Crispy Rosemary Garlic Smashed Potatoes are a simple yet delicious side dish that everyone will love. These potatoes are boiled until tender, then smashed and roasted until golden and crispy. The combination of fresh rosemary and garlic infuses them with irresistible flavor and aroma. Perfect alongside grilled meats, roasted veggies, or even as a snack, this recipe is easy to make and fits any meal occasion. Whether you’re cooking for family or guests, these smashed potatoes bring a comforting and flavorful touch to your table.
Why You’ll Love This Crispy Rosemary Garlic Smashed Potatoes
You’ll love these smashed potatoes because of their perfect crispy outside and soft, fluffy inside. The garlic and rosemary create a fragrant, savory flavor that elevates basic potatoes to a whole new level. Plus, this recipe uses simple ingredients and is easy to prepare, making it ideal for busy weeknights or special dinners. It’s versatile, pairs well with many dishes, and appeals to all ages — a guaranteed crowd-pleaser!
What You’ll Need
To make these crispy smashed potatoes, you’ll need just a few simple ingredients that are easy to find at any grocery store. Start with about 2 pounds of small Yukon Gold or baby red potatoes—they hold up well when smashed and roast nicely. You’ll also need 3 tablespoons of olive oil to get that perfect crispiness and golden color. Fresh rosemary (about 2 teaspoons, chopped) brings aromatic flavor, while 3 cloves of garlic, minced, add warmth and depth. Don’t forget salt and freshly ground black pepper to season everything just right. Optional extras include a sprinkle of grated Parmesan or a dash of smoked paprika for a little extra punch.
How to Make Crispy Rosemary Garlic Smashed Potatoes
First, boil the potatoes in salted water for about 15 to 20 minutes until they’re fork-tender but not falling apart. Drain and let them cool slightly. Preheat your oven to 450°F (230°C). Place the potatoes on a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently press down on each potato until it’s flattened but still in one piece. Drizzle the olive oil over them, then sprinkle the rosemary, garlic, salt, and pepper evenly. Roast for 25 to 30 minutes, flipping halfway through, until the potatoes are golden and crispy on the edges. Serve hot and enjoy!
You Must Know
To get the best results with smashed potatoes, choosing the right type of potato is key. Yukon Gold or baby red potatoes work best because they’re waxy enough to hold their shape after boiling but tender enough to smash easily. Overcooking them can cause them to fall apart, while undercooking will make smashing difficult. Also, don’t skip letting the potatoes dry a bit after boiling; excess moisture can prevent them from crisping properly in the oven. Using enough olive oil is essential to create that golden, crunchy crust, so be generous but not excessive. Lastly, fresh rosemary and garlic bring the best flavor — dried herbs or powders won’t deliver the same vibrant aroma.
Perfecting the Cooking Process
Roasting temperature and timing are crucial for crispy smashed potatoes. A high oven heat of around 450°F (230°C) allows the edges to crisp quickly without drying out the insides. Flip the potatoes halfway through baking to ensure even browning on both sides. If you want an extra crispy finish, you can broil for the last 2-3 minutes but watch carefully to avoid burning. Another pro tip is to space the potatoes apart on the baking sheet so they roast evenly instead of steaming. For best flavor, toss the potatoes in the olive oil and seasonings right before roasting to keep them fresh and vibrant. Following these steps guarantees golden, crispy smashed potatoes every time.
Add Your Touch
While the classic rosemary and garlic combo is a winner, feel free to customize your smashed potatoes to suit your taste. You can sprinkle some grated Parmesan cheese over the potatoes before roasting for a cheesy twist. Adding a pinch of smoked paprika or chili flakes can introduce a subtle smoky or spicy kick. For a fresh finish, toss the roasted potatoes with chopped parsley or chives. If you prefer a richer flavor, try drizzling melted butter instead of olive oil, or mix in a bit of lemon zest for brightness. This recipe is your blank canvas—get creative and make it your own!
Storing & Reheating
Leftover crispy smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat and keep them crispy, avoid the microwave as it can make them soggy. Instead, warm them in a preheated oven at 400°F (200°C) for about 10 minutes or until heated through and crispy again. You can also reheat them in a skillet on medium heat with a little olive oil to restore their crunch. Proper storage and reheating ensure you can enjoy these delicious potatoes even on busy days with minimal effort.
Perfect if you’re into cozy, one-pan meals.
Chef’s Helpful Tips for Crispy Rosemary Garlic Smashed Potatoes
Don’t miss this quick and satisfying recipe.
To achieve the crispiest smashed potatoes, start with boiling the potatoes just right—fork-tender but not mushy. Use a sturdy glass or potato masher to smash them evenly without breaking them apart. Don’t rush the roasting; the high heat is essential for browning and crunch. Season generously but adjust salt and herbs to your taste. Fresh garlic can burn if roasted too long, so consider adding some halfway through baking or tossing with the potatoes right after roasting. Lastly, always let the potatoes rest a few minutes before serving to lock in texture and flavor.
FAQ for Crispy Rosemary Garlic Smashed Potatoes
Q: Can I use other types of potatoes?
A: Yes! Yukon Gold and baby red potatoes work best, but Russets can also be used. Just be gentle when smashing since Russets are more fragile.
You might also love this flavorful dish.
Q: Can I make this recipe vegan?
A: Absolutely! Use olive oil and skip any cheese or butter toppings for a perfect vegan dish.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days and reheat in the oven or skillet for crispiness.
Q: Can I prepare potatoes ahead of time?
A: You can boil and cool the potatoes a day ahead, then smash and roast just before serving.
Conclusion
Crispy Rosemary Garlic Smashed Potatoes are the perfect combination of simplicity, flavor, and texture. With just a few wholesome ingredients, you can transform ordinary potatoes into a side dish that’s golden, crunchy, and loaded with savory herb and garlic goodness. Whether you’re cooking for a holiday gathering, a family dinner, or a weeknight meal, this recipe fits any occasion and is sure to satisfy. It’s easy to prepare, naturally gluten-free, and adaptable to your personal tastes.
The beauty of this dish lies in its versatility. You can keep it classic or add your own twist with different seasonings, cheeses, or garnishes. From the crispy edges to the aromatic rosemary and tender centers, every bite delivers comfort and flavor.
So next time you’re looking for a crowd-pleasing, foolproof side dish, give this smashed potatoes recipe a try. Once you do, it’ll become a regular on your menu—and a favorite at your table.
How to Make Crispy Rosemary Garlic Smashed Potatoes Recipe Delight
Description
Crispy on the outside, tender on the inside—these rosemary garlic smashed potatoes are the perfect side dish for any meal. Made with just a few ingredients, they’re savory, herby, and irresistibly golden.
Ingredients
Instructions
Boil potatoes in salted water for 15–20 minutes until fork-tender.
Preheat oven to 450°F (230°C). Drain potatoes and let cool slightly.
Smash each potato gently on a parchment-lined baking sheet.
Drizzle with olive oil, sprinkle garlic, rosemary, salt, and pepper.
Roast for 25–30 minutes, flipping once, until crispy and golden.
Notes
- For crispier results, let potatoes dry completely before smashing.
Add Parmesan, smoked paprika, or chili flakes for flavor variations.
Reheat leftovers in the oven or skillet for best texture.
This dish is naturally gluten-free and vegetarian-friendly.