Golden Garlic & Rosemary Smashed Potatoes
These Golden Garlic & Rosemary Smashed Potatoes are crispy on the outside and fluffy on the inside, infused with aromatic garlic and rosemary. Perfect as a flavorful side dish for any meal.
Equipment
- Large pot
- Colander
- Large baking sheet
- Parchment paper
- Glass, potato masher, or sturdy fork
- Small bowl
- Whisk
- Pastry brush (optional)
Ingredients
Main Ingredients
- 2 pounds small to medium-sized potatoes (Yukon Gold or baby red potatoes recommended)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 0.5 teaspoon dried rosemary (crushed, or 1 tablespoon fresh, chopped)
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon freshly ground black pepper
Optional garnishes
- Fresh chopped parsley, chives, or a sprinkle of grated Parmesan cheese
Instructions
Preparation
- Wash potatoes thoroughly, cutting larger ones in half for uniform size.
Cooking
- Place potatoes in a pot, cover with cold water, add salt, and simmer until fork-tender (15-20 minutes).
- Drain potatoes and let cool for 5 minutes to allow excess moisture to evaporate.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange potatoes on the baking sheet and gently smash each until about ½ inch thick.
- Whisk together olive oil, garlic powder, dried rosemary, salt, and black pepper in a small bowl.
- Drizzle the seasoning mixture generously over the smashed potatoes, ensuring even coating.
- Bake for 30-40 minutes until golden brown and crispy, flipping halfway through.
Serving
- Remove from oven, garnish with optional fresh herbs or Parmesan, and serve hot.
Notes
For extra flavor, experiment with different fresh herbs like thyme or oregano. Ensure potatoes are well-drained before smashing for maximum crispiness.