Whether you’re looking for a holiday side dish or a simple weeknight option, these Rosemary Smashed Potatoes are just what you need. They are delicious, flavorful, crispy perfection.
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I love me some potatoes. I’ll take them fried, baked, sauteed, mashed, smashed. I mean, I could keep going but I think you get the picture.
One of my very favorite ways to prepare potatoes is smashing and roasting them until they are super crispy. Not only is this method simple but it’s really fun too.
How to Prepare Smashed Potatoes
First, you need to start with pretty small, baby potatoes. I went with red potatoes when preparing these but you can use white or yukon gold too. Just look for ones that are the size of a ping pong ball or smaller preferably.
Scrub those little guys and put them in a pot with cold water. Bring them to a boil and let them cook for about 3 minutes. This is going to depend on the size of your potatoes so keep that in mind.
If you’re potatoes are on the bigger side, you may need to add an extra minute or two to the boiling time. The end result that you’re looking for is that a fork or knife goes into the potato with little effort but you don’t want them as soft as for mashed potatoes. So soft with a little give, no falling apart here.
Once they have boiled drain them and dry on a kitchen towel. Next up, the fun part. Smashing.
Place all the potatoes on a large, rimmed baking sheet. Using a drinking glass or measuring cup, press gently on each potato until they smash. Make sure you don’t press too hard as you want them to stay together and keep some texture.
Brush both sides evenly with oil then sprinkle with kosher salt, pepper and lots of dried rosemary. Side note: if rosemary isn’t your favorite substitute an herb you do love instead.
Now they go into a hot oven and cook until they are super golden and crispy. The crunch factor is real with these potatoes.
When to Serve Rosemary Smashed Potatoes
These smashed potatoes are a great option for holidays, dinner parties and weeknights.
They may take a liiitle longer than a typical weeknight side dish but they are so simple to prepare and can be boiled and smashed ahead of time so that all you have to do is season and roast them the day of serving.
I very much think these would be delicious served with your Christmas ham. Move aside mashed potatoes.
More Potato Side Dishes to Try:
- Loaded Mini Hasselback Potatoes
- Taco Roasted Potatoes
- Herbed Mascarpone Mashed Potatoes
- Outrageous Au Gratin Potatoes
- The Best Crispy Roast Potatoes
Rosemary Smashed Potatoes
- 1 1/2 lbs. small potatoes (smaller than a ping pong ball)
- 1 Tbsp. kosher salt
- 3 Tbsp. olive oil
- 3/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 1/2 tsp. dried rosemary
- Preheat oven to 425 degrees F. Scrub potatoes clean with skins on. Add to a pot and cover with cold water. Add 1 tablespoon of kosher salt. Bring potatoes to a boil over high heat. Boil for 3 to 4 minutes, until you can pierce the potatoes but they aren't soft enough for mashed potatoes.
- Drain and dry off the potatoes. Dump onto a rimmed baking sheet. Using a large measuring cup or drinking glass, gently smash the potatoes until they are about 1/2-inch thick. Be careful not to smash all the way.
- Brush both sides of the potatoes with olive oil. Sprinkle with 3/4 teaspoon kosher salt, black pepper and dried rosemary. Put pan in oven and roast potatoes for 35 to 40 minutes, until golden and crispy.