Crispy Rosemary Garlic Smashed Potatoes

Crispy Rosemary Garlic Smashed Potatoes are the cure for boring side dishes, let’s just get that out in the open quick. You know that feeling when you’re staring into the fridge, hoping magic will happen and make those plain potatoes interesting (wishful thinking, right)? Well, if you’re anything like me, you want something fast, unfussy, but somehow feels a little fancy—like it could sit next to steak in a five-star restaurant. Oh, and trust me, these honestly turn out best when you’re not overthinking them. If you love bold flavors, especially garlic, you’re in good company here. By the way, if you’re obsessed with rosemary and garlic together, don’t miss this crazy good pull apart bread recipe—it’s like the ultimate sidekick for your potatoes.

Recipe at a glance

Let’s jump right in. This smashed potatoes recipe is all about simplicity and comfort. Just boil your potatoes until fork-tender. Smash ’em (literally, use a mug, nothing fancy). Then you coat those lovely, jagged edges with olive oil, minced garlic, chopped fresh rosemary, salt, and a bit of black pepper. Toss them in the oven until golden and gloriously crispy. Here’s the kicker—those craggly bits and the garlicky aroma are what keep folks glancing back for seconds… or, you know, fourths.

The main thing? Don’t overcomplicate. Small yellow or red potatoes work best. If all you’ve got is russet, it’ll work, but not quite the same, if I’m honest. I love the mix of crispy and chewy! Oh, and make sure not to skip the fresh herbs at the end. It’s a total game-changer and really brightens things up.

“These are hands-down the best potatoes I’ve ever made. My family actually fought over the last one! Can’t believe how simple but addictive they turn out.”
– Kerri J.

Smashed Potatoes Recipe Video

Let’s be honest, sometimes reading instructions is just not it. You want to see that dramatic smash (I get it, so satisfying), and how golden the skins should look. In this quick video, you’ll see exactly how I make crispy rosemary garlic smashed potatoes start to finish—mishaps included (yep, I drop one every time). Trust me, it’s not about being perfect. Sometimes, the messier the smash, the crispier they get.

Also, fair warning, if you’re a fan of ASMR, those “sizzling in oil” sounds are gonna have you drooling.

Substitutions & Additions

You run out of rosemary? Not the end of the world. Thyme slips right into its shoes, honestly. I’ve used Italian parsley before for a milder punch. No fresh garlic left? Garlic powder will do—just don’t overdo it on the sprinkle or it’ll taste sharp.

Wanna go wild? Sprinkle some shredded parmesan during the last couple minutes of baking. Or swap the oil for melted butter if you’re feeling a bit decadent. Jalapeño flakes? Sure, why not. You might even try adding a pinch of smoked paprika. Nobody’s here to stop you.

These crispy rosemary garlic smashed potatoes don’t judge. Neither do I.

Tips to make the best parm smashed potatoes

So you want those golden, crunchy bits? Here’s what I’ve figured out—don’t skimp on the oil. When you smash, make sure the skins crack and get lots of rough edges, but try not to make them fall apart completely.

Boil the potatoes until they’re JUST fork-tender. Too soft, and you’ll end up mashing instead of smashing. I like to use a cup or even a sturdy jar for squishing. If you want extra flavor, toss in a clove of garlic when boiling the potatoes for an undercover garlic taste.

Space the potatoes far apart on the baking sheet. Don’t crowd them. Crowded potatoes steam. They can’t crisp up if they’re bumping elbows! One last thing—if you’re on a flavor hunt, serve these crispy rosemary garlic smashed potatoes with a side of something zesty, like Greek yogurt mixed with chives (rough, but it does the job).

How to store and reheat

Alright, so you actually have leftovers—maybe you made a double batch hoping for lunch tomorrow? Cool. Just toss those crispy rosemary garlic smashed potatoes in an airtight container, pop them in the fridge, and they’ll keep for a couple days.

When it’s time to reheat, trust me, the oven is your friend. Line them up on a tray, bake at 400°F for about 10 minutes, and boom: nearly as crispy as day one. The microwave? Eh, it’s quick but you lose that signature crunch. Sometimes I’ll even heat them in a dry skillet on the stove for a little crispy comeback. Don’t overdo it, or they’ll dry out though.

Serving Suggestions

• Pair your crispy rosemary garlic smashed potatoes with grilled chicken or steak for a hearty dinner.
• Love a veggie-packed spread? Try ’em with roasted carrots or zucchini for some color; actually, check out this garlic herb roasted potatoes carrots zucchini combo if you want to get wild.
• Got leftover smashed potatoes? Toss them into a brunch bowl with eggs and bacon. Your future self will thank you.
• And hey, they are just as awesome with dips—plain sour cream, spiked with a squeeze of lemon or a dusting of paprika.

Common Questions

What kind of potatoes work best for smashed potatoes?
I always reach for small yellow or red potatoes because their skins get super crispy and the insides stay creamy.

Do I need to peel the potatoes first?
Nope! The skin is the best part. Plus, it helps the potatoes keep their shape during smashing.

How do I get the potatoes extra crispy?
Spread them out on your baking sheet and coat both sides in oil. Don’t rush the oven time—patience pays off.

Can I make these ahead?
Definitely. Smash and par-boil the potatoes, then bake them off right before serving so they’re hot and crisp.

Is there a dairy-free version?
Absolutely! Just skip cheese or butter—use olive oil and fresh herbs for all the flavor.

Make These Tonight—Seriously!

So basically, the secret’s out: crispy rosemary garlic smashed potatoes are what every dinner table secretly needs. They’re easy, require almost no fancy tools, and honestly impress just about anyone who tries them. You can get creative or just stick to the basics, and either way, you’ll end up with something that tastes incredible every time.

When you want even more garlicky magic, check out these other ideas for Garlic Smashed Potatoes {Parmesan & Rosemary too!} and even more spud inspiration over at Feel Good Foodie. I promise, once you try crispy rosemary garlic smashed potatoes, you might not look at regular mashed potatoes the same way again. Go toss a few boiling, give ’em a good whack, and get ready for golden, addictive bites!

Print