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These 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. So next time you want crispy skinned potatoes with a soft, fluffy center, pull out this garlic smashed potatoes recipe!
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! It’s the best of both worlds for those who love a crispy potato on the outside and a smooth creamy inside. The garlic and parmesan add so much flavor to these smashed potatoes too.
“These are amazing!!! And my husband loves them 😍 Your recipes never fail.
Thank you!” – Mary
Jump to Section
- Recipe at a glance
- Summary
- Smashed Potatoes Recipe Video
- Ingredients to make the garlic smashed potatoes
- Substitutions & Additions
- How to make garlic smashed potatoes
- Tips to make the best parm smashed potatoes
- What to serve with your smashed potatoes
- How to store and reheat
- Frequently asked questions
- For more potato recipes
- Rosemary Garlic Smashed Potatoes Recipe
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Boiled & Baked
Dietary Info: Vegetarian, Gluten Free
Key Flavor: Garlic and rosemary
Skill Level: Beginner to Intermediate
Summary
- Irresistible Flavor: These garlic-smashed potatoes are bursting with flavor. The combinations of roasted garlic, rosemary, and parmesan cheese creates a savory delicious flavor profile.
- Crispy Texture: The smashing and roasting process gives the potatoes a lovely crispy exterior while maintaining a tender and fluffy interior.
- Efforless Preparation: Just a handful of ingredients and step by step instructions make this recipe remarkably easy to make. It’s a great choice for beginner and experienced cooks.
- Versatile Side Dish: A very versitle side dish that complements a wide range of main courses. These potatoes will elevate any meal and make it feel special.
Smashed Potatoes Recipe Video
Ingredients to make the garlic smashed potatoes
- Potatoes: I like to use small Yukon gold 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.
Substitutions & Additions
- Switch Up the Potatoes: While baby Yukon Golds are great for this, you can also use baby red potatoes for a slightly different flavor and texture.
- Alternative Oils: If you’re out of olive oil or just want to try something new, avocado oil or melted butter are great options that can add a different taste profile to your smashed potatoes.
- Herb Variations: Not a fan of rosemary? Thyme, oregano, or even a bit of dried herbs like Italian seasoning can be excellent alternatives.
- Cheese Options: Swap out parmesan for grated cheddar, Gouda, or any melty cheese you prefer for a different cheesy twist.
- Spice It Up: For those who enjoy a bit of heat, adding a sprinkle of crushed red pepper flakes or a dash of cayenne pepper will give these potatoes a spicy kick.
- Garlic Boost: For more intense garlic flavor, add more minced garlic, or use garlic powder for a subtler taste.
- Toppings Galore: Once out of the oven, garnish with sour cream, chopped chives, or a dollop of pesto for added flavor and texture.
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.
I’d just been wanting to try out this recipe for the longest time. I’m so glad I finally got a chance to make it, and it turned out sooo delicious. The prep is so easy and gets done in just a snap. The hard part is the wait while it’s baking in the oven, but it’s totally worth it.
Can’t wait to make it more often!! – Varshila
Tips to make the best parm smashed potatoes
- 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!
What to serve with your smashed potatoes
How to store and reheat
Allow your potatoes to cool to room temperature after cooking. This helps to prevent condensation inside the storage container.
How long will garlic smashed potatoes last in the fridge? You’ll expect leftover smashed potatoes to last 3 to 4 days in the refrigerator when stored properly.
Can I freeze smashed potatoes? Transfer your cooled garlic smashed potatoes to a freezer-safe container, or wrap them tightly with heavy-duty foil. Freeze for up to 2 to 3 months.
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.
This smashed potatoes recipe is a versatile side dish that’s sure to be a hit, whether you’re hosting a dinner party or just spicing up a family meal. With options to customize the recipe to your taste, from the type of potatoes to the herbs and toppings you choose, there’s plenty of room to make it your own.
For more potato recipes
- Air Fryer Potatoes
- Lebanese Spicy Potatoes
- Garlic Parmesan Roasted Potatoes
- Oven Baked French Fries
- Oven Baked Sweet Potato Fries
- Cheesy Gouda Scalloped Potatoes
- Fondant Potatoes
If you’ve tried this healthy-ish feel good Garlic Smashed Potatoes recipe or any other recipe on Feel Good Foodie, 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
Video
Ingredients
- 1 pound baby Yukon Gold potatoes about 12-16
- 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
- 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
they are so yummy 😉
Yay! So happy you liked them!
Finally made these! Yum! What a great and easy side dish!!
So glad you liked it!
It looks like you Ash the potatoes AFTER you top with cheese and rosemary, but the recipe says to smash first. I think it makes more sense to smash after adding the topping, doesn’t it?
Thank you for spotting that! You can actually make this recipe either way.
Yes, I smashed them first and they still turned out great. Delicious!
Yay! Thank you so much!
These are amazingggg!!! And my husband loves them 😍
Your recipes never fail. Thank you!
Thank you so much! That makes me so happy to hear!
Delish, thanks Yumna!
You’re so welcome!