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Side Dishes Vegetarian Potatoes
5 from 7 votes

Rosemary Smashed Potatoes

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By: Joanna Cismaru •6/10/23 11 Comments

This post may contain affiliate links. Please read my disclosure policy.

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!

closeup shot of smashed potatoes fresh out of the oven on a baking sheet
Table of Contents Open
  • Easy Rosemary Smashed Potatoes Recipe
  • Pro Tip
  • Ingredients You’ll Need
  • How To Make Rosemary Smashed Potatoes
    • Boil The Potatoes
    • Smash Them
    • Dress The Potatoes
    • Bake Them
  • Frequently Asked Questions
    • Can I use other types of potatoes for this recipe?
    • Can I prepare these potatoes ahead of time?
    • Can I freeze the smashed potatoes?
    • What can I serve with these smashed potatoes?
    • What can I use instead of rosemary?
  • Expert Tips
  • How to serve
  • Other Delicious Recipes To Try
  • Rosemary Smashed Potatoes
    • Video
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

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.

Pro Tip

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!

Ingredients You’ll Need

ingredients needed to make rosemary smashed potatoes.
  • 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.

How To Make Rosemary Smashed Potatoes

Alright, my friend, it’s time to turn these baby potatoes into a culinary masterpiece! Here’s how it’s going down:

Boil The Potatoes

process shots showing how to make rosemary smashed potatoes.

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.

Smash Them

process shots showing how to make rosemary smashed potatoes.

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.

Dress The Potatoes

process shots showing how to make rosemary smashed potatoes.

After their little makeover, drizzle them generously with olive oil, sprinkle with salt, pepper and finally chopped rosemary.

Bake Them

process shots showing how to make rosemary smashed potatoes.

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.

smashed potatoes with rosemary on a white plate

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.

rosemary smashed potatoes on a metal plate.

Expert Tips

  1. 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.
  2. 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.
  3. Dry Before Smashing: Let the boiled potatoes dry off a bit before you smash them. This prevents them from becoming too mushy.
  4. 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.
  5. 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
smashed potatoes fresh out of the oven garnished with pepper and rosemary on a baking sheet

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

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.

close up shot of rosemary smashed potatoes
5 from 7 votes

Rosemary Smashed Potatoes

Prep 20 minutes minutes
Cook 30 minutes minutes
Total 50 minutes minutes
6
Rate Recipe Print Recipe
Discover the bliss of these Rosemary Smashed Potatoes – incredibly tender on the inside yet delightfully crisp on the outside. Infused with fresh rosemary and sea salt, they're an irresistible side dish that's sure to steal the spotlight in any meal.
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Ingredients

  • 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))

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℉. 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.

Equipment

  • 3-Quart Saucepan with Lid
  • 5 Quart Colander
  • Aluminum Baking Sheet (2 pack)
  • Potato Masher

Notes

  1. 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.
  2. Herbs: While rosemary is the star here, you can experiment with other herbs like thyme or sage for a different flavor profile.
  3. 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.
  4. 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.

Nutrition Information

Serving: 1servingCalories: 187kcal (9%)Carbohydrates: 24g (8%)Protein: 3g (6%)Fat: 9g (14%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 415mg (18%)Potassium: 696mg (20%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 23IUVitamin C: 13mg (16%)Calcium: 21mg (2%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

close up shot of rosemary smashed potatoes

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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11 Comments
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Christine
Christine
Posted: 3 months ago

5 stars
Sooooo delicious! They will definitely become a “regular “ for us. Left overs would make great addition to an egg breakfast too! I love your recipes and website. THANKS, Jo.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Christine
Posted: 3 months ago

My pleasure, so glad you enjoyed it!

0
Reply
Krystena
Krystena
Posted: 3 months ago

5 stars
These are ultimate spuds! I heated the olive oil in the pan til it was sizzling and then added the potatoes to the hot oil, super duper delicious!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Krystena
Posted: 3 months ago

So happy to hear you liked them!

0
Reply
Andi Ricks
Andi Ricks
Posted: 2 years ago

Could you make these potatoes ahead of time and then just roast them off the day your are serving? Have you done this before?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Andi Ricks
Posted: 2 years ago

I suppose you can cook them and smash them first, then refrigerate them until ready to roast.

0
Reply
Yvonne
Yvonne
Posted: 3 years ago

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.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Yvonne
Posted: 3 years ago

Which recipe are you referring to, exactly? This is in the rosemary smashed potatoes!

0
Reply
Yvonne Rentschler
Yvonne Rentschler
Reply to  Jo Cooks Team
Posted: 3 years ago

5 stars
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.

0
Reply
Mimi
Mimi
Posted: 9 years ago

5 stars
Hahahaha! My husband only listens to Jimmy Buffet. At least your guy has a variety of tastes! Lovely looking smashed potatoes!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mimi
Posted: 9 years ago

Thanks Mimi LOL

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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