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Calling all potato lovers! These Rosemary Smashed Potatoes are CRAZY crispy-on-the-outside, fluffy-on-the-inside, drenched in olive oil and sprinkled with fresh rosemary, promising a flavor burst in every bite that will have you reaching for seconds before you know it!
Easy Rosemary Smashed Potatoes Recipe
Welcome to the world of Rosemary Smashed Potatoes, where each bite is a symphony of textures and flavors. Each baby red potato is kissed with a splash of olive oil, creating a tantalizingly crispy exterior that’s the perfect contrast to its fluffy, pillowy interior.
But what really sets these potatoes apart is the sprinkle of fresh rosemary. It’s the melody that completes the symphony, adding a fragrant aroma and herbaceous kick that’ll make your taste buds dance with delight. Each bite is an explosion of flavors, a crunch followed by soft potato fluffiness, finished with that beautiful rosemary kick. You may have had potatoes before, but trust me, you haven’t truly experienced them until you’ve tried these Rosemary Smashed Potatoes.
For a truly crispy exterior, ensure your potatoes are completely dry before drizzling with oil and roasting. A moist potato will steam rather than crisp up in the oven!
- Baby Red Potatoes: The star of this dish! They have a creamy texture with a thin skin that crisps up nicely. You could substitute with other small potatoes like baby Yukon golds.
- Olive Oil: Essential for that crispy golden exterior. Can be substituted with another high heat oil such as avocado oil.
- Fresh Rosemary: Gives a wonderful aromatic flavor. If you can’t find fresh, dried rosemary can be used, just use half the amount.
- Salt and Pepper: Basic seasonings that enhance the flavor. Feel free to adjust amounts to personal taste.
Alright, my friend, it’s time to turn these baby potatoes into a culinary masterpiece! Here’s how it’s going down:
First, we’re giving these babies a nice, soothing hot bath. Boil them in salted water until they’re so relaxed they can be easily pierced with a fork. Let them cool for about 5 minutes and make sure they’re completely dry before continuing.
Next you can either go ahead and place them on a baking sheet lined with parchment paper and smash them right there or smash them on a cutting board with a potato smashed or glass first, then transfer them to the baking sheet, up to you.
After their little makeover, drizzle them generously with olive oil, sprinkle with salt, pepper and finally chopped rosemary.
Finally, into the oven they go! At 425°F, they’re going to get all hot and crispy. About 20 minutes should do the trick or until they’re nice and crispy.
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes, you can use other small, firm potatoes like Yukon Gold or baby white potatoes. The key is to use small potatoes for the best texture and flavor.
Can I prepare these potatoes ahead of time?
Yes, you can boil the potatoes and keep them in the fridge a day in advance. When you’re ready to serve, just smash and roast as per the recipe.
Can I freeze the smashed potatoes?
Smashed potatoes are best enjoyed fresh. However, you could freeze them after boiling and smashing. When ready to eat, allow them to thaw and then proceed with the roasting step.
What can I serve with these smashed potatoes?
Rosemary Smashed Potatoes pair well with almost any protein, such as steak, chicken, or fish. They’re also fantastic with grilled vegetables or as part of a buffet spread.
What can I use instead of rosemary?
If rosemary isn’t your thing, you can substitute with other robust herbs like thyme, oregano, or sage. Just keep in mind each herb will bring a distinct flavor to the dish.
- Size Matters: Choose uniformly-sized baby red potatoes for even cooking and baking. If you can’t find baby red potatoes, small Yukon Golds also work well.
- Salt the Water: Be generous when salting the boiling water. This step is crucial as it’s your only chance to season the potatoes from within.
- Dry Before Smashing: Let the boiled potatoes dry off a bit before you smash them. This prevents them from becoming too mushy.
- Don’t Skip the Olive Oil: A generous drizzle of olive oil before roasting not only adds flavor but also helps to achieve that desirable crispy texture.
- Fresh Is Best: Use fresh rosemary for this recipe. The flavor it imparts is much more robust and aromatic than its dried counterpart.
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
Other Delicious Recipes To Try
- Cheesy Mashed Potatoes With Bacon and Chives
- Roasted Potatoes With Garlic Sauce
- Cheesy Bacon Ranch Potatoes
- Potato Croquettes
- Roasted Fingerling Potatoes
- Garlic Red Herb Potato Salad
- Funeral Potatoes
- Crispy Parmesan Potatoes
- 2 pounds baby red potatoes
- ¼ 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))
- 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℉. 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.
- Transfer the baking sheet to the oven and bake for 20-25 minutes or until golden brown.
- Choosing Potatoes: Baby red potatoes are recommended for this recipe due to their soft skin and creamy interior. However, other small potato varieties such as baby Yukon gold can also be used.
- Herbs: While rosemary is the star here, you can experiment with other herbs like thyme or sage for a different flavor profile.
- Storing: These smashed potatoes are best enjoyed right out of the oven but if you do have leftovers, store them in an airtight container in the fridge. Reheat them in the oven or in a skillet to retain their crispiness.
- Serving Ideas: These potatoes pair well with a wide range of proteins, making them a versatile side. Consider serving them with grilled chicken, steak, or even a simple salad for a balanced meal.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.