Rosemary Garlic Smashed Potatoes

Earlier this week on Instagram, I polled to see if you actually read blog posts these days. An overwhelming amount of people said “Skip to the recipe”. I don’t like to talk for nothing, so usually if there is a detailed post for a recipe on my site, it’s to help you execute the recipe efficiently and in the best way possible.

I don’t have an inspiring family story to go with this recipe today. It’s pretty straight forward but I will still provide you with some tips to execute it right.

These Rosemary Garlic Smashed Potatoes are the perfect side dish for any protein. They take a little bit more time and effort than a typically side dish, but trust me, it is worth it!

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Boil the potatoes

First, you have to boil the potatoes. Cover them completely with water, then boil for about 20 minutes. They are ready to be smashed when you can insert a fork in them and the fork easily slides out. Make sure to test this because you will not be able to smash potatoes that aren’t fully cooked.

If you want to save time, you can boil your potatoes the day before you want to smash them.

Infuse the butter

Melt some butter in a frying pan and add two sprigs of rosemary and five smashed garlic cloves. Turn the heat down to low and let the flavors infuse. You can use a spoon to smash the garlic and rosemary into the butter to release the flavors. Infusing the butter also give that amazing rosemary flavor, without the green bits of rosemary that makes my kids freak out. They love these potatoes and it’s because there are no green things on them.

Smash the potatoes

On a parchment covered baking sheet, smash the potatoes. I like to use a stainless steel measuring cup for a highball glass. The flatter and more “jagged” they are, the crispier they will be. You also want to make sure that you leave some space between each potato on the baking sheet, so that they crisp up. If the potatoes are touching, they will steam and will not get crispy.

These potatoes are not spaced out enough to ensure a crispy texture. Removing one potato from each row and spacing them out will achieve a crispier texture.

Season the potatoes

Brush each potato with the butter, saving some butter to brush on when they come out of the oven. You don’t need to salt the potatoes at this point, but a sprinkling of salt and fresh cracked pepper when the potatoes come out of the oven is a nice touch.

Bake the potatoes

Bake the potatoes at 425 for about 30 minutes, or until desired crispness is achieved. Remember they are fully cooked when you put them in the oven, so the cooking time will depend on how crispy you want them. If you want to speed up the process, you can also broil them, but watch them closely so they don’t burn.

Finishing touches

To garnish the cooked potatoes, sprinkle with salt, pepper, fresh parmesan and finely chopped parsley and rosemary. I leave the fresh herbs off for the kids, but they really add some freshness so I always sprinkle some herbs on my share.

How to serve smashed potatoes

These smashed potatoes are the perfect accompaniment for grilled meat or poultry. Try them with these Lemon Basil Chicken Burgers or with a pork tenderloin marinated with one of these three marinades. If you’re looking for a quicker weeknight side dish, my Lemon Basil Orzo and Rice Pilaf recipes are perfect for that.

Rosemary Garlic Smashed Potatoes

Course Potato, Side Dish
Keyword garlic, potato, rosemary, smashed potatoes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6


  • 30 Baby potatoes
  • 1/2 cup butter
  • 3 sprigs fresh rosemary save one for garnish
  • 5 cloves garlic, smashed
  • freshly grated parmesan cheese
  • chopped fresh parsley
  • salt & pepper


  1. Boil the potatoes until fork-tender, about 20 minutes.

  2. Preheat the oven to 425.

  3. While the potatoes are boiling, melt the butter and add the rosemary and garlic.

  4. Use a spoon to bruise the rosemary and smash the garlic to release the flavors.

  5. Turn the butter to low heat and let the flavors infuse until you are ready to use it.

  6. Drain the boiled potatoes.

  7. On a parchment lined baking sheet, smash each potato, using a cup or glass.

  8. Ensure the potatoes are spaced out on the baking sheet and are not touching.

  9. Brush each potato with half of the infused butter, reserving the rest for later.

  10. Bake at 425 for approximately 30 minutes, or until desired crispness is achieved.

  11. Remove potatoes from oven and brush with remaining butter.

  12. Garnish with fresh parmesan, finely chopped fresh parsley and rosemary and salt & pepper.

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