These Rosemary Garlic Smashed Potatoes are soft on the inside and crispy on the outside with a burst of rosemary garlicky flavor. They are so easy to make and packed full of flavor. Perfect for Thanksgiving, Christmas and Easter but easy enough to make as a side dish in the week.
Can I just say that I truly appreciate all the wonderful ways we can eat potatoes? And here’s a relatively new way that I’ve been making for a few years…it’s not mashed potatoes, it’s smashed potatoes!
Ingredients to make the recipe
- Potatoes: I like to use small yellow dutch potatoes for this recipe, but it will also work well with other baby varieties. If you’re using large potatoes, you can cut them in half.
- Olive oil: You don’t need lots of oil to get these potatoes nice and crispy. I like to use olive oil, but canola, vegetable or avocado oil will all work well.
- Garlic: Use fresh garlic rather than pre cut for the best flavor. Make sure to mince finely or press so they get evenly distributed.
- Rosemary: Fresh rosemary is best for this recipe, but if you are in a pinch, you can use dried.
- Parmesan Cheese: This helps to make the potatoes extra crisp and adds great flavor. You can leave them out though.
- Salt and pepper: Added to taste.
How to make garlic smashed potatoes
- Cook the potatoes in boiling salted water until fork tender and transfer the potatoes to a large baking dish. You can line it with parchment paper if you’d like for easier clean-up.
- Drizzle olive oil on top of the potatoes and add rosemary, garlic, salt, pepper and parmesan cheese. Use your hands to coat the potatoes really well.
- Use the bottom of a cup or jar to lightly smash the potatoes, pressing firmly but gently so they become flatter, but still remain in one piece.
- Bake until the potatoes are golden brown and crispy.
Tips to make the recipe well
- Don’t over boil the potatoes. They should be fork tender, not falling apart. Test them by inserting a fork, it should be easy to pierce but have a little resistance.
- Apply light but firm pressure when you smash the potatoes. You want them to become flatter but they need to remain in tact.
- Keep space between the potatoes on the baking sheet. This will help them to get nice and crispy. Use two baking sheets if necessary.
- Don’t be tempted to add more oil. You only need a little to achieve that delicious crispiness!
Frequently asked questions
Use small red potatoes for this recipe, they look pretty as well as being super fluffy and crispy when baked. No need to peel them either!
Smashed potatoes are more similar to roasted potatoes rather than mashed. They have a crispy outside and are soft and fluffy in the middle. I love the texture you get with these compared to mashed potatoes and they are loaded with flavor without the need for butter and cream.
The cool thing about it is you just need to worry about boiling the potatoes until they are tender and then baking until they’re crispy. Every other detail of this recipe can be ignored, altered or enhanced to your liking. So you can really have fun with this recipe and step up your potato side-dish game!
You can boil and smash the potatoes several hours ahead of time so all you need to do is pop them in the oven to roast them. Leftovers will keep well for up to 5 days and are easily reheated.
For more potato recipes
- Air Fryer Potatoes
- Lebanese Spicy Potatoes
- Garlic Parmesan Roasted Potatoes
- Oven Baked French Fries
- Oven Baked Sweet Potato Fries
If you’ve tried this healthy-ish feel good Garlic Smashed Potatoes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Rosemary Garlic Smashed Potatoes
- 1 pound baby Yukon Gold potatoes about 12-16
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 2 teaspoons fresh chopped rosemary
- ¼ cup grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat oven to 425°F.
- In a large pot of salted boiling water, cook the potatoes until fork tender, about 15-20 minutes. Drain and allow potatoes to cool slightly.
- Transfer the potatoes to a large rimmed baking sheet. Use a potato masher or the bottom of a measuring cup or glass to press down on the potatoes to smash them.
- Drizzle the olive oil on top of the potatoes, add the garlic, rosemary, parmesan cheese, salt and pepper, and toss with your hands to combine.
- Bake for 15 minutes until the bottoms are golden. Use a spatula to flip them and add more salt, pepper and olive oil, if desired. Return to the oven for 12-15 more minutes until the potatoes become crispy.