Description
Rosemary garlic smashed potatoes deliver crispy, herbal perfection with minimal effort. Golden edges and tender centers create a delightful side dish you cannot resist savoring alongside roasted meats or as a standalone comfort classic.
Ingredients
Scale
Vegetables:
- 1 ½ pounds (680 grams) fingerling potatoes or baby potatoes
Herbs and Spices:
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- 2 teaspoons minced fresh rosemary
- 1 tablespoon minced garlic (4 large cloves)
- Kosher salt, to taste
- Freshly-ground black pepper, to taste
- Flaky salt, for serving (optional)
Oils and Fats:
- 3 tablespoons (42 grams) olive oil, plus more as needed
- 3 tablespoons (42 grams) unsalted butter
Instructions
- Select small to medium-sized potatoes and thoroughly rinse them under cool running water to remove any dirt or debris.
- Place potatoes in a large pot and cover completely with cold water, adding a generous pinch of salt to enhance flavor during cooking.
- Heat the water to a vigorous boil over medium-high heat, allowing potatoes to cook until they can be easily pierced with a fork, approximately 15-18 minutes.
- Carefully drain potatoes in a colander, then allow them to steam dry for 5-10 minutes, gently shaking periodically to release excess moisture.
- Preheat the oven to 450°F and prepare a sheet pan by coating it with a thin layer of olive oil to prevent sticking.
- Arrange the dried potatoes on the prepared sheet pan, ensuring they are evenly spaced and not overcrowded.
- Drizzle additional olive oil over the potatoes, then sprinkle with garlic powder, onion powder, paprika, and cayenne, tossing gently to ensure complete coverage.
- Using a flat-bottomed glass or ramekin, carefully press down on each potato to create a rustic, flattened shape, aiming for a consistent 1/2-inch thickness.
- Roast the smashed potatoes in the preheated oven for 20 minutes, flipping midway to ensure even browning and crispy edges.
- While potatoes are roasting, combine butter, minced garlic, and chopped rosemary in a microwave-safe bowl, heating until butter is completely melted.
- Remove potatoes from the oven and generously brush with the aromatic garlic-rosemary butter.
- Return the potatoes to the oven for an additional 5-10 minutes to develop deep golden-brown crispiness and enhance the herb and garlic flavors.
- Transfer the finished potatoes to a serving platter, and if desired, sprinkle with flaky sea salt for a final touch of seasoning.
Notes
- Boil potatoes in generously salted water to infuse flavor and ensure tender texture throughout cooking process.
- Drying potatoes completely after boiling helps achieve maximum crispiness when roasting in the oven.
- Smashing technique creates more surface area, guaranteeing extra crispy edges and golden-brown exterior.
- Coating potatoes with oil and seasonings before baking ensures even distribution of delicious flavors.
- Garlic butter added at the end provides rich, aromatic finish that elevates the entire dish’s taste profile.
- Flaky salt sprinkled on top offers a delightful crunchy texture and enhances overall seasoning.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg