substitute with a vegan alternative.
  • Be gentle when smashing the potatoes to keep them intact and avoid turning them into mashed potatoes.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/rosemary-garlic-smashed-potatoes-recipe/