Irresistible Crispy Smashed Potatoes with Rosemary in 3 Steps

Oh, these crispy smashed potatoes with rosemary—I swear, they’re the little black dress of side dishes. Simple, elegant, and they go with absolutely everything. I’ve been making these for years, ever since my sister-in-law served them at Thanksgiving and I nearly elbowed my cousin out of the way to get seconds.

The magic is in that perfect contrast: golden, crackly edges giving way to clouds of fluffy potato, all perfumed with that woodsy rosemary aroma. They’re my go-to when I need something impressive but don’t want to fuss—just a handful of ingredients and about as much effort as it takes to open a bag of chips (but with about a million times more wow factor). Trust me, once you taste them, you’ll wonder how you ever settled for boring roasted potatoes.

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Why You’ll Love These Crispy Smashed Potatoes with Rosemary

Listen, these aren’t just any potatoes—they’re the kind that disappear off the platter before you can blink. Here’s why they’re a forever favorite in my kitchen:

• Crazy easy: Boil, smash, bake—that’s it. No fancy techniques, just golden, crispy perfection.
• Texture magic: That irresistible crunch gives way to pillowy-soft centers (I call it “potato bliss”).
• Rosemary’s charm: Fresh rosemary makes them smell like a holiday dinner, even on a random Tuesday.
• Holiday hero: They play nice with turkey, ham, or even take center stage at vegetarian feasts.
• Forgiving: Burned one side? Call it “extra crispy” and watch everyone still fight for the last bite.

Ingredients for Crispy Smashed Potatoes with Rosemary

Okay, here’s the beautiful part—you only need a handful of simple ingredients to make these little crispy wonders. No fancy grocery runs required. Here’s what you’ll grab:

• 1.5 lbs baby potatoes – Yukon Gold or red bliss work best (and yes, the size matters—no giants)
• 2 tbsp olive oil – The good stuff that makes those edges shatter like potato chips
• 1 tbsp fresh rosemary, chopped – Don’t even think about dried here, trust me
• 1 tsp salt – I use kosher for that perfect salty bite
• 1/2 tsp black pepper – Freshly cracked for maximum flavor
• 2 cloves garlic, minced – Because everything’s better with garlic

See? Told you it was simple. Now let’s turn these humble ingredients into something magical.

How to Make Crispy Smashed Potatoes with Rosemary

Alright, let’s get these little crispy miracles happening. The method is so simple, but I’ve got a few tricks up my sleeve to make sure they turn out perfect every time. Follow along—you’ll be amazed at how something so easy can taste so incredible.

Step 1: Boil the Potatoes

First things first: get those baby potatoes boiling in a big pot of salted water (like the ocean, people—it should taste salty). This isn’t just for flavor—it helps season them all the way through. Let them bubble away for about 15 minutes, or until they’re tender when you poke them with a fork. You want them cooked but not falling apart—think “just right” like Goldilocks would say. Drain them and let them cool just enough so you can handle them without burning your fingers (been there, done that—ouch).

Step 2: Smash the Potatoes

Now comes the fun part—smashing. Lay the potatoes out on a baking sheet (line it with parchment if you’re lazy about cleanup like me). Grab a fork or the bottom of a sturdy glass and gently press down on each potato until it flattens but still holds together. Don’t go full Hulk mode here—you want craggy edges, not potato paste. Those nooks and crannies are where the crispiness magic happens.

Step 3: Season and Bake

Drizzle the smashed potatoes with olive oil—get it into all those cracks. Then sprinkle on the rosemary, salt, pepper, and garlic like you’re seasoning a masterpiece (because you are). Pop them in a 425°F oven for 25-30 minutes, until they’re golden and crispy enough to make you drool. If you’re feeling extra, broil them for the last 2 minutes for an insane crunch. Just… try not to eat them straight off the pan. (Okay, maybe just one.)

Tips for Perfect Crispy Smashed Potatoes with Rosemary

After making these about a million times (okay, maybe just weekly), I’ve picked up some game-changing tricks:

• Broil for the win: That final 2-minute broiler blast turns them from crispy to potato-chip-level crunchy. Just don’t walk away—they’ll go from golden to “oops” in seconds.
• Fresh is best: Dried rosemary works in a pinch, but fresh gives that intoxicating aroma. Rub it between your palms first to wake up the oils.
• Give them space: Overcrowding = steamed potatoes (sad). Use two pans if needed—crispiness needs breathing room.
• Salt generously: The first bite should make your taste buds sing. I always do a final sprinkle right out of the oven.
• Patience pays: Let them crisp up fully before poking—moving them too soon is the #1 reason they stick.

Serving Suggestions for Crispy Smashed Potatoes with Rosemary

Oh, these golden babies shine with just about anything. I love them piled next to roast chicken or holiday ham, but they’re just as happy alongside a simple green salad for meatless nights. My guilty pleasure? Topping them with a fried egg for breakfast—crispy potatoes meet runny yolks is pure happiness on a plate.

Storage and Reheating Instructions

Good news—these crispy smashed potatoes keep their magic. Store leftovers in an airtight container for up to 3 days, though I doubt they’ll last that long. To bring back that perfect crunch, skip the microwave—toss them in a 400°F oven or air fryer for 5-7 minutes. They’ll come back to life almost like fresh from the first bake. (Pro tip: A quick spritz of oil before reheating makes them extra crispy again)

Nutritional Information

For all my fellow food nerds who like to know what’s going into their bodies (no judgment if you don’t—I totally get it), here’s the scoop: each serving of these crispy smashed potatoes clocks in at about 180 calories, with 7g fat, 27g carbs, and 3g protein. Now, let’s be real—these numbers might wiggle a bit depending on your potato size or how generously you drizzle that olive oil. But hey, we’re here for flavor, not fractions, right? Just know you’re getting a darn tasty side that’s way more exciting than plain old spuds.

Frequently Asked Questions

Final Thoughts

There you have it—my foolproof path to potato perfection. I can’t wait for you to experience that first glorious bite of crispy, rosemary-scented goodness. Make them, share them (or don’t—no judgment), and tell me how they turned out. These little golden gems have stolen countless hearts at my table, and I’ve got a feeling they’ll do the same at yours. Happy smashing. Follow us on Facebook for more delicious recipes.

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