Welcome back to our kitchen! Today, we’re taking a classic side dish to the next level with a bold combination of flavors that will have your taste buds buzzing. Presenting our Rosemary Garlic Butter Smashed Potatoes—a crispy, buttery, and delightfully savory dish that pairs perfectly with almost any meal. Plus, it’s straightforward to prepare and guaranteed to impress your family or guests.
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:
- Begin by placing the potatoes in a large pot and fill with water, ensuring the potatoes are covered by at least 1 inch of water.
- Season the water generously with salt.
- Set the pot over medium-high heat, bringing the water to a rolling boil.
- Cook until fork-tender, about 15-18 minutes.
- Dry the Potatoes:
- Drain the cooked potatoes in a colander.
- Allow them to sit for 5-10 minutes, shaking the colander halfway through to help them dry out.
- Preheat the Oven:
- Preheat your oven to 450°F (232°C).
- Grease a baking sheet with olive oil.
- Season the Potatoes:
- Spread the dried potatoes on the prepared baking sheet.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, paprika, and cayenne.
- Toss the potatoes until they’re evenly coated.
- Smash the Potatoes:
- Using a flat-bottomed glass or ramekin, gently press down on each potato until it’s about 1/2 inch thick.
- If the potatoes stick, coat the bottom of your glass or ramekin with olive oil or cooking spray.
- Space out the smashed potatoes about 1/2 to 1 inch apart.
- Bake the Potatoes:
- Bake in the oven for 20 minutes, flipping halfway through to ensure even crispiness.
- Make the Garlic Butter:
- While the potatoes are baking, combine butter, garlic, and rosemary in a microwave-safe bowl.
- Microwave for about 30 seconds until the butter melts completely.
- Alternatively, melt the mixture in a small saucepan over medium-low heat.
- Add the Garlic Butter:
- Remove the baked potatoes from the oven and spoon the garlic butter over each one.
- Return the potatoes to the oven and bake for another 5-10 minutes until the garlic is fragrant and the potato bottoms are extra crispy.
- Serve the Potatoes:
- Transfer the potatoes to a serving plate and, if desired, sprinkle with flaky salt.
- Enjoy them piping hot!
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
These Rosemary Garlic Butter Smashed Potatoes are truly a treat. The aromatic rosemary and pungent garlic combine with buttery, crispy potatoes to create an unforgettable flavor explosion. This dish is perfect for family gatherings or just spicing up your weeknight dinners. Happy cooking!
Rosemary Garlic Butter 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