Rosemary Smashed Potatoes
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Calling all potato lovers! These Rosemary Smashed Potatoes are CRAZY crispy on the outside and fluffy on the inside! Baby red potatoes drizzled with olive oil and seasoned with salt and pepper and fresh rosemary. A perfect side dish.
I love my potatoes. Any kind of potatoes, baked, roasted, fried, smashed, mashed, any way you can think of cooking potatoes, I’m there. However, I have to say that these EXTRA crispy smashed potatoes are my favorite. They’re crunchy, they’re salty, not only a great side dish, but the perfect snack!
These potatoes are so delicious, I’m talking extra crispy on the outside but the inside is nice and soft, making these potatoes a crispy perfection. Trust me on this, if you haven’t tried these before, they’re so worth it.
Extra crispy smashed potatoes
As usual, I have not met a potato I haven’t liked before, so these potatoes were fabulous and we loved them. They were gone as fast as I was done taking pictures. So if you love your starchy potatoes, then you might want to add this to your repertoire of recipes.
Forget the old boring french fry, there’s a place and time for fries, but now is the time for extra crispiness, my friends!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Potatoes – preferably the small ones, any color, you can find lots of these everywhere. I usually buy a huge bag at Costco and make a ton of these.
- Olive oil – this will help get them extra crispy, so don’t skip this ingredient. Melted butter also works wonders.
- Salt and pepper – you don’t want to skip the salt and pepper, this is where all our flavor comes from.
- Rosemary – some fresh rosemary, just a bit not too much as to not overpower the potatoes. Other herbs would be great too, like thyme, parsley or dill.
How to make smashed potatoes
- Prep the potatoes: Bring a pot of salted water to a boil. Add potatoes and cook until fork tender, about 12 to 15 minutes. Drain and leave them in the colander for 5 minutes.
- Preheat oven and prepare baking sheets: Preheat oven to 450 F degrees. Line a baking sheet with parchment paper and drizzle some olive oil over it.
- Smash potatoes: Place cooked potatoes on the baking sheet, leaving plenty of room between each potato. You might need two baking sheets, if you don’t have a large one, but it depends on how many potatoes you cook. Using a potato masher or fork, gently press down on each potato until it slightly mashes and flattens. Rotate the potato masher 90 degrees and press down again. Brush the tops of each potato generously with more olive oil.
- Season the potatoes: Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary.
- Bake: Bake in a 450 degree oven for 20-25 minutes until golden brown.
Other flavors
You can make so many different variations of these smashed potatoes, the sky is the limit. Try topping them with some freshly grated Parmesan cheese or some butter garlic, and parsley. Other herbs such as thyme or dill, but how about some bacon bits? Use your favorite toppings and you’re bound to end up with the best smashed potatoes ever.
Some tips
These smashed potatoes really are easy to make. Boil, smash, bake. Really, that’s all there is to it, however, here are some tips to help you along.
- Don’t forget the olive oil, it’s what makes them ultra crispy and helps brown them.
- For extra flavor, mix some butter along with the olive oil.
- Don’t forget to drain your potatoes in the colander for about 5 minutes, this helps dry them out a bit.
- Don’t be shy with the toppings, use some of the toppings I mentioned above.
How to serve
While these potatoes are great on their own as a snack, they can totally make a great side dish. Here are some mains that they would go perfectly with:
- Perfect Pork Tenderloin
- Pan Seared Pork Chops with Gravy
- Meatballs with Mushroom Sauce
- Instant Pot Beef Brisket
- Garlic Butter Steak Bites
More must try potato recipes:
- Cheesy Mashed Potatoes With Bacon and Chives
- Roasted Potatoes With Garlic Sauce
- Cheesy Bacon Ranch Potatoes
- Chipotle Chicken Stuffed Sweet Potato Skins
- Potato Croquettes
- Roasted Fingerling Potatoes
- Garlic Red Herb Potato Salad
- Baked Potato Soup
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Rosemary Smashed Potatoes
Ingredients
- 2 pound baby red potatoes
- 1/4 cup olive oil
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 tablespoon rosemary (fresh, chopped (or other herbs you may prefer))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Bring a pot of salted water to a boil. Add potatoes and cook until fork tender, about 12 to 15 minutes. Drain and leave them in the colander for 5 minutes.
- Preheat oven to 450 F degrees. Line a baking sheet with parchment paper and drizzle some olive oil over it.
- Place cooked potatoes on the baking sheet, leaving plenty of room between each potato. You might need two baking sheets, if you don't have a large one, but it depends on how many potatoes you cook.
- Using a potato masher or fork, gently press down on each potato until it slightly mashes and flattens. Rotate the potato masher 90 degrees and press down again. Brush the tops of each potato generously with more olive oil.
- Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary.
- Bake in a 450 degree oven for 20-25 minutes until golden brown.
Notes
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Could you make these potatoes ahead of time and then just roast them off the day your are serving? Have you done this before?
I suppose you can cook them and smash them first, then refrigerate them until ready to roast.
Not sure what I did wrong but my dinner rolls was no where browned after 25 mins. On middle rack, convection bake at 350, in cast iron skillet…any suggestions as I’m watching to see if they’ll brown.
Which recipe are you referring to, exactly? This is in the rosemary smashed potatoes!
I tried to delete it after I seen that as I had two recipes open… sorry about that. It was on the two ingredient dinner rolls… that recipe just needed more time on my end & needed a better quality yogurt.
This recipe however worked out great & was wonderful addition to a mixed vegetable melody that I added with.
Hahahaha! My husband only listens to Jimmy Buffet. At least your guy has a variety of tastes! Lovely looking smashed potatoes!
Thanks Mimi LOL