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Smashed Rosemary Garlic Potatoes

These potatoes are perfectly seasoned and crispy. Look no further fo an easy holiday side dish!
Prep Time 5 mins
Cook Time 30 mins
Boil Time 25 mins
Total Time 1 hr
Course Main Course, Side Dish
Servings 8 servings


  • 3 lbs red skin potatoes (or small potatoes of choice) scrubbed clean
  • ¼ cup olive oil
  • 1 1/2 tbsp minced fresh rosemary can substitute 1/2 tbsp dried
  • 1 1/2 tbsp minced fresh garlic
  • ½ tsp onion powder
  • 1 tsp salt separated
  • 1/4 tsp ground black pepper


  • Fill a large stock pot with water 3/4 the way. Add potatoes (making sure they are fully covered with at least an inch of water above them) and bring to a boil.
  • Cook on high for 20-25 minutes, until penetrable with a fork (larger potatoes will take longer to cook).
  • Once 5 minutes are left to boil, preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • Mix together the oil, rosemary, minced garlic and onion powder in a small bowl.
  • Place the potatoes on the prepared sheet and smash. You can do this with a fork, bottom of a drinking glass or potato smasher. Brush each potato with oil mixture. Set aside remaining oil for later.
  • Place in preheated oven and cook for 15 minutes.
  • After the 15 minutes, take potatoes out and sprinkle evenly with 1/2 tsp salt.
  • Flip the potatoes carefully and brush with leftover oil (if there isn't any left, spray potatoes with cooking oil) and bake for another 10-15 minutes, until nice and crispy (broil on high for a minute or two if desired).
  • Top with the remaining 1/2 tsp salt and black pepper and serve (you can add more to taste).
Keyword holiday, potatoes, redskin, rosemary, side