Rosemary Garlic Smashed Potatoes
User Reviews
5
Rosemary Garlic Smashed Potatoes
Description
Rosemary Garlic Smashed Potatoes start with boiling small Yukon Gold potatoes until they are fork tender. Once cooled slightly, the potatoes are smashed to create a rough, flattened shape that exposes more surface area. They are then coated in a mixture of olive oil, minced garlic, chopped fresh rosemary, grated Parmesan cheese, salt, and black pepper. Baking at 425°F crisps the potato edges while preserving a soft interior. After flipping them halfway through baking, an optional additional seasoning and olive oil coat enhances the crispiness and flavor. This method results in a rustic potato side with a balance of crispy texture and herbaceous, garlicky notes.
These potatoes can accompany a variety of dishes from grilled meats to roasted vegetables, adding a pleasing hearty texture. They work well heated freshly from the oven to enjoy their crisp edges. The Parmesan adds umami and a subtle nuttiness, while rosemary delivers a fragrant, pine-like aroma that pairs naturally with garlic.
Store leftovers in an airtight container in the refrigerator for up to five days. To maintain crispness, reheat in a 350°F oven or toaster oven for several minutes rather than a microwave. You can customize the herbs if preferred, substitute butter for olive oil, or swap Yukon Gold for other potato varieties, though texture and flavor may shift slightly.
Ingredients
- 1 pound Yukon Gold potatoes about 12-16, baby
- 3 tablespoons olive oil
- 2 garlic minced, cloves
- 2 teaspoons rosemary chopped, fresh
- ¼ cup Parmesan Cheese grated
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- In a large pot of salted boiling water, cook the potatoes until fork tender, about 15-20 minutes. Drain and allow potatoes to cool slightly.
- Transfer the potatoes to a large rimmed baking sheet. Use a potato masher or the bottom of a measuring cup or glass to press down on the potatoes to smash them.
- Drizzle the olive oil on top of the potatoes, add the garlic, rosemary, parmesan cheese, salt and pepper, and toss with your hands to combine.
- Bake for 15 minutes until the bottoms are golden. Use a spatula to flip them and add more salt, pepper and olive oil, if desired. Return to the oven for 12-15 more minutes until the potatoes become crispy.
Notes
- Leftovers keep well up to five days refrigerated in an airtight container.
- For best crispness, reheat in the oven or toaster oven rather than the microwave.
- Herbs can be substituted based on preference, but fresh rosemary is recommended for its distinctive flavor.
- Butter may be used instead of olive oil for a richer taste.
- Other types of potatoes can be used, but Yukon Golds provide a good balance of creaminess and firmness when baked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 102g | 34% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Sodium | 116mg | 5% |
| Potassium | 2929mg | 62% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 55.9mg | 62% |
| Calcium | 74mg | 7% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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