ROSEMARY GARLIC SMASHED POTATOES
These rosemary garlic smashed potatoes are crispy on the outside, tender on the inside, and packed with savory flavor. Perfect as a side dish for weeknight dinners, holiday meals, or any occasion that calls for comfort food.
Ingredients
- 2 lbs small potatoes red or Yukon gold
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary chopped
- Optional: grated parmesan for garnish
Instructions
- Boil Potatoes: Place potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool slightly.
- Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Smash Potatoes: Place boiled potatoes on the baking sheet and gently press each with a potato masher or the bottom of a glass to flatten slightly.
- Season: Drizzle olive oil over the potatoes. Sprinkle with minced garlic, salt, pepper, and chopped rosemary.
- Bake: Bake for 20–25 minutes until crispy and golden brown.
- Serve: Optionally sprinkle with grated parmesan and serve warm.
Notes
- Make Ahead: Potatoes can be boiled in advance; smash and bake just before serving.
- Customizing Flavor: Add paprika or thyme for additional flavor variations.
- Serving Suggestions: Serve as a side with roasted meats, grilled chicken, or a holiday feast.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for best crispiness.