This hybrid of roasted and mashed potatoes is literally a mash up of cooking techniques to create a creamy potato on the inside with the crispy edges everyone craves on the outside, and it’s all made extra good thanks to garlic, butter and rosemary flavored smashed potatoes.
Easy side dishes should be a dime a dozen but I keep hearing from you guys that this is one of the most challenging parts of putting the finishing touch on your dinner time meal.
The beauty of a simple side dish like potatoes is they go with pretty much any main dish. Personally, I could eat them as the main dish all on their own.
So why mash when you can smash?
Because smashed red potatoes that are crisped with garlicky butter and rosemary like these smashed rosemary garlic potato babies here are the sure cure for your dinner-finishing cravings.
What’s in These Smashed Potatoes?
In the spirit of easy side dishes, I’ve kept the ingredients list to a minimum for this rosemary garlic smashed potatoes recipe. Here’s what you’ll need to make this recipe:
- Small red potatoes
- Salted butter
- Fresh rosemary
- Kosher salt
- Black pepper
What Are the Best Potatoes for Smashed Potatoes?
This roasted smashed potatoes recipe starts with creamy, baby red potatoes. I prefer the small red potatoes due to their light and fluffy texture when cooked, but white or Yukon golds will work too.
How to Make Smashed Potatoes
How to cook smashed potatoes. Boil the whole potatoes first to soften them for smashing. I cook mine until fork tender and the skins begin to crack and pull away from the whites of the potato. And I always season the water with a generous serving of salt once it’s come to a boil. This adds flavor to the mighty ‘tater.
How to smash those smashed potatoes. To smash the potatoes I use the bottom of a heavy glass to gently but firmly press down on the cooked potato. You can also use a potato masher if you prefer. Try to keep the potatoes as whole as possible by pressing down just halfway so the potatoes don’t break apart and crumble.
How to season and roast smashed potatoes. Melt the butter and stir in the rosemary and garlic. Pour the butter mixture over the potatoes, then roast until the potatoes become crispy around the edges.
Can I Use Another Fresh Herb in This Recipe?
Yes, I use rosemary as my herb of choice with these smashed potatoes but you could use parsley, thyme, marjoram, sage or tarragon.
Can I Use Dried Herbs Instead of Fresh?
I don’t recommend using dried herbs to flavor these smashed red potatoes. Dried herbs are much more potent than fresh, and dried rosemary tends to crisp up too much when roasted.
Tips for Making Smashed Potatoes
Adding the garlic and rosemary to the butter as it melts and then giving it a short simmer to enhance the flavors. All this concentrated flavor replaces the urge to add even more fat and calories with even more and more butter. A pinch of salt enhances the richness too.
I generally prefer pressing cloves of garlic rather than mincing for a smoother bite. But in this case, I like the garlicky chunks. You of course can choose your buttery action’s course.
And if you like cheese, Parmesan or even shredded cheddar make a tasty addition to these garlic smashed potatoes.
More Potato Recipes to Add to Your Side Dish List
- The Best Buttery Parsley Potatoes
- Buttermilk Blue Cheese Mashed Potatoes
- Cheesy Scalloped Potatoes
- Dilled Red Potatoes and Peas
- German Potato Salad
- Heavenly Funeral Potatoes
- Loaded Twice Baked Potatoes
- The Best Oven Roasted Crispy Potatoes
- Creamy Mashed Potatoes Recipe
Rosemary Garlic Butter Smashed Potatoes
- 1 ½ pounds small red potatoes
- 3 tablespoons butter (I use salted butter)
- 1 large clove garlic, minced or pressed
- 1 tablespoon minced fresh rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Preheat the oven to 425°F.
- Boil the potatoes in a medium sauce pan for 10 minutes or until a fork easily slides in and out of the potatoes and the skin is just barely beginning to split. Drain the water from the pan and set aside.
- On medium low heat, melt the butter in a small saucepan with the garlic, cooking for 2-3 minutes until fragrant. Stir in the rosemary and salt and pepper.
- Pour the butter over the potatoes and toss until coated. Place the potatoes on a foil-lined baking sheet and use the bottom of a heavy drinking glass, a fork, or a potato masher to gently smash the potatoes.
- Drizzle with any extra butter from the pan and bake for 7-10 minutes or until the potatoes are crispy. Watch so the garlic doesn't burn. Season with more kosher salt and pepper and serve hot.
More Side Dish Recipes to Complete the Meal
- Easy 5-Minute Parmesan Zucchini
- Sweet Carrots with Tarragon
- Garlic Parmesan Baked Eggplant
- Roasted Brussels Sprouts with Pancetta
- Summer Squash Sauté
- Miso Roasted Butternut Squash
- Maple Buttered Sweet Potato Wedges
- Easy Green Beans with Brown Butter Almondine
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