Smashed Roasted Rosemary Garlic Potatoes

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.

What You Will Need

This is a brief summary of the ingredients needed to make this smashed potatoes recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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How to Make Smashed Roasted Garlic Rosemary Potatoes

Unlike some recipes for mashed 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 potatoes into a bowl and add the oil

Next, add the garlic and fresh herbs and mix everything together.

Arrange the potatoes 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

Make-ahead instructions

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.

Serving Suggestions

Serve your smashed rosemary garlic potatoes as a side dish with grilled beef, chicken or pork. We like them with chicken savoy, hassle-back pork tenderloin, meatloaf, grilled pork chops, air fryer ribeye steak, 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 serve them with a side of Greek yogurt and sour cream and chives for dipping.

You Might Also Like These Potato Recipes

• Healthy Twice Baked Potatoes
• Healthy Potato Salad with Herbs
• Homemade Potato Chips

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