Smashed roasted garlic rosemary potatoes are the perfect side dish for any dinner. They are fluffy and soft on the inside and crispy on the outside, and when you add the flavors of garlic and rosemary it's potato perfection.
These potatoes are roasted in the oven and smashed gently then placed back into the oven. They are delicious with a short ingredient list and a few simple steps.
Thank you Melissa's Produce for sending me fresh produce to make this recipe. As always all opinions are my own.
It's an easy side dish recipe with only 6 ingredients and made in one pan.
Crispy buttery and full of flavor potatoes that aren't fried and not bad for you.
Versatile side dish or appetizer
What You Will Need
Baby potatoes, we like Dutch potatoes, but you can use red or a mix of baby potatoes. Please note that larger potatoes will not work for this recipe
Olive oil or avocado oil
How to Make Smashed Roasted Garlic Rosemary Potatoes
Unlike some recipes for smashed potatoes, that are boiled first, this recipe skips that step. The potatoes are roasted in the oven and then smashed. Here's how:
Place the cleaned and washed potatoes into a bowl add the oil
Next, add the garlic and fresh herbs and mix everything together.
Arrange the potoates on a parchment lined baking sheet and bake (save the leftover garlic and oil in the bowl for later).
Remove the potatoes from the oven and carefully pierce each one with a fork to release some of the heat, and then use the back of the fork to slightly smash each one.
Brush the potatoes again with the remaining oil, garlic and herbs in the bowl and place them back in the oven and bake until they are crispy.
Estimated Time To Make This Recipe: 15 to 20 minutes
Get a jump start on preparing your smashed garlic rosemary potatoes. Clean and dry them, mix up the oil with the fresh rosemary. Store the potatoes and the oil mixture in separate containers for up to two days before roasting.
Tips and Variations
Change up the herbs and add any combination of chopped fresh chives, parsley, dill, oregano, basil or thyme.
Replace the fresh herbs with a few sprinkles of dried herbs (go lighter than you would with fresh herbs because dried herbs are more concentrated in flavor).
Replace olive oil and herbs with a tablespoon of garlic scape pesto sauce.
Sprinkle the potatoes with shredded parmesan, blue or cheddar cheese before serving.
Top with bacon crumbles for extra flavor!
Leftovers and Storage
Smashed rosemary garlic potatoes can be stored in the refrigerator for up to four days. They taste great the second time around for breakfast or dinner. Here's how to re-heat them:
Re-heat them in the oven for about 15 minutes to crisp them backup.
Re-heat them on top of the stove: add 1 tablespoon olive oil in a cast-iron pan and brown them up.
Freezing is not recommended.
Serve your smashed rosemary garlic potatoes as a side dish with grilled beef, chicken or pork. We like them with hassle-back pork tenderloin, meatloaf, grilled pork chops or with an air-fried frittata for an easy vegetarian dinner.
Smashed potatoes also make a fun and delicious appetizer. Top them with cheese a little bit of bacon and derve them with a side of Greek yogurt and sour cream and chives for dipping.
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Click on serving size to scale this recipe
- 1 ½ pounds baby potatoes
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ teaspoon sea salt
- cracked black pepper to taste
- 3 tablespoons chopped fresh rosemary
- Clean and dry the potatoes and set them aside
- Pre-heat the oven to 400 and line a baking sheet with parchment paper.
- Mix the 1 tablespoon olive oil, 3 tablespoons rosemary and 3 cloves minced garlic together in a mixing bowl.
- Add the cleaned potatoes to the mixing bowl and mix everything together making sure the potatoes are coated in the oil mixture.
- Arrange the potatoes on the baking sheet with parchment and bake for 20 minutes.
- Remove the potatoes from the oven; pierce each on with a fork and then use the back of the fork to gently press them down until they appear smashed.
- Brush the potatoes again with the leftover oil mixture that is in the mixing bowl and place them back in the oven until the potatoes turn golden and crispy about 15 to 20 minutes.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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