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.
This Is One of the Simplest Potato Side Dishes Ever!
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 dinnertime 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 babies here are the sure cure for your dinner-finishing cravings.
Enjoy!
Heidi’s Tips for Recipe Success
This 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.
Always season the water with a generous serving of salt once it’s come to a boil. This adds flavor to the mighty ‘tater.
Skip the dried herbs and stick to fresh. Dried herbs are much more potent than fresh, plus dried rosemary tends to crisp up too much when roasted.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Small red potatoes — This variety will hold its shape once smashed rather than fall apart, but the inside will be nice and creamy even as the outside crisps up.
- Salted butter — Potatoes are fairly bland, so I like to use a salted butter for a richer flavor.
- Garlic — 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.
- Fresh rosemary — Can be swapped with fresh parsley, thyme, marjoram, sage or tarragon.
- Kosher salt and black pepper — Always.
How to Make Garlic 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.
- Smash the potatoes with the bottom of a heavy glass. You want to gently but firmly press down on the cooked potatoes. Try to keep the potatoes as whole as possible by pressing down just halfway so they don’t break apart and crumble.
- Season with rosemary garlic butter. 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.
- Roast until crispy around the edges. The potatoes are already fully cooked, so you can pull them out of the oven once they’ve crisped up to your liking.
Heidi’s Tip: If you like cheese, Parmesan or even shredded cheddar make a tasty addition to these rosemary garlic smashed red potatoes.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Rosemary Garlic Smashed Potatoes Recipe
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
What to Serve with Smashed Potatoes
More Super Simple Potato Side Dishes
- Buttery Parsley Potatoes
- Crispy Oven Roasted Potatoes
- Creamy Mashed Potatoes
- Herby Potato Salad (No Mayo)
- Cheesy Potatoes
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Maureen
Adding a tablespoon of baking soda to the water when boiling the potatoes gets the exterior extra crunchy!
Hayley
Oooh that’s a cool tip, we’ll have to try that next time!
Don Snyder
Heidi,
Had smashed potatoes with scrambled eggs, scrabble, toast, memos and coffee. Did small white potatoes in micro wave… smashed them in old frying pan, with chopped onion on each side, and cooked until onions were done. Served with onions and parsley on top of potatoes. Was good and fast for Sunday breakfast.
Nice idea instead of fried potatoes.
LC
Another great way to “smash” the potatoes is with a meat pounder if you have one. Just some light pressure; its very controlled with the smaller tool.