Okay, let me tell you about my absolute favorite way to make potatoes – crispy smashed potatoes with rosemary! I discovered this recipe years ago when I needed a quick side dish for a dinner party, and wow, was it a hit. The magic happens when those tender little potatoes get smashed just right, creating all these nooks and crannies that turn golden and crispy in the oven. And that rosemary? It fills your kitchen with the most incredible aroma while they roast. Honestly, I make these at least twice a month now – they’re that easy and delicious. Whether you’re serving them with a fancy roast chicken or just eating them straight off the baking sheet (no judgment!), they never disappoint. The best part? You probably have all the ingredients in your pantry right now.
Why You’ll Love These Crispy Smashed Potatoes with Rosemary
Trust me, these potatoes are going to become your new go-to side dish. Here’s why:
- Super easy – just boil, smash, and roast!
- Incredibly crispy – that golden crust is irresistible.
- Heavenly rosemary flavor – your kitchen will smell amazing.
- Perfect for any meal – from weeknight dinners to holiday feasts.
- Vegetarian-friendly – everyone can enjoy them.
You’ll be making these on repeat, I promise!
Ingredients for Crispy Smashed Potatoes with Rosemary
- 1.5 lbs small potatoes
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Ingredient Notes
For the best results, use small, waxy potatoes like Yukon Gold or baby potatoes – they hold their shape beautifully when smashed. Fresh rosemary is key for that aromatic flavor, but if you’re in a pinch, dried rosemary works too (just use half the amount). And don’t skimp on the olive oil – it’s what gives these potatoes their crispy, golden edges!
Equipment Needed for Crispy Smashed Potatoes with Rosemary
You only need a few basic kitchen tools to make these crispy beauties: a large pot for boiling, a sturdy baking sheet (I swear by my old half-sheet pan), and a fork for smashing. That’s it – no fancy gadgets required!
How to Make Crispy Smashed Potatoes with Rosemary
Alright, let me walk you through my foolproof method for making these addictive potatoes. I’ve made them so many times I could probably do it in my sleep, but don’t worry – I’ll share all my little tricks!
Step 1: Boil the Potatoes
First things first – get that oven preheating to 450°F. While it’s heating up, toss your potatoes into a pot of well-salted boiling water. They’ll need about 15 minutes – you’ll know they’re ready when a fork slides in easily but they’re not falling apart. Pro tip: Don’t skip salting the water – it seasons them from the inside out!
Step 2: Smash the Potatoes
Drain those babies and let them cool just enough so you can handle them. Now the fun part! Place them on your baking sheet and gently press down with a fork until they’re about 1/2 inch thick. Don’t go too crazy – you want them smashed, not obliterated. Those cracks and crevices are where the magic happens!
Step 3: Season and Roast
Drizzle generously with olive oil – I like to use my fingers to make sure every nook gets coated. Then sprinkle with rosemary, salt, and pepper. Into the oven they go for 25-30 minutes until they’re golden brown and crispy around the edges. You’ll hear them sizzling – that’s the sound of deliciousness! When they’re done, they should be crispy on the outside but still creamy inside.
Tips for Perfect Crispy Smashed Potatoes with Rosemary
After making these dozens of times, I’ve learned a few secrets for maximum crispiness: First, let the boiled potatoes dry for 5 minutes before smashing – that extra moisture evaporation makes all the difference. When smashing, use even pressure so they cook uniformly. And don’t crowd the pan! Give each potato some breathing room for that perfect golden crust. My final trick? If they’re not quite crispy enough, pop them under the broiler for 1-2 minutes – just keep a close eye so they don’t burn!
Serving Suggestions for Crispy Smashed Potatoes with Rosemary
These potatoes are the perfect partner for so many dishes! I love serving them alongside roasted chicken or grilled steak – the crispy potatoes soak up all those delicious juices. They’re also fantastic with a simple green salad for a lighter meal. My favorite? A big platter of these potatoes with a dollop of garlic aioli for dipping. Trust me, they rarely make it to the table before getting snatched up!
Storage and Reheating Instructions
If you somehow have leftovers (rare in my house!), store them in an airtight container in the fridge for up to 3 days. To bring back that crispy magic, reheat them in a 400°F oven for about 10 minutes – microwaving just makes them sad and soggy. A quick tip: Spread them out in a single layer on your baking sheet so they crisp up evenly!
Nutritional Information for Crispy Smashed Potatoes with Rosemary
Here’s the nutritional breakdown per serving (about 1/4 of the recipe): 180 calories, 7g fat (1g saturated), 27g carbs (3g fiber, 2g sugar), and 3g protein. Remember, these are estimates – your exact values might vary slightly depending on your potato size and oil amount. But hey, with veggies this delicious, who’s counting?
Frequently Asked Questions
Q1. Can I use regular-sized potatoes instead of small ones?
You can, but small waxy potatoes work best because they cook evenly and hold their shape when smashed. If using larger potatoes, cut them into chunks before boiling – just adjust your boiling time accordingly.
Q2. Why aren’t my smashed potatoes getting crispy?
The most common culprit is not letting them dry enough after boiling. Pat them dry with a towel before smashing, and make sure your oven is fully preheated. Also, don’t skimp on the olive oil – those crispy edges need it!
Q3. Can I substitute dried rosemary for fresh?
Absolutely! Use about half the amount (1/2 tbsp instead of 1 tbsp). The flavor will be slightly different but still delicious. Crush the dried rosemary between your fingers before adding to release more aroma.
Q4. How thin should I smash the potatoes?
Aim for about 1/2 inch thickness – thin enough to get crispy but thick enough to stay creamy inside. Think “flattened” rather than “pancake thin” for the perfect texture.
For more delicious recipes and inspiration, check out our Pinterest page!
Print
Ultimate Crispy Smashed Potatoes with Rosemary in 3 Easy Steps
- Total Time: 45 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy smashed potatoes with rosemary are a simple yet flavorful side dish. The potatoes are boiled, smashed, and roasted to perfection with rosemary and olive oil.
Ingredients
- 1.5 lbs small potatoes
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 450°F.
- Boil potatoes in salted water for 15 minutes until tender.
- Drain and let cool slightly.
- Place potatoes on a baking sheet and gently smash them with a fork.
- Drizzle with olive oil and sprinkle with rosemary, salt, and pepper.
- Roast for 25-30 minutes until crispy and golden.
Notes
- Use small, waxy potatoes for best results.
- Let potatoes dry slightly after boiling for crispier texture.
- Adjust seasoning to taste.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
