Crispy Rosemary Garlic Smashed Potatoes
These crispy smashed potatoes are boiled until tender, then flattened and roasted with rosemary and garlic until golden brown and delicious. They make a perfect side dish for any meal.
Equipment
- Large pot
- Baking sheet
- Parchment paper
- Potato masher or glass
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 1.5 lbs small red or Yukon Gold potatoes about 1.5-2 inches in diameter
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley or chives Optional: for garnish
Instructions
Preparation
- Wash potatoes, place them in a pot, cover with salted cold water, boil for 15-20 minutes until tender.
- Preheat the oven to 400°F (200°C).
- Drain potatoes and spread them on a parchment-lined baking sheet.
- Smash each potato to about 1/2 inch thick using a glass or potato masher.
- Whisk together olive oil, minced garlic, chopped rosemary, salt, and pepper in a small bowl.
- Drizzle the oil mixture over the smashed potatoes, ensuring even coating.
- Bake for 25-35 minutes until golden and crispy; flip halfway through if desired.
- Remove from oven, garnish with fresh parsley or chives if desired, and serve immediately.
Notes
For extra crispiness, ensure potatoes are completely dry before smashing and roasting. Do not overcrowd the baking sheet to allow for proper air circulation.