Rosemary Garlic Smashed Potatoes

5 from 25 votes

Rosemary Garlic Smashed Potatoes are a best of both worlds recipe - mashed and roasted potatoes! They are soft on the inside and crispy on the outside

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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.

These Rosemary Garlic Smashed Potatoes are a best of both worlds potato recipe - mashed and roasted! They are soft on the inside, crispy on the outside and bursting with rosemary garlicky flavor. It's a creative healthy side-dish the whole family will love!

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!

Smashed Potatoes Recipe Video

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

  1. 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.
  2. 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.
  3. 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.
  4. Bake until the potatoes are golden brown and crispy.
These Rosemary Garlic Smashed Potatoes are a best of both worlds potato recipe - mashed and roasted! They are soft on the inside, crispy on the outside and bursting with rosemary garlicky flavor. It's a creative healthy side-dish the whole family will love!

Tips to make the recipe well

  1. 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.
  2. Apply light but firm pressure when you smash the potatoes. You want them to become flatter but they need to remain in tact.
  3. Keep space between the potatoes on the baking sheet. This will help them to get nice and crispy. Use two baking sheets if necessary.
  4. Don’t be tempted to add more oil. You only need a little to achieve that delicious crispiness!
These Rosemary Garlic Smashed Potatoes are a best of both worlds potato recipe - mashed and roasted! They are soft on the inside, crispy on the outside and bursting with rosemary garlicky flavor. It's a creative healthy side-dish the whole family will love!

Frequently asked questions

What are the best potatoes to use?

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!

What’s the difference between smashed and mashed potatoes?

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.

Is this potato recipe difficult to make?

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!

Can you make them ahead of time?

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.

These Rosemary Garlic Smashed Potatoes are a best of both worlds potato recipe - mashed and roasted! They are soft on the inside, crispy on the outside and bursting with rosemary garlicky flavor. It's a creative healthy side-dish the whole family will love!

For more potato recipes

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

Rosemary Garlic Smashed Potatoes are a best of both worlds recipe – mashed and roasted potatoes! They are soft on the inside and crispy on the outside
5 from 25 votes
Servings 6 servings
Course Side Dish
Calories 496
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

Ingredients
  

  • 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

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

Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge. To reheat, just place in the oven at 350°F for 5-7 minutes or in a toaster oven. You can also reheat in the microwave, but the potatoes won’t retain a crispy texture that way.
Substitutes: For best results, follow the recipe as is. However you can switch out the herbs if you’d like, use butter instead of olive oil and make these with other types of potatoes.
Nutritional Data: The information below is an automated estimate. It could vary based on cooking methods and ingredients used.

Nutrition

Calories: 496kcal, Carbohydrates: 102g, Protein: 12g, Fat: 5g, Sodium: 116mg, Potassium: 2929mg, Fiber: 11g, Sugar: 8g, Vitamin A: 115IU, Vitamin C: 55.9mg, Calcium: 74mg, Iron: 4.8mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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These Rosemary Garlic Smashed Potatoes are a best of both worlds potato recipe - mashed and roasted! They are soft on the inside, crispy on the outside and bursting with rosemary garlicky flavor. It's a creative healthy side-dish the whole family will love!

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Comments

  1. 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!!

    1. Yay!! I’m so glad you gave it a try and enjoyed it! I totally agree, the waiting period is the hardest!

  2. Loved these! Omitted the rosemary so the kids would eat them. That whole green thing..

    These smashed potatoes turned out amazing! Easy & yummy side dish.

  3. My landlord is chef/owner of a fine dining, latin/italian fusion restaurant & my roommate is his sous chef. So anyway, I made these one night for dinner, but omitted the cheese & even though we actually have a rosemary bush, I chose to use dry. My roommate just kept raving about how good they were, which is a huge compliment coming from a trained chef. When I told him how I made them, he was blown away by the simplicity. He told his boss about the recipe & let him put the potatoes on the menu, as a limited time special. They were made with the cheese, so it fit into the Italian “fusion” Diners raved about the potatoes so much, that they’re now permanently on the menu. Due to it being a fusion restaurant, the seasonings used vary to compliment the dish being served. it’s a very versatile recipe!
    I apologize for such a lengthy post!