Crispy Rosemary Smashed Potatoes
With soft buttery, fluffy potato inside and a crispy, crunchy exterior, coated in just enough butter and olive oil, and seasoned with garlic and rosemary, these Crispy Rosemary Smashed Potatoes are what dreams are made of. Simple and easy to make, they are the perfect side dish or snack!
Servings: 6
Ingredients
- 1.5 lb baby new potatoes (either red, yellow, purple or a combination)
- 2 tbsp butter (melted)
- 2 tbsp olive oil
- 1 tbsp fresh rosemary (minced)
- 1 tsp garlic powder
- 1 tsp black pepper
- ½ tsp sea salt
Instructions
- Preheat oven to 425°
- Add unpeeled potatoes to a pot and fill with cold water to cover the potatoes. Bring to boil over high heat, cover, and reduce to simmer for 20 – 25 minutes (until potatoes are tender and can be pierced easily with a fork.
- Drain potatoes and let sit about 5 minutes for the residual heat to dry off the potatoes (this helps make sure they get extra crispy)
- In a small bowl, combine melted butter, olive oil, rosemary, garlic powder, and black pepper.
- Spray a sheet pan with cooking spray, and spread potatoes out, leaving a couple of inches of space around each potato.
- Smash each potato lightly using the bottom of a glass or measuring cup, a potato masher, or large fork. I prefer a potato masher to get more crispy cracks in the surface. Smash just until the potatoes start to break, but still hold together. The thinner you smash the more crispy bits, the thicker, the more fluffy potatoes.
- Spoon or brush the butter mixture over the potatoes, and sprinkle evenly with salt.
- Bake 20 – 25 minutes until crispy.
Notes
For Crispy Parmesan Smashed Potatoes, add fresh shredded parmesan cheese after topping with the butter mixture before baking.
You can substitute other herbs for the rosemary such as chopped fresh thyme, parsley, or sage - or use a combination.
For vegan, you can substitute all olive oil for the butter.
https://namastehomecooking.com/