Blog Post: Crispy Rosemary Garlic Smashed Potatoes
Are you in the mood for a side dish that’s crispy on the outside, tender on the inside, and bursting with flavor? Look no further! These Rosemary Garlic Smashed Potatoes are the perfect addition to any meal, bringing a delightful combination of textures and flavors to your table. Let’s dive into this easy-to-make recipe that’s sure to become a household favorite.
Ingredients:
- 1 1/2 pounds fingerling potatoes or baby potatoes (680 grams)
- Kosher salt and freshly-ground black pepper, to taste
- 3 Tablespoons olive oil (42 grams), plus more as needed
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne (or to taste)
- 3 Tablespoons unsalted butter (42 grams)
- 1 Tablespoon minced garlic (4 large cloves)
- 2 teaspoons minced fresh rosemary
- Flaky salt, for serving (optional)
Directions:
1. Boil the Potatoes
- Start by placing the fingerling or baby potatoes in a large pot. Fill the pot with water until the potatoes are covered by at least 1 inch.
- Season the water generously with kosher salt to enhance the flavor of the potatoes.
- Set the pot over medium-high heat and bring the water to a rolling boil.
- Boil the potatoes until they are fork-tender, which should take about 15-18 minutes.
2. Dry the Potatoes
- Once the potatoes are done, drain them in a colander.
- Let the potatoes sit in the colander for 5-10 minutes, giving it a shake halfway through to ensure they are completely dry. This step is crucial for achieving a crispy exterior.
3. Preheat the Oven
- While the potatoes are drying, preheat your oven to 450°F (232°C).
- Grease a sheet pan with olive oil to prevent the potatoes from sticking.
4. Season the Potatoes
- Spread the dried potatoes evenly on the prepared sheet pan.
- Drizzle the potatoes with olive oil, ensuring they are well-coated.
- Sprinkle the garlic powder, onion powder, paprika, and cayenne over the top.
- Use a wooden spoon or your hands to toss the potatoes, ensuring the seasonings are evenly distributed.
5. Smash the Potatoes
- Using a flat-bottomed drinking glass or ramekin, gently smash each potato until it’s about 1/2-inch thick.
- If the potatoes are sticking to the glass or ramekin, coat the bottom with some cooking spray or olive oil.
- Spread the smashed potatoes out on the sheet pan, ensuring they are about 1/2-1 inch apart.
6. Bake the Potatoes
- Place the sheet pan in the preheated oven.
- Bake the potatoes for 20 minutes, flipping them halfway through to ensure even crisping.
- They should be crispy on the outside and tender on the inside.
7. Make the Garlic Butter
- While the potatoes are baking, prepare the garlic butter.
- In a microwave-safe small bowl, add the unsalted butter, minced garlic, and minced fresh rosemary.
- Microwave the mixture for about 30 seconds, or until the butter is completely melted. Alternatively, you can melt the garlic butter in a small saucepan over medium-low heat.
8. Add the Garlic Butter
- Once the potatoes have crisped up, remove the sheet pan from the oven.
- Spoon the garlic butter evenly over the top of each potato, allowing the flavors to soak in.
- Return the sheet pan to the oven and bake for another 5-10 minutes, until the garlic is fragrant and the bottoms of the potatoes are very crispy.
9. Serve the Potatoes
- Transfer the potatoes to a plate or serving platter.
- For an extra touch of flavor, sprinkle flaky salt over the potatoes, if desired.
- Serve immediately and enjoy the crispy, garlicky goodness!
Cooking Tips:
- Selecting the Potatoes: Fingerling or baby potatoes work best for this recipe due to their small size and creamy texture. However, you can also use larger potatoes, just adjust the boiling time accordingly.
- Customizing the Spice Level: If you’re sensitive to heat, feel free to reduce or omit the cayenne. Alternatively, if you love a spicy kick, add a bit more to suit your taste.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
These Rosemary Garlic Smashed Potatoes are sure to be a hit at your next dinner! Whether you’re serving them as a side dish or a stand-alone snack, the combination of crispy edges, creamy insides, and rich garlic-rosemary flavor is irresistible. Give this recipe a try and let me know how it turned out in the comments below!
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Rosemary Garlic Smashed Potatoes
- Total Time: 50 minutes
Ingredients
1 1/2 pounds fingerling potatoes or baby potatoes (680 grams)
Kosher salt and freshly-ground black pepper, to taste
3 Tablespoons olive oil, plus more as needed (42 grams)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne (or to taste)
3 Tablespoons unsalted butter (42 grams)
1 Tablespoon minced garlic (4 large cloves)
2 teaspoons minced fresh rosemary
Flaky salt, for serving (optional)
Instructions
Boil the potatoes – Place the potatoes in a large pot and fill the pot with water until the potatoes are covered by at least 1 inch. Season the water with a generous amount of salt. Set the pot over medium-high heat and bring the water to a rolling boil. Boil the potatoes until they’re fork tender, about 15-18 minutes.
Dry the potatoes – Once the potatoes are fork tender, drain them in a colander. Let the potatoes sit for 5-10 minutes, giving the colander a shake halfway through, until the potatoes are completely dry.
Preheat the oven – Meanwhile, preheat the oven to 450°F (232°C). Grease a sheet pan with olive oil.
Season the potatoes – Spread the dried potatoes on the prepared sheet pan. Drizzle the potatoes with the olive oil. Then, sprinkle the garlic powder, onion powder, paprika, and cayenne over the top. Using a wood spoon or clean hands, toss the potatoes until they’re well-coated in the oil and seasonings.
Smash the potatoes – Using a flat-bottomed drinking glass or ramekin, gently smash the potatoes until they’re about 1/2-inch thick. If they’re sticking, coat the bottom of the glass or ramekin with some cooking spray or olive oil. Then, spread the potatoes out on the sheet pan until they’re about 1/2-1 inch apart.
Bake the potatoes – Place the sheet pan in the oven. Bake the potatoes for 20 minutes, flipping them halfway through, until they’re crispy on the outside and tender on the inside.
Make the garlic butter – Meanwhile, add the butter, garlic, and rosemary to a microwave-safe small bowl. Microwave the mixture for about 30 seconds, until the butter is completely melted. Alternatively, you can melt the garlic butter in a small saucepan over medium-low heat.
Add the garlic butter – After the potatoes have crisped up, remove the sheet pan from the oven. Spoon the garlic butter evenly over the top of each potato. Bake the potatoes for another 5-10 minutes until the garlic is fragrant and the bottoms of the potatoes are very crispy.
Serve the potatoes – Transfer the potatoes to a plate or serving platter. Sprinkle flaky salt over the potatoes, if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes